Everyday Kitchen

French · Dinner

Ratatouille

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · Gluten-free

Simmer eggplant, zucchini and peppers in tomato sauce. Keep the vegetables in distinct tender pieces.

Prep
25 min
Cook
45 min
Total
70 min
Servings
4
Difficulty
Easy
Cuisine
French
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of ratatouille
Photograph shows a drier vegetable preparation than this saucepan stew. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Large heavy saucepan with lid; knife; board; wooden spoon.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare · About 5 min

  1. Cut 2 whole eggplants, 3 whole zucchini and 2 whole red bell peppers into pieces about 2 cm wide.
  2. Heat 2 tbsp olive oil in the saucepan over medium heat.
  3. Add 1 whole chopped onion.
  4. Cook for 4–5 minutes, stirring often.

    Check: The onion should soften.

  5. Add 3 cloves minced garlic.
  6. Stir for 30 seconds.

Cook the vegetables · About 25 min

  1. Add the eggplant and peppers.
  2. Cook for 5 minutes, turning often.
  3. Add the zucchini, 800 g canned chopped tomatoes, 1 tsp oregano, 1 tbsp red wine vinegar, 1 tbsp sugar, 200 ml water and ½ tsp salt.
  4. Bring the sauce to a gentle boil.
  5. Reduce the heat to medium-low.
  6. Cover the saucepan loosely.
  7. Simmer for 20–25 minutes, stirring every 5 minutes.

    Check: The eggplant should be fully tender, without spongy white centres.

  8. Remove the lid.
  9. Simmer for another 5 minutes.

    Check: The sauce should thicken around the vegetables.

Finish · About 1 min

  1. Turn off the heat.
  2. Tear 15 g basil leaves into small pieces.
  3. Fold the basil into the vegetables.

Tips

    Substitutions

    • Use extra courgette instead of some eggplant.

    Storage

    • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
    • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
    • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

    Make ahead

    • Chop vegetables one day ahead and refrigerate.

    FAQ

    Why cook vegetables in stages?

    Different vegetables soften at different rates.

    Can I serve it cold?

    Yes, after safe cooling and refrigeration.

    How should I store ratatouille?

    Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

    Recipe source and adaptation

    Measured home adaptation: Good Food team: Easy ratatouille.

    Concise adaptation; quantities and method are stated for this draft.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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