Ratatouille Recipe {Easy French Classic}

A classic French style stew, Ratatouille, in a big pan on a table, ready to serve with crusty bread at the side.

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Ratatouille Recipe {Easy French Classic}

This summery, vegetable classic French Ratatouille recipe is so easy to make and utterly delicious too. It’s nourishing and versatile, and you can make a batch for a variety of meals.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: French

Servings:

Author: Sarah Rossi

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 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 Basil Stems and leaves separated, stems chopped
Sea salt and freshly ground black pepper

Metric - Imperial

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

Serving suggestions: 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.

Storing: 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. It's 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.

TIP: If you have plenty of Ratatouille in your pan, you could always add passata or stock in and it simmer down a little. Then blend it with a handheld blender and keep in the fridge or freezer as a delicious hidden veg pasta sauce. So yummy with meatballs!

Nutrition