I absolutely love ratatouille! On rice, pasta, with some chicken, or even on it’s own with some grated parmesan and a slice of bread – yum!

Here is my ratatouille recipe – it can be easily adapted depending on what vegetables you’ve got in the fridge, and you can make it as chunky as you like. It can also be pureed to make a kid-friendly pasta sauce.


2 aubergines, chopped into small chunks
3 small courgettes, chopped or sliced
2 onions – red if you have them in, otherwise white are fine
Cherry or plum tomatoes – as many as you want (I use around half a packet), halved
3 – 4 cloves of garlic, crushed or finely sliced
1.5 – 2 cans of chopped tomatoes, depending how saucy you like it
A generous squeeze of tomato puree
Herbs for seasoning – thyme is delicious but you could use basil or mixed herbs if you prefer
Salt & pepper for seasoning
Olive oil
The following items are optional
Peppers, de-seeded and chopped
Olives, I use pitted black olives, sliced


  1. Chop the aubergine, courgettes, and peppers if you are using them, into small chunks (or bigger if you prefer a chunkier ratatouille).
  2. Chop the onions and slice or crush the garlic cloves.
  3. In a large pan, ideally a casserole type dish with a lid, warm a generous glug of olive oil.
  4. Add the aubergine, courgette and peppers and cook until they are just turning golden brown and softening. You may need to do this in two batches.
  5. Put the cooked vegetables into a bowl and set aside.
  6. Add a glug of olive oil to the pan and add in the onions and garlic.
  7. Season with some herbs. I tend to use dried thyme but you could use fresh thyme or any other herbs you like.
  8. Fry gently until soft and golden brown.
  9. Now add the cooked vegetables to the pan and stir in the fresh and tinned tomatoes along with a squeeze of tomato puree.
  10. Season with salt and pepper.
  11. Mix well and cover the pan with a lid. Cook for around 35 minutes, stirring occasionally. If the ratatouille becomes too thick at any time then just add a dash of water to the pan.
  12. {Optional} Tear in some fresh basil leaves just before serving and pour over rice or pasta for a healthy warming everyday meal.

I hope you enjoy it! Don’t forget you can freeze it too – it’s perfect for making a quick and tasty weeknight dinner, just add it to pasta or serve on the side of some meat.

Thanks for reading!



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