Health Shelf

Recipe · Side dish

Ratatouille

All recipes

Ratatouille

Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.

A slow-cooked Provençal stew of aubergine, courgette, peppers and tomatoes, fragrant with garlic, thyme and basil.

Side dish. Good with roast lamb, grilled chicken or pan-fried cod. Find a main

Cuisine
French
Serves
4
Prep
15 min
Cook
45 min
Total
60 min
Difficulty
Easy

Gluten-freeDairy-freeEgg-freeNut-freeVegetarianVegan

Equipment: Large frying pan, large casserole or saucepan

Ingredients

  • 1 aubergine (eggplant), cut into 2 cm chunks
  • 2 courgettes (zucchini), cut into 2 cm chunks
  • 2 red peppers, deseeded and cut into 2 cm pieces
  • 1 onion, chopped
  • 3 garlic cloves, sliced
  • 400 g tin chopped tomatoes
  • 2 tbsp olive oil
  • 4 thyme sprigs
  • 1 bay leaf
  • 1 small handful of basil leaves, torn
  • Salt and black pepper

Method

  1. Heat 1 tbsp of the oil in a large frying pan over a medium-high heat. Fry the aubergine for 6-8 minutes until golden, then tip into a bowl. Add the courgettes and fry for 4-5 minutes until lightly browned, then add to the aubergine.
  2. Heat the remaining oil in a large casserole over a medium heat. Add the onion and peppers and cook for 8-10 minutes until soft. Add the garlic and cook for 1 minute.
  3. Stir in the tomatoes, thyme, bay leaf and browned vegetables, season well and bring to a simmer.
  4. Cover and cook gently for 20 minutes, then uncover and cook for 5-10 minutes more until thick and the vegetables are very tender.
  5. Remove the thyme and bay, check the seasoning and stir through the basil. Serve warm or at room temperature.

Swaps and tips

Browning the vegetables before stewing gives a deeper flavour. Ratatouille is even better the next day, keeps for 4 days in the fridge and freezes well.

Easy variations

  • Stir in a few black olives at the end
  • Top with a spoonful of pesto
  • Add a pinch of chilli flakes with the garlic
  • Serve topped with a little crumbled goat's cheese

Nutrition estimated, per serving

ProteinCarbsFibreFatCalories
3 g11 g5 g6 g120 kcal

Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.

Recipes are AI created and editorially reviewed; kitchen testing is ongoing.

Recipe from healthshelf.org

More recipes like this

Side dish · 40 min

Puy Lentil Salad with Herbs

Nutty Puy lentils tossed while warm in a sharp mustard vinaigrette with celery, spring onion and a generous handful of fresh herbs.
Side dish · 70 min

Braised Red Cabbage with Apple

Slow-braised red cabbage with apple, onion and warm spices, sharpened with cider vinegar until sticky, tender and deep purple.
Side dish · 50 min

Bavarian Braised Sauerkraut

Sauerkraut gently braised with smoky bacon, onion, grated apple, caraway and juniper until mellow, tender and savoury.
Side dish · 10 min

Quick Pickled Radish (Tsukemono)

Thin slices of crisp radish lightly pickled in rice vinegar with ginger. Sharp, crunchy and pretty pink.

← All recipes

Recipe disclaimer

See our full disclaimer.

Feedback on this recipe