Ingredients

1 eggplant (aubergine), cut into 2cm (¾”) cubes, skin on (~450g / 16oz)

½ tsp cooking or kosher salt

3 tomatoes, chopped (~150g / 5oz each) (see note for canned substitutes)

6 tbsp extra virgin olive oil

2 brown onions, chopped into 1cm (⅖”) cubes (~150g / 5oz each)

2 capsicums (1 red, 1 yellow), cut into 2cm (⅘”) cubes (~200g / 7oz each)

2 zucchinis (courgettes), diced into 1.5cm (½”) pieces (~200g / 7oz each)

2 garlic cloves, finely chopped (~3 tsp)

1 tsp fresh thyme leaves, chopped (or substitute dried thyme)

¾ tsp cooking or kosher salt

¼ tsp black pepper

20 black olives, pitted and halved

1 tbsp fresh basil, finely chopped (plus extra for garnish)

Extra virgin olive oil for drizzling

Instructions

Step 1: Sweat the eggplant by placing it in a colander over a bowl. Sprinkle with ½ tsp salt and toss with your hands. Let it sit for 30 minutes to release moisture. No need to wipe off the beads of water that form.

Step 2: Prepare the tomato puree by blending the chopped tomatoes until smooth. If using passata or crushed tomatoes, you can skip this step.

Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring regularly, for 4 to 5 minutes until the outside is golden but the inside still slightly firm. Transfer to a large pot.

Step 4: In the same skillet, add 1 tbsp olive oil. Sauté the onion and garlic with a pinch of salt for 3 minutes until the onion softens and edges turn faintly golden. Add this mixture to the pot with the eggplant.

Step 5: Add another 1 tbsp olive oil to the skillet and cook the capsicum with a pinch of salt for 3 minutes. It should remain firm and not brown. Add to the pot.

Step 6: Add 1 tbsp olive oil, then cook the zucchini with a pinch of salt for 3 minutes in the skillet, keeping it firm and lightly cooked. Add to the pot.

Step 7: Set the stove under the pot to medium-high heat. Add the tomato puree, thyme, olives, remaining ¾ tsp salt, and black pepper. Stir to combine. Once hot, reduce heat to low to simmer gently.

Step 8: Simmer uncovered for 20–25 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened but remains juicy enough to serve piled on a plate.

Step 9: Taste and adjust salt if needed, as under-seasoned ratatouille can taste bland. Stir through the fresh basil, then serve immediately with a drizzle of extra virgin olive oil and a sprinkle of basil on top.

Step 10: Serve as a main dish with crusty bread or as a side to your favorite protein. Enjoy!

Tips & Variations

For an easy shortcut, canned passata can replace fresh tomatoes without needing blending.

Add a splash of balsamic vinegar or a pinch of chili flakes for extra depth and mild heat.

Try swapping black olives for green olives for a different flavor profile.

Use dried thyme if fresh is unavailable; reduce quantity slightly as dried herbs are more concentrated.

FAQs

Can I make ratatouille ahead of time?

Yes, ratatouille often tastes even better the next day as the flavors meld. Make it ahead and store it in the fridge or freeze for convenience.

What can I serve with ratatouille?

It’s delicious on its own, with crusty bread, over rice or pasta, or as a side to grilled meats or fish.

Dinner

Classic French Ratatouille (Vegetable Stew) Recipe

Introduction