Ingredients

1 eggplant (aubergine), cut into 2cm (¾”) cubes with skin on (~450g / 16oz)

1/2 tsp cooking or kosher salt

3 tomatoes, chopped (~150g / 5oz each) (see note below for canned tomato substitution)

6 tbsp extra virgin olive oil

2 brown onions, chopped into 1cm (⅖”) cubes (~150g / 5oz each)

2 capsicums (1 red, 1 yellow), cut into 2cm (⅘”) cubes (~200g / 7oz each)

2 zucchinis (courgettes), diced into 1.5cm (½”) pieces (~200g / 7oz each)

2 garlic cloves, finely chopped (~3 tsp)

1 tsp fresh thyme leaves, chopped (substitute with 1/2 tsp dried thyme if needed)

3/4 tsp cooking or kosher salt

1/4 tsp black pepper

20 black olives, pitted and halved

1 tbsp fresh basil, finely chopped, plus extra for garnish (substitute with 1 tsp dried basil if needed)

Extra virgin olive oil, for drizzling

Instructions

Step 1: Place the eggplant in a colander set over a bowl. Sprinkle with 1/2 tsp salt and toss gently with your hands. Let it sit for 30 minutes to sweat — there’s no need to wipe off any moisture that collects.

Step 2: Prepare the tomato puree by blitzing the chopped tomatoes in a blender or food processor until smooth. If using passata or canned crushed tomatoes, skip this step.

Step 3: Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the eggplant cubes and cook for 4 to 5 minutes, stirring regularly, until golden on the outside but still firm inside. Transfer the eggplant to a large pot.

Step 4: In the same skillet, add 1 tbsp olive oil. Add the chopped onion and garlic with a pinch of salt. Cook for about 3 minutes until the onion softens and edges turn slightly golden. Add this mixture to the pot with the eggplant.

Step 5: Add another 1 tbsp olive oil to the skillet. Cook the capsicum cubes with a pinch of salt for 3 minutes, keeping them firm and not browned. Transfer to the pot.

Step 6: Add 1 more tbsp olive oil to the skillet and cook the zucchini pieces with a pinch of salt for 3 minutes, ensuring they stay firm and do not brown. Add to the pot.

Step 7: Turn the heat under the pot to medium-high. Add the tomato puree, thyme, olives, remaining 3/4 tsp salt, and black pepper. Stir to combine. When the mixture is hot, reduce to a low simmer.

Step 8: Cook uncovered for 20-25 minutes, stirring occasionally, until the vegetables are tender and the liquid has thickened to a moist, juicy consistency but not watery.

Step 9: Taste and adjust salt if needed. Stir in the chopped basil. Serve immediately, drizzled with extra virgin olive oil and garnished with additional basil. Enjoy as a main with crusty bread or as a side dish.

Tips & Variations

For a faster option, use canned crushed tomatoes or passata instead of fresh tomatoes.

If fresh herbs aren’t available, dried thyme and basil work well—use about half the quantity of fresh.

You can add a splash of balsamic vinegar at the end to deepen the flavor.

Serve ratatouille warm or at room temperature; it also pairs beautifully with grilled meats or fish.

FAQs

Can I use other vegetables in ratatouille?

Absolutely. While traditional ratatouille focuses on eggplant, zucchini, capsicum, and tomato, you can add mushrooms, carrots, or even green beans depending on your preference.

Is ratatouille suitable for vegan diets?

Yes, ratatouille is naturally vegan, made entirely from vegetables and olive oil, making it a great choice for plant-based meals.