Classic Ratatouille

Sarah Dean: "Ok! Slightly watery though.. shouldn’t have put i…" Read More


  • 2 red onions
  • 4 cloves garlic
  • 2 aubergines
  • 3 courgettes
  • 3 yellow peppers (or red)
  • 6 tomatoes (ripe)
  • 1/2 fresh basil (a bunch of)
  • olive oil
  • 3 sprigs fresh thyme
  • 400 grams plum tomatoes
  • 1 tablespoon balsamic vinegar
  • 1/2 lemon
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    Sarah Dean 3 months ago
    Ok! Slightly watery though.. shouldn’t have put in all the tomato’s.
    Ttyg 3 months ago
    This recipe is very delicious
    Lajos V. 6 months ago
    This was my first ever attempt at ratatouille, and it turned out absolutely super! I didn't even separate the basil stalks from the leaves, and used the lemon juice instead of the lemon zest, plus about 8 tablespoons of raw unfiltered apple cider vinegar. Perfect for freezing, and quick and healthy lunches, served with tinned sardines on buckwheat pasta / soba noodles.
    Joseph 8 months ago
    I modified with 1 lbs beef strips browned and then simmered for 15 minutes in 4 cups stock to give the beef a head start. Also added some red pepper flakes for heat and a couple extra tablespoons of balsamic. Came out great
    Mandy a year ago
    this was a great dish
    Carol A. 2 years ago
    This recipe turned out pretty good i added more spice and added to the falvour profile, but it was delicious
    Rebecca Thijm 2 years ago
    Was a lovely sauce. I added some chilli to spice it up a bit and used red pepper.
    Mackova 3 years ago
    I added carrots and it was delicious !!! All the cutting might seem too much but once the meal is in your mouth you won't regret. ! There are some differences between Olivier's ingrediences and the ones that are here on yummly !
    Davin Forster 3 years ago
    This looked and tasted great. I swapped the eggplant for pumpkin (seasonal). Very straight forward recipe. Lots to eat without any guilt, defiantly a hearty winter dinner.