Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit
by Bon Appétit
Ratatouille is a rustic Provençal vegetable stew that celebrates seasonal produce at its finest. This classic French dish combines aubergine, courgette, bell peppers, tomatoes and aromatics into a hearty, deeply flavoured dish. Traditionally cooked low and slow, it's ideal for a slow cooker adaptation. Serve warm or at room temperature as a side dish, light main course, or even cold the next day. This is comfort food that's naturally vegetarian and packed with fresh flavour
Watch: Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit
Original recipe video — click to play
Original method: 45 minutes at 180°C
Ingredients
Main Vegetables
- 350 g aubergine, diced into 1.5 cm cubes
Salting aubergine beforehand helps reduce moisture
- 300 g courgette, diced into 1.5 cm cubes
- 200 g red bell pepper, diced into 1.5 cm cubes
- 200 g yellow bell pepper, diced into 1.5 cm cubes(optional)
- 400 g tinned tomatoes, drained and chopped
Use good-quality tinned tomatoes
Aromatics & Flavouring
- 100 g onion, finely diced
- 3 cloves garlic cloves, minced
- 1 tsp dried thyme
- 1 leaf bay leaf
Remove before serving
- 30 ml olive oil
Extra virgin preferred
Seasoning
- 2 ½ tsp sea salt
To taste
- ½ tsp black pepper
To taste
Finish
- 10 g fresh basil, roughly torn
Add in final 15 minutes of cooking
Fresh herbs preserve their colour and flavour better when added near the end
- 5 g fresh parsley, chopped(optional)
Add just before serving
Garnish only
Method
- 1Optional step
If using aubergine, salt the diced pieces and leave in a colander for 15 minutes to help release excess moisture. Rinse and pat dry with kitchen paper.
~15 minsTip: This step reduces wateriness in the finished dish
- 2
Heat the olive oil in a large frying pan over medium heat. Sauté the diced onion for 3–4 minutes until softened, then add the minced garlic and cook for a further 1 minute until fragrant.
~5 minsTip: This builds a flavour base for the slow cooker
- 3
Transfer the softened onion and garlic to your slow cooker. Layer the aubergine, courgette, and bell peppers evenly in the slow cooker.
~5 minsTip: Layering helps vegetables cook evenly
- 4
Add the drained tinned tomatoes to the slow cooker. Sprinkle the dried thyme, add the bay leaf, and season with sea salt and black pepper to taste.
~5 mins - 5
Stir gently to combine. Cover with the slow cooker lid and cook on Low for 6 hours or on High for 4 hours, until the vegetables are tender and the flavours have melded.
~6 hrsTip: Do not stir frequently; stirring can break down the vegetables. Check at 3 hours if cooking on High
- 6
In the final 15 minutes of cooking, remove the bay leaf and add the fresh basil. Taste and adjust seasoning as needed.
~15 minsTip: Adding basil late preserves its delicate flavour and colour
- 7
Transfer to a serving dish. Finish with fresh parsley if desired. Serve warm, at room temperature, or chilled.
~5 minsTip: Ratatouille tastes equally delicious served warm or cold the next day
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, ratatouille actually improves when made a day or two in advance, allowing the flavours to deepen and meld further. Store it covered in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in the slow cooker on Low or in a saucepan over low heat, adding fresh basil just before serving
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