Ratatouille (Provencal Vegetable Stew)
A rustic Provençal stew of summer vegetables simmered with herbs, perfect as a main or side, showcasing the flavours of southern France.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat 2 tbsp olive oil in a large pot over medium heat and soften the onion until translucent, about 5 minutes.
-
Step 2 of 5
Add the garlic and stir for 1 minute, then toss in the eggplant and courgettes; cook, stirring occasionally, until they begin to brown, 8‑10 minutes.
-
Step 3 of 5
Stir in the bell peppers and cook for another 5 minutes, then add the tomatoes, Herbes de Provence, salt and pepper.
-
Step 4 of 5
Reduce heat to low, cover and let the mixture simmer gently for 25‑30 minutes, stirring occasionally, until all vegetables are tender and the sauce has thickened.
-
Step 5 of 5
Adjust seasoning, drizzle with the remaining 2 tbsp olive oil and serve hot, garnished with a few fresh basil leaves if desired.
Notes from the kitchen
If fresh tomatoes are out of season, use canned whole peeled tomatoes, drained and roughly chopped. Leftovers keep well refrigerated for up to 3 days.
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