Ratatouille (Provençal Vegetable Stew)

A slow-cooked Provençal stew of aubergine, courgettes, peppers and tomatoes, even better the next day.

TIME BREAKDOWN
Prep: 25 min
Cook: 1h
Total: 1 hour 25 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 4 tbsp olive oil, divided
  • 1 large aubergine, cut into 2cm cubes
  • 2 courgettes, cut into 2cm chunks
  • 1 onion, chopped
  • 1 red pepper, deseeded and cut into 2cm pieces
  • 1 yellow pepper, deseeded and cut into 2cm pieces
  • 4 cloves garlic, sliced
  • 1 x 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp caster sugar
  • Small handful of fresh basil leaves
  • Salt and black pepper to taste

Method

  1. Heat 1 tbsp of the olive oil in a large casserole or deep frying pan over a high heat. Fry the aubergine for 6 to 8 minutes until golden, then lift out onto a plate. Repeat with the courgettes in another 1 tbsp of oil for 4 to 5 minutes.

  2. Add another tablespoon of oil and cook the onion over a medium heat for 6 minutes. Add the peppers and cook for 6 minutes more, then stir in the garlic for 1 minute.

  3. Stir in the tomato purée, then add the tomatoes, thyme, bay leaf and sugar. Bring to a simmer and cook for 10 minutes.

  4. Return the aubergine and courgettes to the pan, season well, cover and cook gently for 25 to 30 minutes, stirring occasionally, until everything is tender but still holding its shape.

  5. Remove the lid for the last 10 minutes if the stew seems too wet. Remove the thyme stalks and bay leaf, stir in the remaining oil and the torn basil, and serve warm or at room temperature.