Classic French Ratatouille

  • Prep time: 15 minutes
  • Cook time: 35–40 minutes
  • Servings: 4
  • Difficulty: Easy

Ingredients

  • 2 large aubergines, ends trimmed
  • 2 large courgettes, ends trimmed
  • 2 bell peppers (any color), seeds removed
  • 1 red onion, finely chopped
  • 4 garlic cloves, minced
  • 150ml dry white wine
  • 1 can (400g) chopped tomatoes
  • Fresh basil leaves, roughly torn
  • 2 tsp dried oregano
  • 1 tsp dried rosemary
  • Olive oil (generous amount for sautéing)
  • Salt and black pepper to taste

Method:

 

  1. Prepare the Vegetables
  • Onion: Finely chop the red onion and set aside.
  • Aubergine: Cut into quarters lengthwise, then slice into bite-sized chunks.
  • Courgette: Slice into half-moons or thick rounds.
  • Peppers: Cut into quarters, remove seeds and membranes, then chop into strips or chunks.
  • Garlic: Mince finely.
  • Tip: Keep the vegetables separated in bowls for now; this makes the cooking process much smoother.

 

  1. Sauté for Flavour
  • Heat a generous glug of olive oil in a large frying pan over medium-high heat (Mark 7).
  • Once the oil is just starting to bubble, add the onions. Sauté for 3–4 minutes until they soften and turn translucent.
  • Add the aubergine. Cook for about 3–4 minutes, stirring occasionally, until it begins to slightly brown and soften.
  • Add the courgette and peppers. Continue cooking for another 3–4 minutes, stirring frequently, until the edges begin to brown.
  • Add the garlic and cook for just 1 minute until fragrant (be careful not to burn it).
  • Note: Browning the vegetables separately adds depth of flavour that boiling them together misses.

 

  1. Simmer the Stew
  • Reduce the heat to low-medium (Mark 3).
  • Pour in the white wine and scrape the bottom of the pan to release any flavourful browned bits (deglazing).
  • Stir in the chopped tomatoes, oregano, rosemary, and a pinch of salt and pepper.
  • Cover the pan with a lid and simmer gently for 25 minutes.
  • While it simmers: Start cooking your chosen accompaniment (rice, pasta, or polenta).
  • Check-in: Every 5 minutes, give the stew a gentle stir to prevent sticking. If the liquid evaporates too quickly, add a splash of water.

 

  1. Season and Finish
  • Remove the lid and taste the ratatouille. The alcohol from the wine should have cooked off.
  • Adjust seasoning carefully. If it needs more salt, add it in small increments (½ teaspoon at a time) to avoid over-salting.
  • If the vegetables aren’t tender enough or the sauce is too thin, simmer uncovered for another 5 minutes.
  • Turn off the heat and stir in the fresh basil. This preserves its bright flavour and colour.

 

  1. Serve
  • Spoon your rice, pasta, polenta or bread into bowls, top generously with the hot ratatouille, and enjoy!