In this Provençal vegetable stew, the aubergine, courgette, pepper and tomato are browned separately first. Then they simmer gently together: this keeps each vegetable’s flavour distinct and stops the dish from becoming watery.
Ratatouille is part of the cuisine of Nice and the wider Provence region, where aubergine, courgette, pepper, onion and tomato come together with olive oil and herbs. The exact method varies from cook to cook and from region to region; there is no single, universally agreed version. This method keeps the vegetables separate at first, so their flavours and textures don’t immediately disappear into one watery stew. Garlic, thyme and bay leaf add fragrance without overpowering the summer vegetables.
Use firm aubergines and courgettes, and ripe tomatoes. Tomatoes are at their best in summer: they bring juice and sweetness to the stew. Outside tomato season, you can replace the fresh tomatoes with a 400 gram can of peeled tomatoes; if needed, let the sauce reduce for a little longer. Cut the vegetables to roughly the same size, but don’t chop them too small. Pieces about two centimetres across cook evenly and keep their shape after simmering.
Frying the vegetables separately takes a few extra minutes, but there’s a good reason for it. Aubergine absorbs oil and needs room to brown, so fry it in batches and add oil only when the pan gets dry. Courgette and pepper also develop colour before releasing their moisture. Use a wide frying pan or casserole and let it get properly hot. Turn the heat down once everything comes together with the tomatoes: a gentle simmer softens the vegetables, while a rolling boil breaks them down more quickly.
Olive oil isn’t just for frying here; it brings the tomato juices and herbs together into a glossy sauce. Don’t add extra water automatically. The tomatoes and vegetables release their own moisture, and a too-watery ratatouille loses its concentrated flavour. Season with salt and pepper at the end. Fresh basil makes a bright finishing touch; you can replace it with parsley, but let the thyme and bay leaf do their work as the stew cooks.
Serve the ratatouille warm or at room temperature, for example with crusty bread, rice or grilled fish. It also works well as a side dish with roast meat. Cool leftovers within two hours, store them covered in the fridge for up to three days, and reheat thoroughly before eating. The flavours continue to develop as it sits, though the vegetables will become a little softer too.
Cut the aubergine and courgette into pieces about 2 cm across. Remove the seeds and ribs from the pepper and cut it into pieces. Finely chop the onion and garlic, and cut the tomatoes into rough chunks.
Heat 2 tablespoons of olive oil in a wide frying pan over medium-high heat. Fry the aubergine in two batches for 6–8 minutes, until golden brown and soft on the outside. Transfer it to a large casserole or stew pot.
Add 1 tablespoon of oil to the frying pan and fry the courgette in two batches for 5–6 minutes, until lightly browned. Add it to the aubergine.
Heat another 1 tablespoon of oil and fry the pepper for 4–5 minutes, until it starts to brown. Add it to the other vegetables.
Add 1 tablespoon of oil to the frying pan and cook the onion for 4 minutes, until softened and translucent. Stir in the garlic and cook for another 30 seconds. Add the tomatoes and cook for 5 minutes, until they start to release their juices.
Add the tomato and onion mixture to the vegetables in the stew pot. Add the remaining olive oil, thyme, bay leaf, salt and pepper. Bring gently to a boil, turn the heat down low and simmer uncovered for 35–40 minutes. Stir gently from time to time; the vegetables should be tender but mostly keep their shape.
Taste and add more salt or pepper if needed. Remove the thyme sprigs and bay leaf. Tear the basil over the top and serve warm or at room temperature.
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