Easy Ratatouille Recipe – How to Make Ratatouille – Blondelish
by Blondelish
This easy ratatouille recipe celebrates fresh summer vegetables in a simple, flavourful dish that's perfect for healthy eating without sacrificing taste. The combination of aubergine, courgettes, bell peppers, and tomatoes creates a vibrant, satisfying meal that's naturally vegan and gluten-free. Slow cooking allows the vegetables to soften and meld together beautifully whilst retaining their colours. Whether you're serving it as a side dish, main course, or entertaining a crowd, this versatile recipe is both impressive and effortless to prepare
Watch: Easy Ratatouille Recipe – How to Make Ratatouille – Blondelish
Original recipe video — click to play
Original method: 45 minutes on stovetop or in oven
Ingredients
Main vegetables
- 1 large (about 400g) aubergine, cut into 2.5cm cubes
Salting aubergine before cooking can reduce moisture
- 3 medium (about 450g) courgettes, sliced into 0.5cm rounds
- 2 large (about 350g) red and yellow bell peppers, diced
- 400 g can (1 tin) canned tomatoes, crushed
Use high-quality tinned tomatoes or fresh if available
- 1 large onion, finely diced
Flavourings
- 3 cloves garlic cloves, minced
- 60 ml extra virgin olive oil
Seasoning
- 1 ½ tsp sea salt
Adjust to taste
- ½ tsp black pepper
Adjust to taste
- 1 ½ tsp dried Herbes de Provence or Italian seasoning
Or use dried thyme and oregano
Garnish
- 15 g fresh basil leaves, torn or whole(optional)
Add in final 30 minutes of cooking or after
- 10 g fresh parsley, chopped(optional)
Add in final 30 minutes of cooking or after
Method
- 1
Prepare all vegetables: dice the onion and mince the garlic. Cut the aubergine into 2.5cm cubes, slice the courgettes into 0.5cm rounds, and dice the peppers.
~15 minsTip: Proper vegetable cutting ensures even cooking in the slow cooker
- 2
Add the diced onion and minced garlic to the slow cooker pot. Drizzle with olive oil and stir gently.
~2 mins - 3
Add the cubed aubergine, sliced courgettes, and diced peppers to the slow cooker.
~2 mins - 4
Pour in the crushed tinned tomatoes. Add sea salt, black pepper, and Herbes de Provence. Stir well to combine all ingredients evenly.
~3 mins - 5
Cover the slow cooker and cook on Low for 6 hours or High for 4 hours, until all vegetables are very tender and the flavours have melded together.
~6 hrsTip: Stir halfway through cooking if possible. The longer, gentle cooking produces the best flavour development
- 6
Taste and adjust seasoning with additional salt and pepper as needed.
~2 mins - 7Optional step
Stir in fresh basil and parsley, if using, in the final 30 minutes of cooking or just before serving.
0Tip: Fresh herbs retain their vibrant colour and flavour better if added late
- 8
Serve warm as a side dish, over pasta, with grilled bread, or as part of a plant-based main course.
0
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, this recipe is very versatile. You can stir in cooked chickpeas, white beans, or lentils during the final 30 minutes of cooking. Alternatively, serve the ratatouille alongside grilled chicken, fish, or tofu for a complete meal
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