Ratatouille recipe

Easy ratatouille

8 November 2022

Packed full of vegetables, this meat-free dish is a great way to boost your 5-a-day intake and can be served as a main dish or as a side.

Nutritional highlights

Aubergines are an excellent source of fibre. They are also a good source of vitamins B1, B6 and potassium.

The other main ingredient, courgettes, also have a brilliant nutritional value, as they contain very few calories and have a high-water content. They can also help boost the body's immune system, as they are high in vitamin C.


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Makes 4 servings

Preparation time: 20 minutes

Cooking time: 40 minutes

  • 2 red onions
  • 4 garlic gloves
  • 2 aubergines
  • 3 courgettes
  • 3 red peppers
  • 2 tbsp olive oil
  • 6 ripe tomatoes
  • 2 tbsp basil
  • 2 tbsp fresh thyme
  • 400g tinned chopped tomatoes
  • 1 tbsp balsamic vinegar


Peel and cut the onions into wedges and chop the aubergines, courgettes and peppers into roughly 2.5cm chunks.

Heat the olive oil in a large pan and place over a medium heat. Add garlic, onion and thyme and to the pan and sauté for around 10 minutes until softened.

Add the aubergines, courgettes and peppers to the pan and fry for 5 minutes then add the balsamic vinegar and cook for a further 5 minutes.

Stir in the tomatoes and basil and add salt and pepper to taste.

Cover and simmer for 30 to 35 minutes.

Serve with fresh bread or steamed rice.

Top tips/healthy swaps

Ratatouille is a fantastic accompaniment for grilled, roasted or pan-fried lamb, chicken or white fish.

Stir though some rinsed puy lentils before it goes in the oven (or add drained tinned green lentils ten minutes before the end of cooking time) for added protein.

Use it to top a jacket potato, with or without some grated cheese, or try with pan fried halloumi, fresh rocket with a simple olive oil and lemon juice dressing and a sprinkle of toasted sunflower or pumpkin seeds.