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(57 ratings)

Ready in around 50 minutes


Serves 4
Enjoy this superhealthy classic French vegetarian dish - counts as 4 of 5-a-day

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 2 large aubergine



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 4 small courgette



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 red or yellow pepper
  • 4 large ripe tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • supermarket pack or small bunch basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 medium onion, peeled and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, peeled and crushed
  • 1 tbsp red wine vinegar
  • 1 tsp sugar (any kind)



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  1. Cut the aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut off the courgettes ends, then across into 1.5cm slices. Peel the peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.

  2. Score a small cross on the base of each tomato, then put them into a heatproof bowl. Pour boiling water over the tomatoes, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away. Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.

  3. Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step.

  4. Tear up the basil leaves and set aside. Cook the onion in the pan for 5 mins. Add the garlic and fry for a further min. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil. Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

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Comments (68)

dereknorman's picture

Changed the basil for thyme, otherwise kept to recipe. Really excellent firm veg, and very tasty.

misspk's picture

Tasty, but takes a long time to prepare/make and is quite dry. I agree with others that it needs more sauce, we ate with pasta.

asmitham's picture

The best ratatouille ever.

mmmsay's picture

Served this alongside some morrocan style cous cous and it made a nice vegetarian lunch. Slight downside is that it takes much longer than stated to cook. Frying all the vegetables one at a time is pretty time consuming, but it tastes nice in the end.

joelle23's picture

Did this tonight. Very tasty. Used balsamic vinegar instead because I didn't have red wine vinegar. Cooked the courgettes and the aubergine in the same pan, combining the 1st 2 steps. Didn't bother peeling or deseeding the tomatoes - just roughly chopped them. The veg was cooked just right and the mixture had nice flavours, with juicy tomatoes and crunchy veg. I used both red and normal onion, fried the red onion first (due to lack of pan space) and added the garlic, sugar, vinager and tomatoes to that mixture before tipping that pan into my veg pan. Then I did the regular onion while the mixture was heating through. The result was that there was a mixture of flavours of onions - the red onion slightly sweeter because it had had the sugar added to it, and the regular onion slightly crunchier. Over all very tasty, very simple, very easy and very healthy. Definitely recommend as a quick, easy and healthy cheap eat.

milosh's picture

Having tried this recipe, following each instruction to the letter, I can honestly say this recipe needs a LOT of work, the Aubergines were inedible, far too "crunchy" and the only redeeming feature was a mildly palatable aftertaste. Nothing like the delicious ratatouille I've had at restaurants, personal taste I suppose, far too dry and also expensive for an every day dish, not practical at all, the difficulty rating obviously does not factor in the amount of chopping, peeling, etc that goes into this dish.

readster17's picture

Added a glass of red wine and topped with chunks of goats cheese at the end. Delicious!

jburton's picture

Oh and I did'nt have any aubergines in but did have home-grown carrots so used those instead. All the veg i used in this was home-grown, even the basil, except for the tomatoes. I didn't bother with skinning them just quartered them and bunged them in.

jburton's picture

Ive never had or made ratatouille before. I've just finished making this and It tastes and looks lovely, such vibrant colours. I will serve it with sausages, cooked in the oven (to keep with being healthy) and new potatoes.

bollynix's picture

Good recipe but for the amounts given a very large pan is needed and a gas hob!

I grilled the peppers to skin them as skinning raw peppers is beyond me...


denice's picture

how many calories would one serving have?

tuptim's picture

Made this today and loved it. Added more garlic and cooked it for 30 minutes more. Perfect.

dalecote's picture

I am on holiday in Portugal, on a whim I purchased an Aubergine, Courgette, and garlic. I looked at the recipe and I already had the other ingredients. It was delicious with Poached Chicken and Dauphinoise Potatoes,, as well as a glass of wine from Cliff Richard's vineyard!

indichick's picture

Recently moved to India where I can find a surplus of beautiful veg but am pretty limited on the meat front ie we've eaten chicken every day since being here so this was a fab alternative to a chickeny meal and cost about 90p to make the entire thing!
Added some cheese on top and served with bread YUM!

jjlawlor's picture

Also added tinned tomatoes but it was delicious, much nicer than the over-cooked recipes from way-back-when

skudrelita's picture

I made this for my friends and they loved it.
But I added soy sauce too :)

purplecoyote's picture

Fab recipe, I've made it twice so far and it's gone down a treat among committed meat eaters! Aubergines and courgettes are firmly on the vegetable shopping list from now on :)

xandersgrampa's picture

The recipe and the method were very good. I couldn't get a hold of aubergines however, so I put in some mushrooms and it was delicious.

velvetbird's picture

Wow, nice to see a ratatouille that doesn't involve a ton of tomatoes! I do like to add tinned tomatoes sometimes but this was lovely and let all the veg flavours shine through - I thought they were really well balanced. I admit I ommit the sugar and vinegar and just added a splash of red wine because that's what I had to hand. I'm one of those weirdos who likes this as a main course with a dollop of low fat soft cheese but I've also made it as buffet-style party food and served it chilled with cous cous, sliced meats, cheese, bread etc. It's just as nice the next day - if not better :)

tiggerkid's picture

Easy enough to cook although, admittedly, a little lengthy considering it's only vegetables. Like a few others here, I would agree that you might need to improvise here a bit and add few extra bits and pieces because if you follow this recipe exactly as it's written, it will taste nice but feel as if something is missing. All in all, nice and healthy on its own if you are a vegetarian or as a side dish for others.


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