Ratatouille

Story behind the dish

Ratatouille is a vibrant celebration of summer’s bounty, a humble yet soulful vegetable stew that hails from the sunny landscapes of Provence, France. It’s the kind of dish that warms the heart and brightens the plate, made with ripe, fresh vegetables simmered with herbs and a touch of olive oil. There’s something magical about transforming simple, everyday ingredients into a symphony of flavors that feels like a warm hug from the kitchen.

This dish has a long history as a humble peasant meal that has elevated itself into haute cuisine, popularized by a certain animated rat with a talent for culinary artistry. Whether served as a side or a main, ratatouille embodies the essence of rustic French comfort food—simple, colorful, and utterly delicious.

Ingredients

• 2 large eggplants (aubergines)
• 4 zucchini (courgettes)
• 2 yellow peppers
• 4 large tomatoes
• 5 tbsp olive oil
• 1 bunch basil
• 1 medium onion
• 3 cloves garlic, finely chopped
• 1 tsp red wine vinegar
• 1 tsp sugar

Step-by-step

1. Cut the eggplants in half lengthways. Place them cut side down on the chopping board, then cut each half in half lengthways again. Slice into 1.5 cm (about ⅝ inch) chunks.
2. Trim the ends of the zucchinis and slice them into 1.5 cm (about ⅝ inch) thick rounds.
3. Peel the peppers from stalk to bottom, hold upright, cut around the stalk, then into 3 pieces. Remove any membranes and chop into bite-sized chunks.
4. Score a small cross on the base of each tomato. Place them in a heatproof bowl and pour boiling water over. Leave for 20 seconds, then remove and discard the hot water. Cover the tomatoes with cold water; when cooled enough to handle, peel off the skins. Quarter the tomatoes, scrape out the seeds with a spoon, then roughly chop the flesh.
5. Set a sauté pan over medium heat and add 2 tablespoons of olive oil. When hot, brown the eggplant chunks for 5 minutes on each side until tender. Remove and set aside.
6. In the same pan, add another tablespoon of olive oil and fry the zucchini slices for 5 minutes until golden on both sides. Remove and set aside.
7. Repeat with the peppers, frying until slightly charred but not overcooked.
8. Tear the basil leaves and set aside. In the pan, cook the sliced onion for about 5 minutes until translucent.
9. Add the garlic and cook for an additional minute. Stir in the vinegar and sugar, then add the prepared tomatoes and half of the basil.
10. Return the browned vegetables to the pan, season with salt and pepper, and cook everything together for another 5 minutes, allowing the flavors to meld.
11. Serve topped with the remaining basil leaves for a fresh, fragrant finish.

Chef’s tips & serving ideas

• For an extra layer of flavor, stir in a splash of balsamic vinegar or a pinch of smoked paprika during the final simmer.
• This dish pairs beautifully with crusty French bread or over a bed of fluffy rice for a hearty, comforting meal.

Closing thoughts

There’s something utterly charming about freshly made ratatouille—bright, wholesome, and bursting with garden-fresh flavors. It’s a celebration of seasonal produce, slow-cooked to perfection, and perfect for sharing with loved ones. Whether you’re preparing it on a lazy weekend or serving it as a fancy side, this dish reminds us that simple ingredients, treated with love, can create extraordinary experiences. Bon appétit!