🍆 Classic Ratatouille
A rustic French vegetable stew with aubergine, courgette, peppers, and tomatoes, simmered in olive oil and herbs.
Serves 4. Tags: vegan, vegetarian, gluten-free, dairy-free, french, freezer-friendly.
Ingredients
- 1 aubergine, cut into 2.5cm cubes
- 2 medium courgettes, cut into half-moons
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 medium onion, diced
- 4 garlic cloves, minced
- 4 ripe tomatoes, chopped
- 5 tbsp olive oil
- 1 tsp dried herbes de Provence
- 2 fresh thyme sprigs
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup fresh basil leaves, torn, for garnish
Method
- Salt the aubergine: Toss the aubergine with a pinch of salt and let sit in a colander for 15 minutes to draw out bitterness, then pat dry.
- Sauté aubergine: Heat 2 tbsp of the olive oil in a large pot over medium-high heat. Add the aubergine and cook until browned, about 6–8 minutes. Remove and set aside.
- Sauté courgette and peppers: Add 1 tbsp more olive oil to the pot. Cook the courgette and both peppers until lightly browned, about 6 minutes. Remove and set aside with the aubergine.
- Cook onion and garlic: Add the remaining olive oil to the pot. Cook the onion until soft and translucent, about 5 minutes, then stir in the garlic and cook 1 minute more until fragrant.
- Build the stew: Return the aubergine, courgette, and peppers to the pot. Add the tomatoes, herbes de Provence, thyme, bay leaf, salt, and pepper. Stir to combine.
- Simmer: Reduce heat to low, cover, and simmer gently, stirring occasionally, until vegetables are tender but still hold their shape, about 30–35 minutes.
- Finish and serve: Remove the bay leaf and thyme stems. Taste and adjust salt and pepper. Scatter basil on top and serve warm or at room temperature.
Notes
- Tastes even better the next day once the flavours meld — great served with crusty bread, over rice, or alongside grilled meat or fish.
© 2026 Larder Raid. Guidance only, not professional advice — cook to safe temperatures and check for allergens. See terms & disclaimer.