Ratatouille
Provence vegetable stew with layers of aubergine, tomatoes, and aromatic herbs finished with fresh basil.
TOTAL TIME
2 hr 3 min
ACTIVE TIME
40 min
QUANTITY
2 pieces · ~2.35 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/13
Tools0/13
Ingredients0/13 gathered · 4 servings
600g
2piece
4clove
2piece
1piece
500g400g
80ml
6sprig2piece
2tsp
0.5tsp
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 600g | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 4clove | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 500g | — | — | |
| 7 | 400g | — | — | ||
| 8 | | 80ml | — | — | |
| 9 | | 6sprig | — | — | |
| 10 | 2piece | — | — | ||
| 11 | | 2tsp | — | — | |
| 12 | | 0.5tsp | — | — | |
| 13 | | 15g | — | — |
Tools15 items
Serveware1 item
Procedure48 steps
1 of 48
Turn the oven to 160 °C (140 °C fan).
⏱ 15 min
2 of 48
Lay the 6 plum tomatoes, about 600 g, on the chopping board.
Plum tomatoes · 600 g
⏱ 10s
ResultPlum tomatoes4 of 48
Scrape away the seeds and watery juice with the tip of the knife.
⏱ 1 min 30s
ResultDeseeded plum tomatoes5 of 48
Chop the flesh into 2 cm pieces.
⏱ 1 min
ResultRoughly chopped tomatoes7 of 48
Lay the onions on the chopping board.
Yellow onion · 2 piece⏱ 5s
ResultYellow onion8 of 48
Cut them in half through the root and peel off the skins.
⏱ 1 min
ResultPeeled onion halves11 of 48
Lay the garlic cloves on the chopping board.
Garlic clove · 4 clove⏱ 5s
ResultGarlic clove12 of 48
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves15 of 48
Lay the red peppers on the board.
Red pepper · 2 piece⏱ 5s
ResultRed pepper16 of 48
Halve them, pull out the cores, seeds and ribs, and cut into 2 cm dice.
⏱ 2 min 30s
ResultDiced red pepper18 of 48
Lay the yellow pepper on the board.
Yellow pepper · 1 piece⏱ 5s
ResultYellow pepper21 of 48
Lay the 2 aubergines, about 500 g, on the board.
Aubergine · 500 g⏱ 5s
ResultAubergine22 of 48
Cut off the stalks and cut into 2 cm cubes.
⏱ 2 min 30s
ResultDiced aubergine24 of 48
Lay the 2 courgettes, about 400 g, on the board.
Courgette / Zucchini · 400 g
⏱ 5s
ResultCourgette / Zucchini25 of 48
Trim the ends and cut into 2 cm chunks.
⏱ 2 min
ResultDiced courgette27 of 48
Pour 30 ml of the olive oil into the large flameproof casserole.
Extra-virgin olive oil · 30 ml
⏱ 5s
ResultExtra-virgin olive oil28 of 48
Heat over a medium heat until it shimmers.
⏱ 1 min
ResultHot oil30 of 48
Cook for about 8 minutes, stirring now and then, until soft but not coloured.
⏱ 8 min
ResultSoft onion32 of 48
Cook for about 5 minutes, until softened.
⏱ 5 min
ResultSoftened peppers33 of 48
Drizzle 20 ml more oil around the edge.
Extra-virgin olive oil · 20 ml
⏱ 5s
ResultVegetables with more oil35 of 48
Cook for about 5 minutes, stirring, until it starts to soften.
⏱ 5 min
ResultSoftening aubergine38 of 48
Drizzle over the last 30 ml of oil.
Extra-virgin olive oil · 30 ml⏱ 5s
ResultOiled ratatouille39 of 48
Tuck in the thyme sprigs.
Fresh thyme · 6 sprig⏱ 5s
ResultRatatouille with thyme40 of 48
Add the bay leaves.
Fresh bay leaf · 2 piece
⏱ 5s
ResultRatatouille with herbs41 of 48
Scatter over the salt.
Salt · 2 tsp⏱ 5s
ResultSalted ratatouille42 of 48
Add the pepper and stir everything together.
Ground black pepper · 0.5 tsp⏱ 20s
ResultRaw ratatouille43 of 48
Using oven gloves, put the casserole in the oven.
⏱ 10s
ResultRaw ratatouille44 of 48
Bake uncovered for about 1¼ hours, until everything is completely tender and the juices have reduced.
⏱ 1 hr 15 min
ResultBaked ratatouille45 of 48
Using oven gloves, take the casserole out.
⏱ 10s
ResultBaked ratatouille46 of 48
Fish out the thyme stalks and bay leaves onto a small plate.
⏱ 40s
ResultBaked ratatouilleused in step 4847 of 48
Throw them away.
⏱ 5s
Total Time2 hr 3 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 160 °C (140 °C fan).⏱ 15 min |
| 2 | 600 g | | Lay the 6 plum tomatoes, about 600 g, on the chopping board.⏱ 10sResultPlum tomatoes |
| 3 | Plum tomatoesstep 2 | | Quarter them through the core.⏱ 1 minResultQuartered plum tomatoes |
| 4 | Quartered plum tomatoesstep 3 | | Scrape away the seeds and watery juice with the tip of the knife.⏱ 1 min 30sResultDeseeded plum tomatoes |
| 5 | Deseeded plum tomatoesstep 4 | | Chop the flesh into 2 cm pieces.⏱ 1 minResultRoughly chopped tomatoes |
| 6 | Roughly chopped tomatoesstep 5 |  | Put it in the large bowl.⏱ 10sResultRoughly chopped tomatoesused in step 37 |
| 7 | 2 piece | | Lay the onions on the chopping board.⏱ 5sResultYellow onion |
| 8 | Yellow onionstep 7 | | Cut them in half through the root and peel off the skins.⏱ 1 minResultPeeled onion halves |
| 9 | Peeled onion halvesstep 8 | | Chop them finely.⏱ 3 minResultChopped onion |
| 10 | Chopped onionstep 9 |  | Put the onion in the medium bowl.⏱ 5sResultChopped onion |
| 11 | 4 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 12 | Garlic clovestep 11 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 13 | Peeled garlic clovesstep 12 | | Chop the garlic finely.⏱ 45sResultChopped garlic |
| 14 | Chopped garlicstep 13 | | Add the garlic to the onion.⏱ 5sResultOnion and garlicused in step 29 |
| 15 | 2 piece | | Lay the red peppers on the board.⏱ 5sResultRed pepper |
| 16 | Red pepperstep 15 | | Halve them, pull out the cores, seeds and ribs, and cut into 2 cm dice.⏱ 2 min 30sResultDiced red pepper |
| 17 | Diced red pepperstep 16 |  | Put them in the small bowl.⏱ 5sResultDiced red pepper |
| 18 | 1 piece | | Lay the yellow pepper on the board.⏱ 5sResultYellow pepper |
| 19 | Yellow pepperstep 18 | | Prepare it the same way.⏱ 1 min 20sResultDiced yellow pepper |
| 20 | Diced yellow pepperstep 19 | | Add it to the red pepper.⏱ 5sResultDiced peppersused in step 31 |
| 21 | 500 g | | Lay the 2 aubergines, about 500 g, on the board.⏱ 5sResultAubergine |
| 22 | Auberginestep 21 | | Cut off the stalks and cut into 2 cm cubes.⏱ 2 min 30sResultDiced aubergine |
| 23 | Diced auberginestep 22 | | Put them in a second small bowl.⏱ 5sResultDiced aubergineused in step 34 |
| 24 | 400 g | | Lay the 2 courgettes, about 400 g, on the board.⏱ 5sResultCourgette / Zucchini |
| 25 | Courgette / Zucchinistep 24 | | Trim the ends and cut into 2 cm chunks.⏱ 2 minResultDiced courgette |
| 26 | Diced courgettestep 25 | | Put them in a third small bowl.⏱ 5sResultDiced courgetteused in step 36 |
| 27 | 30 ml | | Pour 30 ml of the olive oil into the large flameproof casserole.⏱ 5sResultExtra-virgin olive oil |
| 28 | — | | Heat over a medium heat until it shimmers.⏱ 1 minResultHot oil |
| 29 | Onion and garlicstep 14 | | Add the onion and garlic.⏱ 10sResultOnion in oil |
| 30 | — | | Cook for about 8 minutes, stirring now and then, until soft but not coloured.⏱ 8 minResultSoft onion |
| 31 | Diced peppersstep 20 | | Add the peppers.⏱ 10sResultOnion and peppers |
| 32 | — | | Cook for about 5 minutes, until softened.⏱ 5 minResultSoftened peppers |
| 33 | 20 ml | | Drizzle 20 ml more oil around the edge.⏱ 5sResultVegetables with more oil |
| 34 | Diced auberginestep 23 | | Add the aubergine.⏱ 10sResultVegetables and aubergine |
| 35 | — | | Cook for about 5 minutes, stirring, until it starts to soften.⏱ 5 minResultSoftening aubergine |
| 36 | Diced courgettestep 26 | | Add the courgette.⏱ 10sResultVegetables and courgette |
| 37 | Roughly chopped tomatoesstep 6 | | Add the tomatoes.⏱ 10sResultVegetables and tomato |
| 38 | 30 ml | | Drizzle over the last 30 ml of oil.⏱ 5sResultOiled ratatouille |
| 39 | 6 sprig | | Tuck in the thyme sprigs.⏱ 5sResultRatatouille with thyme |
| 40 | 2 piece | | Add the bay leaves.⏱ 5sResultRatatouille with herbs |
| 41 | 2 tsp | | Scatter over the salt.⏱ 5sResultSalted ratatouille |
| 42 | 0.5 tsp | | Add the pepper and stir everything together.⏱ 20sResultRaw ratatouille |
| 43 | — | | Using oven gloves, put the casserole in the oven.⏱ 10sResultRaw ratatouille |
| 44 | — | | Bake uncovered for about 1¼ hours, until everything is completely tender and the juices have reduced.⏱ 1 hr 15 minResultBaked ratatouille |
| 45 | — | | Using oven gloves, take the casserole out.⏱ 10sResultBaked ratatouille |
| 46 | Baked ratatouillestep 45 | | Fish out the thyme stalks and bay leaves onto a small plate.⏱ 40sResultBaked ratatouilleused in step 48 |
| 47 | — | | Throw them away.⏱ 5s |
| 48 | Baked ratatouillestep 46 | | Leave to settle for 10 minutes.⏱ 10 minResultSettled ratatouille |
| Total Time | 2 hr 3 min | ||
Serving
- Ladle it into the serving bowl.
- Tear the basil leaves over and serve.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 324kcal | |
| 6g | |
| 20g | |
| 3g | |
| 32g | |
| 19g | |
| 9g | |
| 1,182mg |
Ingredients0/13
Tools0/13
Recipe
Ratatouille
Provence vegetable stew with layers of aubergine, tomatoes, and aromatic herbs finished with fresh basil.
What you’ll doYou will prepare the vegetables separately — onions, garlic, peppers, aubergine, courgette and tomatoes — cutting each into roughly 2 cm pieces. Sauté the onion and garlic until soft, add the peppers, then the aubergine, then the courgette and tomatoes with herbs and seasoning. Slide the pan into a moderate oven for about 1¼ hours, until the vegetables are tender and the juices have reduced to a rich sauce. Remove the herbs, rest briefly, and finish with fresh basil.
Serves4
Total2 hr 3 min
LevelMedium
Ingredients
- Plum tomatoes600 g
- Yellow onion2 piece
- Garlic clove4 clove
- Red pepper2 piece
- Yellow pepper1 piece
- Aubergine500 g
- Courgette / Zucchini400 g
- Extra-virgin olive oil80 ml
- Fresh thyme6 sprig
- Fresh bay leaf2 piece
- Salt2 tsp
- Ground black pepper0.5 tsp
- Fresh basil leaves15 g
Tools
Large serving bowlSpoonPeppers bowl (small bowl)Aubergine bowl (small bowl)Courgette bowl (small bowl)OvenSmall plateChef's knifeMedium bowlLarge bowlCasseroleWooden spoonLadleOven gloveChopping board
Method
1
Turn the oven to 160 °C (140 °C fan).
160°C15 minOven
2
Lay the 6 plum tomatoes, about 600 g, on the chopping board.
10sChopping boardPlum tomatoes · 600 g
3
Quarter them through the core.
1 minChopping board, Chefs knifePlum tomatoes · step 2
4
Scrape away the seeds and watery juice with the tip of the knife.
1 min 30sChopping board, Chefs knifeQuartered plum tomatoes · step 3
5
Chop the flesh into 2 cm pieces.
1 minChopping board, Chefs knifeDeseeded plum tomatoes · step 4
6
Put it in the large bowl.
Result · Roughly chopped tomatoes · used in step 37
10sLarge bowlRoughly chopped tomatoes · step 5
7
Lay the onions on the chopping board.
5sChopping boardYellow onion · 2 piece
8
Cut them in half through the root and peel off the skins.
1 minChopping board, Chefs knifeYellow onion · step 7
9
Chop them finely.
3 minChopping board, Chefs knifePeeled onion halves · step 8
10
Put the onion in the medium bowl.
5sMedium bowlChopped onion · step 9
11
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 4 clove
12
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 11
13
Chop the garlic finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 12
14
Add the garlic to the onion.
Result · Onion and garlic · used in step 29
5sMedium bowlChopped garlic · step 13
15
Lay the red peppers on the board.
5sChopping boardRed pepper · 2 piece
16
Halve them, pull out the cores, seeds and ribs, and cut into 2 cm dice.
2 min 30sChopping board, Chefs knifeRed pepper · step 15
17
Put them in the small bowl.
5sPeppers bowl (small bowl)Diced red pepper · step 16
18
Lay the yellow pepper on the board.
5sChopping boardYellow pepper · 1 piece
19
Prepare it the same way.
1 min 20sChopping board, Chefs knifeYellow pepper · step 18
20
Add it to the red pepper.
Result · Diced peppers · used in step 31
5sPeppers bowl (small bowl)Diced yellow pepper · step 19
21
Lay the 2 aubergines, about 500 g, on the board.
5sChopping boardAubergine · 500 g
22
Cut off the stalks and cut into 2 cm cubes.
2 min 30sChopping board, Chefs knifeAubergine · step 21
23
Put them in a second small bowl.
Result · Diced aubergine · used in step 34
5sAubergine bowl (small bowl)Diced aubergine · step 22
24
Lay the 2 courgettes, about 400 g, on the board.
5sChopping boardCourgette / Zucchini · 400 g
25
Trim the ends and cut into 2 cm chunks.
2 minChopping board, Chefs knifeCourgette / Zucchini · step 24
26
Put them in a third small bowl.
Result · Diced courgette · used in step 36
5sCourgette bowl (small bowl)Diced courgette · step 25
27
Pour 30 ml of the olive oil into the large flameproof casserole.
5sCasseroleExtra-virgin olive oil · 30 ml
28
Heat over a medium heat until it shimmers.
1 minCasserole
29
Add the onion and garlic.
10sCasseroleOnion and garlic · step 14
30
Cook for about 8 minutes, stirring now and then, until soft but not coloured.
8 minCasserole, Wooden spoon
31
Add the peppers.
10sCasseroleDiced peppers · step 20
32
Cook for about 5 minutes, until softened.
5 minCasserole, Wooden spoon
33
Drizzle 20 ml more oil around the edge.
5sCasserole, SpoonExtra-virgin olive oil · 20 ml
34
Add the aubergine.
10sCasseroleDiced aubergine · step 23
35
Cook for about 5 minutes, stirring, until it starts to soften.
5 minCasserole, Wooden spoon
36
Add the courgette.
10sCasseroleDiced courgette · step 26
37
Add the tomatoes.
10sCasseroleRoughly chopped tomatoes · step 6
38
Drizzle over the last 30 ml of oil.
5sCasserole, SpoonExtra-virgin olive oil · 30 ml
39
Tuck in the thyme sprigs.
5sCasseroleFresh thyme · 6 sprig
40
Add the bay leaves.
5sCasseroleFresh bay leaf · 2 piece
41
Scatter over the salt.
5sCasseroleSalt · 2 tsp
42
Add the pepper and stir everything together.
20sCasserole, Wooden spoonGround black pepper · 0.5 tsp
43
Using oven gloves, put the casserole in the oven.
10sCasserole, Oven, Oven glove
44
Bake uncovered for about 1¼ hours, until everything is completely tender and the juices have reduced.
160°C1 hr 15 minCasserole
45
Using oven gloves, take the casserole out.
10sCasserole, Oven, Oven glove
46
Fish out the thyme stalks and bay leaves onto a small plate.
Result · Baked ratatouille · used in step 48
40sSmall plate, SpoonBaked ratatouille · step 45
47
Throw them away.
5sSmall plate
48
Leave to settle for 10 minutes.
10 minCasseroleBaked ratatouille · step 46
49
Ladle it into the serving bowl.
30sLarge serving bowl, LadleSettled ratatouille · step 48
50
Tear the basil leaves over and serve.
Result · Ratatouille
15sLarge serving bowlFresh basil leaves · 15 g
Printed 6 October 2026