Ratatouille

Name: Ratatouille
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Cuisine: France
Ingredients: 500 g (1 lb 2 oz) eggplant, 1 large, cut into 2.5 cm cubes; 500 g (1 lb 2 oz) zucchini, 2 medium, cut into 2.5 cm pieces; 2 red or yellow bell peppers, cut into 2.5 cm pieces; 1 large yellow onion, cut into 2 cm pieces; 4 cloves garlic, thinly sliced; 120 ml (½ cup) extra-virgin olive oil, divided; 600 g (1⅓ lb) ripe tomatoes, peeled and chopped; or one 400 g can chopped tomatoes; 1 tbsp tomato paste; 4 sprigs thyme; 1 bay leaf; 10 g (1⅔ tsp) fine sea salt, divided; 15 g (a large handful) basil leaves, torn; black pepper

Provençal summer vegetables cooked separately, then simmered together

Serves: 6
Hands-on: 50 min
Total: 1 h 30 min
Level: Some skill

Ratatouille tastes best when each vegetable is cooked on its own first, so the eggplant turns creamy, the zucchini stays distinct and the peppers grow sweet. Then they're gently stewed together in a garlicky tomato base until the flavors merge. It's even better the next day.

Ingredients

500 geggplant (1 lb 2 oz)1 large, cut into 2.5 cm cubes
500 gzucchini (1 lb 2 oz)2 medium, cut into 2.5 cm pieces
2red or yellow bell pepperscut into 2.5 cm pieces
1large yellow onioncut into 2 cm pieces
4 clovesgarlicthinly sliced
120 mlextra-virgin olive oil (½ cup)divided
600 gripe tomatoes (1⅓ lb)peeled and chopped; or one 400 g can chopped tomatoes
1 tbsptomato paste
4 sprigsthyme
1bay leaf
10 gfine sea salt (1⅔ tsp)divided
15 gbasil leaves (a large handful)torn
black pepper

Diet: Vegan, Vegetarian, Gluten-free, Dairy-free
Allergens: None of the EU 14
Origin: France (Provence)
Season: Summer

Method

Toss the eggplant with 3 g (½ tsp) salt and leave in a colander for 20 minutes while you prep the rest. Pat dry. 20 min
Heat 3 tbsp oil in a large heavy frying pan over medium-high heat. Cook the eggplant, turning, until golden on several sides and soft, 8–10 minutes. Transfer to a bowl. 9 min
Add 2 tbsp oil and the zucchini with a pinch of salt. Cook until lightly browned but still firm, 5–6 minutes. Add to the bowl. 6 min
Add 2 tbsp oil and the peppers. Cook until soft and lightly charred, 6–8 minutes. Add to the bowl. 7 min
In a heavy pot, warm the remaining oil over medium heat. Cook the onion with a pinch of salt until soft and golden, 8–10 minutes. Add the garlic and tomato paste for 1 minute. 10 min
Add the tomatoes, thyme, bay and the remaining salt. Simmer until thick and jammy, 10 minutes. 10 min
Fold in all the cooked vegetables. Cover and simmer very gently, stirring carefully once or twice, until everything is tender and the flavors have merged, 20–25 minutes. 22 min
Remove the herbs, season with pepper and salt, and stir in the basil. Serve warm or at room temperature, with a final drizzle of olive oil.

Why it works

Each vegetable has a different water content and texture, so cooking them separately lets each brown properly instead of all stewing together in the zucchini's water. Salting eggplant draws moisture and collapses its spongy air pockets, so it absorbs less oil and turns silky. A reduced tomato base binds everything into a stew rather than a soup.

Common mistakes

Putting everything in the pot at once: you get a watery, uniform mush.
Crowding the pan: work in batches so the vegetables brown.
Rushing the final simmer: it needs time to meld.

Variations

Oven method: Toss the vegetables with the oil and salt over two sheet pans and roast at 220°C (425°F) for 30–35 minutes, then fold into the tomato base.
With eggs: Make wells in leftover ratatouille, crack in eggs and bake until set, like Shakshuka.