Homemade Ratatouille (Just Like The Movie)
Ratatouille is a classic French vegetable stew that combines aubergine, courgette, peppers, and tomatoes in a delicious, aromatic sauce. This version captures the elegant presentation and wonderful flavour from the beloved film. Perfect for vegetarians and anyone seeking a wholesome, flavour-packed meal, this dish comes together beautifully in the slow cooker, allowing the vegetables to soften and meld into a rich, harmonious dish. Serve it warm with crusty bread or as a side to your favourite protein
Watch: Homemade Ratatouille (Just Like The Movie)
Original recipe video — click to play
Original method: 45 minutes on stovetop
Ingredients
- 3 tbsp olive oil
For sautéing onions and garlic
- 1 large onion, finely diced
- 4 cloves garlic cloves, minced
- 350 g aubergine, diced into 2 cm cubes
- 350 g courgette, diced into 2 cm cubes
- 300 g red bell pepper, diced into 2 cm cubes
- 300 g yellow bell pepper, diced into 2 cm cubes
- 400 g tin tinned chopped tomatoes
- 2 tbsp tomato purée
- 250 ml vegetable stock
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 leaf bay leaf
- 1 tsp sea salt
To taste; adjust at the end
- ½ tsp black pepper
To taste; adjust at the end
- 10 leaves fresh basil, roughly torn
Add in the final 30 minutes of cooking to preserve flavour and colour
Method
- 1
Heat the olive oil in a large frying pan over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.
~5 minsTip: This step builds flavour before slow cooking
- 2
Add the minced garlic to the pan and cook for a further minute until fragrant.
~1 min - 3
Transfer the softened onion and garlic to your slow cooker.
~2 mins - 4
Add the diced aubergine, courgette, red pepper, and yellow pepper to the slow cooker.
~3 mins - 5
Pour in the tinned chopped tomatoes and add the tomato purée. Stir well to combine.
~2 mins - 6
Add the vegetable stock, dried thyme, dried oregano, and bay leaf. Season with sea salt and black pepper to taste.
~2 mins - 7
Stir everything together until all ingredients are well combined.
~2 mins - 8
Cover the slow cooker and cook on Low for 6 hours, or on High for 4 hours, until the vegetables are tender.
~6 hrsTip: Low setting gives the best flavour development, but High works if you're in a hurry
- 9
In the final 30 minutes of cooking, stir in the fresh basil leaves.
~1 minTip: Add basil late to preserve its bright colour and fresh flavour
- 10
Taste and adjust seasoning with additional salt and pepper as needed. Remove the bay leaf before serving.
~2 mins - 11
Serve warm, either on its own or alongside crusty bread, rice, or as an accompaniment to grilled fish or chicken.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, ratatouille actually tastes even better the next day as the flavours deepen and meld together. You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, and add fresh basil just before serving
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