Description
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).
Ingredients
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Olive Oil (3 tbsp)
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Aubergine / Eggplant (1 large, diced)
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Courgettes / Zucchini (2 medium, sliced into half-moons)
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Red Bell Pepper (1, chopped)
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Yellow Bell Pepper (1, chopped)
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Red Onion (1 large, sliced)
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Garlic (2 cloves, finely chopped)
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Tinned Plum Tomatoes (400g / 14 oz)
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Fresh Thyme or Dried Mixed Herbs (1 tsp)
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Salt and Pepper (to taste)
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Optional: Fresh Basil for serving, Balsamic vinegar for depth
Instructions
Step 1: Sauté the vegetables separately
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Heat 1 tbsp of olive oil in a large pan over medium heat.
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Add the aubergine, season lightly, and sauté for 5–7 minutes until soft and golden. Remove and set aside.
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Repeat with the courgettes and peppers, sautéing until lightly browned. Set aside.
Step 2: Cook the base
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In the same pan, add another drizzle of olive oil and cook the onion over medium heat for 5 minutes until soft.
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Stir in the garlic and cook for 1 minute more.
Step 3: Combine and simmer
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Return the cooked vegetables to the pan with the onions and garlic.
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Pour in the tinned tomatoes, breaking them up with a spoon.
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Add thyme or dried herbs, season with salt and pepper, and stir well.
Step 4: Simmer gently
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Cover the pan and simmer on low heat for 30–35 minutes, stirring occasionally, until all vegetables are tender and the sauce is thick.
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Remove the lid for the last 5–10 minutes to reduce the sauce if needed.
Step 5: Serve and garnish
- Serve warm or at room temperature with fresh basil leaves, a drizzle of olive oil, or a splash of balsamic vinegar for added depth.