Ratatouille in a serving dish


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(90 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian


  • kcal261
  • fat15g
  • saturates2g
  • carbs19g
  • sugars17g
  • fibre11g
  • protein6g
  • salt0.03g
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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 cucurbit, 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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17th Jun, 2020
Really tasty recipie and nice flavours. Took me more than 50 minutes though as all the steps take longer than expected!
9th Feb, 2020
Could probably achieve the same result with a bit less effort, I'd probably cut the veg smaller next time too. However a great dish, works really well with chicken, which fish or just with crusty French bread
1st Apr, 2019
Bit of a faffy recipe - was really only double checking for cooking times - I pre-fried the aubergune but didn't bother with pre-cooking courgette. I used canned tomatoes, so did add sugar, I usually do with canned tomatoes in anything, but wouldn't bother if I made it with fresh ones. I didn't this time, but like suggestion of adding chick peas.
15th Mar, 2019
This is very tasty - even without the basil (which I didn't have but would normally add). I used tinned tomatoes and was pleased that the overall effect was that you could still identify all the vegetables and it hadn't turned into a vegetable casserole...
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!


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17th Jan, 2019
There is definitely a step missing from this recipe, when you put all the veg together towards the end be sure to add either a tin of tomatoes or some passata - the recipe as it is written is basically just a pan of fried veg, some sort of sauce is needed for it to be ratatouille. I would suggest chopping the garlic instead of crushing, and adding some oregano.
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