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Ratatouille with colourful roasted vegetables, garnished with fresh herbs
Colourful ratatouille, layered courgette, aubergine and tomato, flavoured with basil and thyme

Ratatouille

Author: Flavelo
Recipes Main Courses
Ratatouille brings the sunshine of Provence to the plate. Although many know it just as a 'thrown-together vegetable stew', the real secret (as Paul Bocuse also held) is that vegetables must be fried separately or in stages. This way, each vegetable retains its own character, they don't boil into a mush, and the flavours shine clearly.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 5 servings
🔥 Calories 200 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Large frying pan: So vegetables fry, not just steam.

Instructions

1 ✓

Dice the aubergine, sprinkle with salt, leave for 10 minutes, then pat dry with kitchen paper.

Tip: Salting draws out water (osmosis), so the aubergine absorbs less oil during frying and won't be spongy.
2 ✓

Cut all vegetables into roughly uniform 2 cm cubes.

Tip: Uniform size ensures balance in every bite and that they cook at the same time.
3 ✓

Heat a little oil in a large pan and fry the aubergine until golden brown, then remove to a bowl. Fry the courgette separately in the same way, then remove.

Tip: This step guarantees vegetables have a roasted flavour, not just boiled.
4 ✓

Replenish the oil and sweat the chopped onion and pepper. When soft, add the crushed garlic.

Tip: Add garlic only at the end, as it burns quickly and becomes bitter.
5 ✓

Return the aubergine and courgette, add the diced tomato and herbs (thyme, oregano).

Tip: The acidity of the tomato helps hold the other vegetables together.
6 ✓

Simmer covered on low heat for 15-20 minutes, then remove the lid and boil off excess liquid.

Tip: It is ready when the sauce is thick and creamy, not watery.
7 ✓

Stir in fresh basil before serving.

Tip: Heat destroys basil's aroma, so always add it fresh at the end.

Recipe FAQ

Why is it bitter?
Likely the garlic or aubergine skin burnt. It's worth salting aubergine before cooking to lose its bitter taste.
Can it be frozen?
Yes, but the texture will be softer after defrosting; use it more as a sauce for pasta.

Ingredients

  • 1 whole Aubergine
  • 1 whole Courgette
  • 2 whole Bell peppers (Red and Yellow)
  • 4 whole Ripe tomatoes
  • 1 head Onion
  • 3 cloves Garlic
  • 50 ml Olive oil
  • 1 tsp Salt
  • 1 tsp Freshly ground pepper
  • 1 tsp Fresh basil
  • 1 tsp Dried oregano
  • 1 sprig Fresh thyme