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Ratatouille
A Provençal vegetable stew of aubergine, courgette, tomato and peppers in olive oil and garlic. A French summer classic.
15 min
Prep
35 min
Cook
Easy
Difficulty
10
Ingredients
6
Steps
Ingredients
Servings
- ½ aubergine, cut into 2 cm chunks
- ½ courgette, sliced
- ½ red pepper, diced
- 1 small onion, diced
- 1 clove garlic, crushed
- 200 gm chopped tomatoes (half a tin)
- 2 tbspn olive oil
- 1 tspn herbes de Provence or dried thyme
- Salt and pepper
- Fresh basil to serve
Method
- 1
Heat the olive oil in a heavy saucepan or casserole. Fry the onion gently for .
- 2
Add the red pepper and cook for .
- 3
Add the aubergine and courgette and fry, stirring, for .
- 4
Add the garlic, tomatoes and herbes de Provence.
- 5
Season well, cover and simmer gently for , stirring occasionally, until all the vegetables are very tender.
- 6
Serve warm or at room temperature, scattered with torn fresh basil.
Notes
- Even better the next day — the flavours deepen overnight.
- Serve with crusty bread, rice, or alongside eggs or meat.
- A drizzle of good olive oil to finish makes all the difference.