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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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26th Apr, 2012
Changed the basil for thyme, otherwise kept to recipe. Really excellent firm veg, and very tasty.
26th Mar, 2012
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.
19th Jan, 2012
The best ratatouille ever.
mmmsay's picture
11th Jan, 2012
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.
10th Jan, 2012
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.
18th Oct, 2011
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.
12th Oct, 2011
Added a glass of red wine and topped with chunks of goats cheese at the end. Delicious!
jburton's picture
21st Jul, 2011
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
21st Jul, 2011
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.
22nd Jun, 2011
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... bolly


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