Dinner

Classic Ratatouille with Fresh Basil Recipe

Name: Classic Ratatouille with Fresh Basil Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: French
Ingredients: 2 large aubergines; 4 small courgettes; 2 red or yellow peppers; 4 large ripe tomatoes; 1 medium onion, peeled and thinly sliced; 3 garlic cloves, peeled and crushed; supermarket pack or small bunch basil; 5 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp sugar (any kind)

ByNoah Steele January 29, 2026January 29, 2026

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Introduction

Ratatouille is a vibrant French vegetable stew that celebrates the fresh flavors of summer produce. This simple yet flavorful dish combines aubergines, courgettes, peppers, and tomatoes into a comforting and healthy meal perfect as a side or a main.

A large white pan filled with cooked vegetables layered evenly, featuring round slices of golden brown zucchini, soft deep purple eggplant pieces, roasted orange and red bell peppers, and soft caramelized yellow onion strips, all mixed together with fresh green basil leaves scattered on top, a silver spoon resting on the right side of the pan, all set on a white marbled surface with a white cloth partially underneath and a small bowl with green basil in the bottom left corner, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large aubergines
4 small courgettes

2 red or yellow peppers
4 large ripe tomatoes

5 tbsp olive oil
Small bunch of basil or supermarket pack

1 medium onion, peeled and thinly sliced
3 garlic cloves, peeled and crushed
1 tbsp red wine vinegar

1 tsp sugar (any kind)

Instructions

Step 1: Cut the aubergines in half lengthways, then each half in half lengthways again, and finally across into 1.5 cm chunks with the cut side down. Trim the ends off the courgettes and slice them into 1.5 cm pieces.
Step 2: Peel the peppers by cutting around the stalk and removing the skin, then chop into bite-size chunks, removing membranes.

Step 3: Score a small cross on the base of each tomato and place in a heatproof bowl. Pour boiling water over the tomatoes and leave for 20 seconds, then remove the water, cover with cold water and let cool. Peel the skins off the tomatoes.
Step 4: Quarter the peeled tomatoes, remove seeds with a spoon, and roughly chop the flesh.
Step 5: Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Brown the aubergine pieces for 5 minutes on each side until soft, then set aside.

Step 6: In another pan, fry the courgettes in 1 tablespoon of olive oil for 5 minutes until golden on both sides. Repeat the process with the peppers. Avoid overcooking at this stage.
Step 7: Tear basil leaves from the bunch and set aside. In the same pan, cook the sliced onion for 5 minutes, then add garlic and fry for another minute. Stir in red wine vinegar and sugar.
Step 8: Add the chopped tomatoes and half the basil to the pan with the onions and garlic. Return the aubergines, courgettes, and peppers to the pan, season with salt and pepper, and cook everything together for 5 minutes before serving with the remaining basil.

Tips & Variations

Give the dish a Moroccan twist by frying the onions with 2 tsp harissa paste and stirring in a drained 400g can of chickpeas.
For more Mediterranean flavor, add 1 tbsp capers, a handful of pitted black olives, and some chopped anchovies.
Spoon the ratatouille into a gratin dish, sprinkle with breadcrumbs from 2 slices of bread and grated parmesan, drizzle with olive oil, and grill until golden.

Add a deseeded and finely chopped chili with the garlic for an extra spicy kick.

Storage

Store ratatouille in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. It also freezes well—thaw overnight in the fridge before reheating.

How to Serve

A white pan filled with a mix of cooked vegetables, showing three main layers: small round slices of green zucchini with light grill marks scattered throughout, dark purple eggplant pieces cut into irregular shapes, and chunky pieces of red and yellow bell peppers adding bright color. Light brown cooked onion slices are mixed evenly among the vegetables, and fresh green basil leaves are sprinkled on top for a fresh touch. A silver spoon rests partially in the pan on a white cloth, placed on a white marbled surface. Nearby, a small bowl with green leaves and a white plate with cutlery are partly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in ratatouille?

Yes, you can include zucchini, mushrooms, or even carrots depending on your preference and availability. The key is to keep the vegetables roughly the same size for even cooking.

Is ratatouille traditionally served hot or cold?

Ratatouille is typically served warm as a side or main dish, but it can also be enjoyed cold or at room temperature, making it a versatile option for leftovers or salads.