Ratatouille is a traditional French vegetable dish from Provence. It is based on summer vegetables, particularly aubergine, courgette, tomatoes, onion and garlic. The vegetables are slowly stewed or roasted together until tender and their flavours have combined. Do not be afraid to use a generous amount of olive oil—the aubergine naturally absorbs it as it cooks, and the oil helps give the finished dish a fuller flavour.
Method
Cut the aubergine and courgette into large cubes or half-moons. Slice the onion into strips, finely chop the garlic and cut the tomatoes into large pieces.
Heat the olive oil in a large saucepan or deep frying pan. Add the onion and cook for several minutes until softened. Add the garlic and sauté briefly.
Add the aubergine and courgette and cook for several minutes, stirring occasionally.
Add the tomatoes, season with salt and pepper, and add the herbs. Mix everything together.
Cover and simmer over a low heat for approximately 20–30 minutes. The vegetables should be tender but should not break down completely. Stir occasionally during cooking as needed.
Taste the finished ratatouille and adjust the seasoning with salt and pepper if necessary.
Serve the ratatouille hot or warm, either on its own or with fresh bread, rice or another side dish.