French

Ratatouille

Medium · 1 hr

Serves 6FrenchVegetarianVeganDairy-freeNut-freeGluten-free

Provençal stew of aubergine, courgette, pepper and tomato slow-cooked until silky. Summer vegetables at their best.

1 hrTotal time

6Serves

4Steps

FrenchCuisine

Method

Sauté vegetables separately
Cook aubergine, courgette and pepper separately in olive oil until golden. Set aside.
Why: Separate cooking keeps each vegetable distinct.
Cook from here
Build the base
Sauté onion and garlic. Add tomatoes and herbes. Simmer 15 minutes.
Why: Tomato base ties the vegetables together.
Cook from here
Combine and stew
Fold in sautéed vegetables. Cover and cook gently 30 minutes.
Why: Gentle stewing melds flavours without mush.
Cook from here
Finish
Adjust seasoning. Scatter fresh basil and drizzle olive oil before serving.
Why: Fresh basil lifts the long-cooked flavours.
Cook from here

Ratatouille improves overnight — serve at room temperature the next day with crusty bread.

Sauté vegetables separately
Cook aubergine, courgette and pepper separately in olive oil until golden. Set aside.
Why: Separate cooking keeps each vegetable distinct.
Cook from here
Build the base
Sauté onion and garlic. Add tomatoes and herbes. Simmer 15 minutes.
Why: Tomato base ties the vegetables together.
Cook from here
Combine and stew
Fold in sautéed vegetables. Cover and cook gently 30 minutes.
Why: Gentle stewing melds flavours without mush.
Cook from here
Finish
Adjust seasoning. Scatter fresh basil and drizzle olive oil before serving.
Why: Fresh basil lifts the long-cooked flavours.
Cook from here