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Classic Summer Ratatouille

PanVegetarian4

Classic summer ratatouille is a light but deeply flavourful dish built from peak-season vegetables. Aubergine, courgette, peppers, and tomato cook down slowly into a silky, herb-scented stew.

Serve warm with crusty bread, rice, or grilled protein, or enjoy cold the next day as a fresh side.

Method

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  1. Heat 2 tablespoons olive oil in a large pan and cook aubergine until lightly golden. Remove and set aside.
  2. Add remaining oil and sauté onion and peppers until softened.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add courgette and cook for 3–4 minutes.
  5. Return aubergine to the pan with tomatoes, tomato purée, thyme, bay leaf, salt, and pepper.
  6. Simmer gently for 25–30 minutes, stirring occasionally, until vegetables are tender and the sauce is rich.
  7. Remove bay leaf, stir in basil, and adjust seasoning.
  8. Serve warm, or cool slightly and serve at room temperature.

Ingredients

  • Salt, to taste
  • 1 large Onion finely chopped
  • 500 g Tomatoes chopped or canned
  • 1 tbsp Tomato purée optional for depth
  • 3 tbsp Olive Oil
  • 2 medium Courgette diced
  • 1 tsp Thyme fresh or dried
  • 3 cloves Garlic minced
  • 1 Bay Leaf
  • 1 large Aubergine diced
  • 1 Red Bell Pepper diced
  • Black Pepper, to taste
  • 1 tbsp Basil fresh chopped, plus extra to finish
  • 1 Yellow Bell Pepper diced

Notes

Salt and drain aubergine briefly if you want a less bitter, silkier result.

Cook vegetables in stages for better texture rather than softening everything at once.

Ratatouille tastes even better after resting for 20–30 minutes.

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