Provençal Ratatouille – Slow-Cooked Tomatoes, Aubergine, Courgette and Peppers

About This Recipe

Ratatouille is the great dish of Provençal France — a slow-simmered mélange of summer vegetables (tomatoes, aubergine, courgette, peppers) in olive oil that transforms simple garden produce into something deeply aromatic and satisfying. The name derives from the French verb 'touiller' (to stir and mix), and the dish has existed in various forms in southern France since the 18th century. It is simultaneously a side dish, a main course, a pasta sauce, and a condiment — and it improves dramatically with age. The traditional method cooks each vegetable separately in olive oil before combining them, which allows each to caramelise and develop its own depth of flavour before the long, slow final simmer. This produces a ratatouille where each ingredient retains its character rather than dissolving into an undifferentiated mush. Herbs are essential: thyme, rosemary, and bay leaf are the classic Provençal trio, with fresh basil added at the end. Ratatouille is best made the day before — overnight, the vegetables absorb each other's flavours and the dish deepens dramatically. Serve cold as a starter with crusty bread, warm alongside grilled lamb or chicken, or hot over pasta. It freezes beautifully.

Ingredients

Serves 6

• 2aubergines(cut into 2cm cubes)
• 2courgettes(cut into 2cm cubes)
• 2red peppers(cut into 2cm pieces)
• 1yellow pepper
• 2large onions(diced)
• 4 clovesgarlic(sliced)
• 400 gripe tomatoes(roughly chopped)
• 400 gcanned tomatoes
• 100 mlextra-virgin olive oil
• 3 sprigsfresh thyme
• 1 sprigfresh rosemary
• 2bay leaves
• 1 handfulfresh basil(torn)

Instructions

1. 1

   Salt the aubergine

   Salt cubed aubergine generously. Leave 20 minutes, then rinse and pat dry.

2. 2

   Fry each vegetable separately

   In a wide pan with olive oil, fry aubergine until golden. Remove. Fry courgette until lightly golden. Remove. Fry peppers until softened. Remove.

   This step is what distinguishes great ratatouille from mediocre — each vegetable needs its own caramelisation.

3. 3

   Cook the tomato base

   In the same pan, soften onions in olive oil 10 minutes. Add garlic, cook 2 minutes. Add fresh and canned tomatoes, herbs, season well. Simmer 15 minutes.

4. 4

   Combine and simmer

   Add all fried vegetables back to the tomato base. Stir gently. Simmer covered over very low heat for 30 minutes, stirring occasionally.

5. 5

   Finish and serve

   Taste and adjust seasoning. Remove herb sprigs and bay leaves. Stir in fresh basil. Serve warm, at room temperature, or cold.

Variations

• •

  Confit byaldi (the Pixar movie version): thinly slice vegetables and layer in concentric circles over a tomato sauce base, then bake.

• •

  Add black olives and capers for a puttanesca-style ratatouille.

Storage

Keeps 5 days in the fridge. Freezes for 3 months. The flavour improves with each passing day.

Frequently Asked Questions