Ratatouille is a traditional Provençal vegetable dish from the south of France. Jamie Oliver’s version stays close to the classic, slowly stewing a mix of fresh vegetables, olive oil, garlic, and herbs into a rich and tender medley. It’s comforting, hearty, and naturally vegetarian (and vegan too).
Olive Oil (3 tbsp)
Aubergine / Eggplant (1 large, diced)
Courgettes / Zucchini (2 medium, sliced into half-moons)
Red Bell Pepper (1, chopped)
Yellow Bell Pepper (1, chopped)
Red Onion (1 large, sliced)
Garlic (2 cloves, finely chopped)
Tinned Plum Tomatoes (400g / 14 oz)
Fresh Thyme or Dried Mixed Herbs (1 tsp)
Salt and Pepper (to taste)
Optional: Fresh Basil for serving, Balsamic vinegar for depth
Heat 1 tbsp of olive oil in a large pan over medium heat.
Add the aubergine, season lightly, and sauté for 5–7 minutes until soft and golden. Remove and set aside.
Repeat with the courgettes and peppers, sautéing until lightly browned. Set aside.
In the same pan, add another drizzle of olive oil and cook the onion over medium heat for 5 minutes until soft.
Stir in the garlic and cook for 1 minute more.
Return the cooked vegetables to the pan with the onions and garlic.
Pour in the tinned tomatoes, breaking them up with a spoon.
Add thyme or dried herbs, season with salt and pepper, and stir well.
Cover the pan and simmer on low heat for 30–35 minutes, stirring occasionally, until all vegetables are tender and the sauce is thick.
Remove the lid for the last 5–10 minutes to reduce the sauce if needed.
Find it online: https://britishbakingrecipes.co.uk/ratatouille-recipe/