Ratatouille in a serving dish


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(67 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian


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



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

  • 4 small courgettes



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

  • 2 red or yellow peppers
  • 4 large ripe tomatoes



    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 cloves, 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 2 large 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 the ends off 4 small courgettes, then across into 1.5cm slices.

  2. Peel 2 red or yellow 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.

  3. Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, 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. 

  4. Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.

  5. 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. 

  6. 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.

  7. Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil. 

  8. Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

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Comments, questions and tips

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31st Oct, 2018
I was reallt just referencing a recipe to chack I didn;'t miss anything out, and whether to cook veg first. Easier with canned tomatoes, and needs oregano - I also added a slug of wine as I didn't have red wine vinegar. Similar to other comments. I also cut the vegetables a bit smaller, and had closer to an equall quantity of peppers/courgette and aubergine. I've decided that chopping and frying onion and garlic is time consuming, but the base of many recipes, so I made a huge batch of that, and saved half for another recipe.
19th Sep, 2018
A long winded method. Plus courgettes need longer cooking time. There are better recipes out there.
Lucien Hughes's picture
Lucien Hughes
19th Mar, 2018
Not bad but 1.5cm is far too big. I'd recommend 1cm or less.
30th Sep, 2016
Vinegar, sugar and the wrong herbs, but with some basil to give it a mediterranean touch. I guess this is how they serve the dish in an innovative pub in Newcastle. Except for the veggies not the real thing. I am nit mentioning the small things that could be improved here.
18th May, 2016
I added a can of tomatoes too, and left out the sugar & vinegar. Tastes great - and I know that the flavours will have melded & be even nicer when the remaining portions have sat in the fridge for a bit. It doesn't matter how many cookery books I have, bbc online recipes are always my first port of call - sign the petition at change.org to save them.
24th Jan, 2016
Recipe works ok, but not on the recommended portions of veg. Would suggest using 2 over 4 courgettes and adding a tin of chopped tomatoes to make a richer, more substantial sauce. Otherwise, pretty tasty!
6th Oct, 2015
Oooh, re my comment below, I missed off the 1 x Red Onion also used. Doh!!
6th Oct, 2015
I've just used this recipe to use up a few things from the fridge, so I only put 1 x Aubergine, 1 x large Courgette, 1 x Yellow Pepper, 1 x Red Pepper, 3 x large cloves Garlic, and used tin of cherry tomatoes and some (about a teaspoon) Mixed Herbs - cooked it for 10 mins on low then switched off the hob and left the pan on the ring with the lid on it. I've just opened the pan now and tested a spoonful (I've made ahead for tonights tea) and it's absolutely delicious. I didn't use sugar or vinegar and the tinned toms have created just the right amount of sauce. Can't wait to eat this later! Definitely a keeper of a recipe!!
2nd Jun, 2015
This would never sustain a working man, or a sleeping one come to think of it. It might make a nice accompaniment to real food though.
CocaireS's picture
20th Nov, 2014
I just tried this recipe for the first time and found it very bland on tasting. I found Casands comment and could not agree more, thyme, herbs de provence & pepper plus a little cheating by adding some tomato paste and a tin of chopped tomatoes reformed this recipe. Sugar is definitely not needed in this dish For a healthier option the veg can be roasted with seasoning


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