Classic ratatouille

    1 hour 10 min

    Ratatouille can be eaten warm or cold with all kinds of meat, fish or eggs... Or simply enjoy it on its own with some good crusty bread and a wedge of cheese. You don't have to peel the aubergine or courgette, if desired.

    49 people made this

    Serves: 8 

    • 3 garlic cloves, crushed
    • 3 onions, finely chopped
    • 3 aubergines, peeled and diced
    • 6 courgettes, peeled and diced
    • 3 red peppers, diced
    • 400g passata
    • 4 tablespoons olive oil
    • 50g chopped fresh basil
    • salt and pepper to taste

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Heat the oil in a casserole over medium heat. Saute the garlic and the onions. Add the other vegetables (except passata) to the casserole and cook over low heat for 30 minutes, stirring from time to time.
    2. Add the tomatoes and cook another 10 minutes. Season with salt and pepper. Sprinkle with fresh chopped basil before serving.


    Classic ratatouille
    Classic ratatouille

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    Loved it  -  06 Nov 2011


    Really easy. Good balance. I added extra garlic, but my diners were garlic fans, so that wouldn't be necessary for the typical group I'd guess. Definitely better texture with skins on.  -  28 Sep 2017


    very good and tasty , I cooked and served a portion of pasta added to a portion of ratatouille topped with grated cheese and grilled till cheese melted and ate with hot crusty bread yummy  -  27 Apr 2017