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French · Dinner

Ratatouille

VegEasy

Diet: Veg · Vegan · Gluten-free

Simmer eggplant, zucchini and peppers in tomato sauce. Keep the vegetables in distinct tender pieces.

Prep
25 min
Cook
45 min
Total
70 min
Servings
4
Difficulty
Easy
Cuisine
French
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of ratatouille
Photograph shows a drier vegetable preparation than this saucepan stew. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Main ingredients

Seasoning and finishing

Liquids

Equipment

Large heavy saucepan with lid; knife; board; wooden spoon.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare · About 5 min

  1. Cut 2 whole eggplants, 3 whole zucchini and 2 whole red bell peppers into pieces about 2 cm wide.
  2. Heat 2 tbsp olive oil in the saucepan over medium heat.
  3. Add 1 whole chopped onion.
  4. Cook for 4–5 minutes, stirring often.

    Check: The onion should soften.

  5. Add 3 cloves minced garlic.
  6. Stir for 30 seconds.

Cook the vegetables · About 25 min

  1. Add the eggplant and peppers.
  2. Cook for 5 minutes, turning often.
  3. Add the zucchini, 800 g canned chopped tomatoes, 1 tsp oregano, 1 tbsp red wine vinegar, 1 tbsp sugar, 200 ml water and ½ tsp salt.
  4. Bring the sauce to a gentle boil.
  5. Reduce the heat to medium-low.
  6. Cover the saucepan loosely.
  7. Let Ratatouille simmer for 20–25 minutes; stir at 5-minute intervals.

    Check: The eggplant should be fully tender, without spongy white centres.

  8. Remove the lid.
  9. Simmer for another 5 minutes.

    Check: The sauce should thicken around the vegetables.

Finish · About 1 min

  1. Turn off the heat.
  2. Tear 15 g basil leaves into small pieces.
  3. Fold the basil into the vegetables.

Tips

    Substitutions

    • Use extra courgette instead of some eggplant.

    Storage

    • Get perishable Ratatouille into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Ratatouille within two days, keeping it covered at 4°C / 40°F or colder.
    • Bring cooked Ratatouille to 74°C / 165°F, stirring or turning it for even heating. When Ratatouille is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
    • If Ratatouille includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Ratatouille becomes softer in storage.

    Make ahead

    • Chop vegetables one day ahead and refrigerate.

    FAQ

    Why cook vegetables in stages?

    Different vegetables soften at different rates.

    Can I serve it cold?

    Yes, after safe cooling and refrigeration.

    How should I store ratatouille?

    Get perishable Ratatouille into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Ratatouille within two days, keeping it covered at 4°C / 40°F or colder.

    Recipe source and adaptation

    Measured home adaptation: Good Food team: Easy ratatouille.

    Concise adaptation; quantities and method are stated.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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