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Provençal Vegetable Stew Recipe (Ratatouille)


This classic combination of the vegetables that grow abundantly in the south of France is infinitely flexible. Use the recipe as a guide for making the most of what you have on hand.

Servings: 6 min
Preparation Time: 20 min
Cook Time: 1 h
Ready Time: 1 h 20 min
Cuisine: French


  • 2 medium aubergines (about 450 g/1 lb total)
  • 60-75 ml/4—5 tbsp olive oil
  • 1 large onion, halved and sliced
  • 2 or 3 garlic cloves, very finely chopped
  • 1 large red or yellow pepper, seeded and Cut into thin strips
  • 2 large courgettes, cut into slices
  • 675 g/11/2 lb ripe tomatoes, peeled, seeded and chopped, or 400 g/14 oz/2 cups canned chopped tomatoes
  • 5 ml/1 tsp dried herbes de Provence
  • Salt and freshly ground black pepper


1 Preheat the grill. Cut the aubergine into 2 cm/3/4 in slices, then brush the slices with olive oil on both sides and grill until lightly browned, turning once. Cut the slices into cubes.


2 Heat 15 ml/1 tbsp of the olive oil in a large heavy saucepan or flameproof casserole and cook the onion over a medium-low heat for about 10 minutes until lightly golden, stirring frequently. Add the garlic, pepper and courgettes and cook for a further 10 minutes, stirring occasionally.


3 Add the tomatoes and aubergine cubes, dried herbs and salt and pepper and simmer gently, covered, over a low heat for about 20 minutes, stirring occasionally. Uncover and continue cooking for a further 20—25 minutes, stirring occasionally, until all the vegetables are tender and the cooking liquid has thickened slightly. Serve hot or at room temperature.

Provencal-vegetable-stew-Ratatouille-steps 3


To remove the pepper skin and add flavour to the ratatouille, quarter the pepper and grill, skin-side up, until blackened. Enclose in a sturdy polythene bag and set aside until cool. Peel off the skin, then remove the core and seeds and cut into strips. Add to the mixture with the cooked aubergine.