Ratatouille served in a casserole dish

Next level ratatouille

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(6 ratings)

Prep: 20 mins Cook: 2 hrs


Serves 6

Seasonal vegetables are all slow-cooked together in a dish that truly celebrates summer. Serve with bread, or for a more substantial meal, as a side with barbecued or roasted meat or fish

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal185
  • fat12g
  • saturates2g
  • carbs13g
  • sugars12g
  • fibre6g
  • protein4g
  • salt0.03g


  • 3 red peppers, each quartered and deseeded
  • handful basil, leaves and stalks separated



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

  • large thyme sprig


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp olive oil, plus extra for frying and drizzling
    olive oil

    Olive oil

    ol-iv oyl

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

  • 2 courgettes (different colours are good), roughly chopped



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

  • 1 aubergine, chopped into large chunks



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

  • 1 red onion, roughly chopped
  • 4 garlic cloves, sliced
  • pinch sugar



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

  • 1 tbsp red wine vinegar
  • 2 x 400g cans cherry tomatoes
  • 1 tbsp extra virgin olive oil
  • griddled sourdough, to serve



    Sourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…


  1. Heat the grill to high. Lay the pepper quarters skin-side up on a baking tray and grill until the skins are black and charred. Tip into a bowl, cover and leave to cool. Peel the charred skin off the peppers, then cut into strips, and toss back in the juices collected in the bowl. Tie the basil stalks and thyme sprig together using kitchen string and set aside.

  2. Heat the oven to 160C/140C fan/ gas 4. Heat the olive oil in a flameproof casserole dish and fry the courgettes and aubergine for 15 mins until nicely browned. You may need to do this in batches, adding more oil to the pan as needed so the pan is never dry.

  3. Scoop the veg out of the pan and set aside. Add a drizzle more oil, tip in the onion and cook for another 15 mins until softened and starting to brown. Add the garlic and leave to sizzle for a moment. Scatter with sugar, then leave for a minute to caramelise and splash in the vinegar. Stir in the cooked vegetables along with the pepper juice, season generously, pour over the cans of tomatoes and bring everything to a simmer.

  4. Nestle in the herbs, cover the dish and transfer to the oven for 1 hr. Remove the lid and give it another 30 mins until everything is cooked down and jammy. Leave the ratatouille to cool until just warm, then stir through most of the basil leaves and the extra virgin olive oil. Scatter with the rest of the basil and serve with griddled sourdough. 

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Comments, questions and tips

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alimat's picture
30th Jul, 2020
One to make when you’ve got the times and the inclination but worth it, there’s two of us so it lasted 3 days and got even better with age, had it with toasted sourdough the first two nights and a baked potato on the last. Made it exactly as stated, really cheap meal too, very tasty. Feels like it would be really overcooked but was fine just make sure you keep your veg chunky.
1st Sep, 2019
this was so lovely. It is not a recipe for when you are in a hurry though. Put the Archers on the radio, clear out the hoards and spend time in the kitchen!! Mine took slightly longer to get 'jammy' but the finished dish was delightful. I served it warm with toasted sourdough for supper. I added a few mushrooms as they looked in need of using up. Make sure you use a very good flavorsome olive oil and be prepared to use plenty of it!
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