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This Ratatouille recipe gives us a colourful and summery vegetable-packed French style stew in a rich tomato sauce that’s filled with goodness and flavour. It’s also so easy to make, all in one pot.
I love to cook up a big batch of classic Ratatouille because it gives me so many meal options. One day I’ll serve it up for lunch with crusty bread, the next day for dinner as a side dish with meat or fish.
It’s also my go-to dish in the warmer months for when I’m craving loads of vegetables or some need using up from the fridge (in winter, I tend to throw them in a soup instead.)
This is a simple recipe, and like a classic Niçoise Salad, the French know how to do simple really well.
I am a big fan because it’s so filling, nourishing, naturally vegan and gluten free, and oh-so delicious.
Why you’ll love this easy Ratatouille recipe
⭐️ Perfect for batch cooking – tastes even better the day after!
⭐️ Easy with simple ingredients
⭐️ Nourishing and full of flavour
What is Ratatouille?
Ratatouille a vegetable dish that’s a mix of typically Mediterranean ingredients and is deeply flavoured in a tomato and herb sauce.
It originated in Provence, southern France, a few hundred years ago as a way of using up surplus summer produce from the region, although, as is typical, the passing years have brought different variations of the original dish.
There are various ways to cook Ratatouille. The fancier method is the one we see in the Disney movie of the same name, which is very finely sliced sautéed vegetables neatly layered in the pan in a swirl-style presentation.
Lovely to look at but perhaps not realistic to do for a simple midweek family dinner. I think back in 1800s Provence, the homecooking way (AKA my way and probably yours too) was likely more ‘throw it all in’!
So that’s how I do my version – cooking all of the ingredients together in one pot, making sure I keep this as simple as possible. The flavour is there, if a more rustic presentation!
What to serve with ratatouille
As well as on its own with bread, it’s also great alongside rice or couscous.
You can also pour it over a jacket potato or next to meat or fish.
My favourites are with halloumi on top, a bit like my Mediterranean Bake, or with Baked Salmon, Lamb Chops or Chicken Thighs.
It’s so versatile, anything works really.
Ratatouille ingredients
- Olive oil – To fry your vegetables in.
- Veggies – Red onion, aubergine (egg plant), courgettes (zucchini), peppers (any colour, I like yellow or red) and garlic.
- Tomato base – Use good quality tomato puree and tinned tomatoes if you can. I like to use tinned cherry tomatoes for this recipe, but any tinned tomatoes will work.
- Herbs – Dried thyme and a bunch of fresh basil.
- Extras – Red wine vinegar and caster sugar to offset the tartness of the tomatoes.
- Season generously – Sea salt and freshly ground black pepper.
How to make Ratatouille
1. Heat the olive oil in a saucepan and fry the onion until starting to soften (as per the full recipe below).
2. Add the aubergine, courgettes, peppers and garlic to the pan and cook until turning golden on the edges.
3. Add the tomato puree, tinned tomatoes, dried thyme, vinegar, sugar and basil stems and simmer until thickened.
4. Stir well and serve with basil leaves
Storing
In the fridge This keeps fine in the fridge for up to 3 days, and the flavour gets better with time. So either make ahead of time or enjoy over a few days with different sides.
In the freezer This is OK for freezing too. I love to make a big batch and keep portions in freezerproof containers or bags for another day’s enjoyment. Defrost thoroughly and reheat well when it’s time.
Recipe Tip
Blitz for a hidden veg pasta sauce!
If you have plenty of Ratatouille in your pan, you could always take some, add passata or stock in and it simmer down a little. Then blitz it with a handheld blender and keep in the fridge or freezer as a delicious pasta sauce. So yummy with meatballs!
More French inspired recipes…
Slow Cooker
French Onion Soup (Easy Slow Cooker Recipe)
Comfort Food
Beef Bourguignon
Side Dishes
Dauphinoise Potatoes
Lunch Ideas
Niçoise Salad
FAQs
No, just chop and throw it in. It’s soft enough to eat.
The authentic ingredients are said to have changed over the years, however we’re sticking to what is typical for today. Mediterranean and summer-style veggies like aubergine, courgettes, onion and peppers.
Do feel free to throw anything else you have in the fridge that you think would work though!
Yes, in fact it’s even tastier the next day! I always make a big pot of this to either make for the next day or for freezer portions. It’s such a forgiving dish in many ways.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Ratatouille Recipe {Easy French Classic}
Ingredients
- 2 tbsp Olive oil
- 1 Red onion, Thinly sliced
- 1 Aubergine, Cut into 3 cm pieces
- 2 Courgettes, Cut into thick half moons
- 2 Peppers, Cut into 3 cm pieces
- 2 Garlic cloves, Crushed
- 2 tbsp Tomato puree
- 400 g (14 oz) Tinned tomatoes , I love using tinned cherry tomatoes, but any tinned tomatoes will work
- 1 tsp Dried thyme
- 1 tbsp Red wine vinegar
- 1 tsp Caster sugar
- 30 g (1 oz) Basil , Stems and leaves separated, stems chopped
- Sea salt and freshly ground black pepper
Instructions
- Start to fry: Heat the olive oil in a large saucepan over a medium high heat and fry the onion for a few minutes until starting to soften.
- In go the veggies: Add the aubergine, courgettes, peppers and garlic to the pan and cook for 10 minutes until turning golden on the edges.
- Sauce and simmer: Add the tomato puree, tinned tomatoes, dried thyme, vinegar, sugar and basil stems and simmer everything together for 15-20 minutes until thickened. Taste and season with salt and pepper.
- Dish up: Serve with the basil leaves and some crusty bread.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
