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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)

stolenpie's picture

Served it with sausages for the meat eaters and some garlic bread

lemon_farmer's picture

Good recipe... but who in their right minds bothers to peel a blooming pepper?

Alanya Taylor's picture

I used tomato puree and cooked it with a moroccon twist - I didn't have any red wine vinegar so used white distilled a substitute. Added some chilli flakes to give it a bit of a kick. I quite liked the dish alongside some cous cous.

tamaragilder's picture

Made a batch and ate it through the week - great for when you are on adiet!

amanda006's picture

Fantastic! It was really refreshing to find a recipe for ratatouille that wasn't drenched in tomato! I also used the tip about using red wine rather than the vinegar and sugar. I will make again

nat_25's picture

very nice!! you just need to be very careful not to overcook the veggies - they have to keep their shape.

lianasd's picture

It can all be put into a tray, drizzled well with olive oil and baked in the oven at a high temperature (200-220oC) so it gets nicely scorched. Needs stirring after the first 20 minutes to make sure it doesn't burn on top.
After cold, it can be mixed with some feta cubed, black olives and fresh basil for a lovely salad and leftovers are great with tomato sauce as a pasta sauce!

saxxy27's picture

Fantastic! I didn't have any courgettes, so I skipped them, and I also used the harissa idea in the "make it your own" section. Oh, and I didn't bother peeling the tomatoes, either. I ended up eating more of this than my main course, and I'm even having ratatouille leftovers for breakfast this morning.

lancelot1960's picture

You could also leave out the red wine vinegar and sugar and use a good balsamic vinegar instead................yummy!

slingersday's picture

This is pretty much the way i do ratatouille , although i cook it longer and don't add the sugar as it sweetens on it's own the longer i cook it. Personnally i like it mushy and eat it with a big rare steak. Awesome

rojomoke's picture

How do you "Peel the peppers from stalk to bottom"? In my experience the skin doesn't come off!

rojomoke's picture

How do you "Peel the peppers from stalk to bottom"? In my experience the skin doesn't come off!

huxley-radish's picture

Me and the man liked this, though we both felt it definitely needs to be served with something, not just on its own like I stupidly thought haha!

hannahsizer's picture

This was easy and delicious. Cooked vege on griddle kept toms in their skins and added a red onion.
Put grated cheese and parmesan on top. Ate it with some pasta cooked in a tomato sauce. A really nice veggie lunch or dinner.

cheryl654's picture

Not tomatoy enough for me. Have tasted better but the vinegar was a great addition to my usual receipe

poldweia's picture

This was actually harder than the easy label would have you believe. Easy would have been chucking it all in one pot and stirring. It was nice, and a great way of using up the excess from the allotment, but not something I'd make again if I'd had to buy the ingredients. It was tasty however. And will no doubt be made again at least three times in the next fortnight to get rid of our glut of courgettes and augergines.

ednacloud118's picture

I made this for 2 children and 2 adults as a side dish. I didn't use the aubergines as my children weren't keen but managed to hide the courgettes in a tin of chopped tomatoes and some puree as well. Again cooked it for longer as suggested by some and added cooked sausage to the leftovers the next day. Not necessarily authentic but at least the kids ate it!

valentinag's picture

I followed the recipe thoroughly and the result was great - delicious! I will defenitely do it again!

gateway1's picture

This was lovely, I dont like mushy ratatouille so this recipe was perfect, also added mushrooms instead of aubergines and a spoonful of harissa paste witha little white wine. Served it with saute potatoes and a salad. Delicious.

georginaowens's picture

Fabulous best ratatouille we have ever tasted. Well worth the effort cooking the veg first dont try and skip this step and put them all in at once!!


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