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(61 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
  • 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 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, questions and tips

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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
21st Oct, 2014
I like to use a mixture of peppers including at least one green pepper. Green peppers when cooked have a definite "tang", not exactly bitter but if adds flavour to the dish.
21st Oct, 2014
The only possible reason for using sugar is poor quality tomatoes. It's worth getting really good vine tomatoes, the difference in-taste is tremendous. I don't use vinegar either but I might try a splash of a good balsamic vinegar. Main thing is not to have it too liquid, and it tastes better if made the day before. Do not get too hung up about the quantities. I often add chick peas, and a chopped fresh chilli, and sometimes black olives. I might try adding a couple of anchovies. My ratatouille is probably not authentic but everybody seems to like it. I stopped sweating the aubergine and courgettes years ago, doesn't seem to make a difference.
18th Jun, 2014
This is the worst ratatouille recipe I've ever tried. I'll stick with Delia's roast version in future http://www.deliaonline.com/recipes/cuisine/european/french/oven-roasted-ratatouille.html


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