Traditional French Ratatouille? Do it yourself! With this easy-to-follow recipe | A Typical Dish
by DW Food
Ratatouille is a classic French vegetable dish with roots dating back to 18th-century Nice. This traditional recipe features fresh aubergines, courgettes, peppers, tomatoes, and aromatic herbs layered together to create a wonderfully flavourful side or light main course. This slow cooker adaptation makes the dish even easier to prepare, allowing the vegetables to soften gently and meld beautifully together. Perfect for weeknight dinners or entertaining, this recipe showcases the simplicity and elegance of French provincial cooking
Watch: Traditional French Ratatouille? Do it yourself! With this easy-to-follow recipe | A Typical Dish
Original recipe video — click to play
Original method: 45 minutes at 180°C
Ingredients
Vegetables
- 2 medium aubergines, diced into 2 cm cubes
Cut into even-sized pieces for consistent cooking
- 2 medium courgettes, diced into 2 cm cubes
- 2 large red peppers, deseeded and diced into 2 cm pieces
- 2 large yellow peppers, deseeded and diced into 2 cm pieces
- 800 g plum tomatoes, roughly chopped, or use 1 x 400 g tin of plum tomatoes
Fresh or tinned work equally well
Aromatics & Oil
- 3 tbsp olive oil
Good quality olive oil enhances flavour
- 4 cloves garlic cloves, minced or thinly sliced
- 1 large onion, finely diced
Seasonings & Herbs
- 2 tsp dried herbes de Provence
A blend of thyme, rosemary, marjoram, and lavender
- 15 g fresh basil, roughly torn or chopped
Add in the final 15 minutes of cooking to preserve colour and flavour
- 15 g fresh parsley, finely chopped(optional)
Garnish at the end
Optional garnish
- 1 tsp sea salt
To taste
- ½ tsp freshly ground black pepper
To taste
- 250 ml vegetable or chicken stock(optional)
Optional, to add depth of flavour
Method
- 1
Heat 1 tablespoon of olive oil in a large frying pan over a medium heat. Add the diced onion and cook for 3–4 minutes until softened, stirring occasionally. Add the minced garlic and cook for a further 1 minute until fragrant.
~5 minsTip: This softening of the aromatics helps build flavour before transferring to the slow cooker
- 2
Add the diced aubergine and courgettes to the pan and stir well to coat with the oil. Cook for 3–4 minutes, stirring occasionally, until the aubergine begins to soften slightly. This helps prevent the aubergine from absorbing too much liquid in the slow cooker.
~4 mins - 3
Transfer the sautéed vegetables to your slow cooker. Add the diced red and yellow peppers, chopped tomatoes, stock (if using), the remaining 2 tablespoons of olive oil, dried herbes de Provence, salt, and freshly ground black pepper. Stir well to combine all ingredients.
~2 minsTip: Mix thoroughly to distribute the herbs and seasonings evenly
- 4
Cover the slow cooker and cook on Low for 6 hours or High for 4 hours. The vegetables should be tender but not falling apart, and the flavours should have melded beautifully together.
~6 hrsTip: Cooking time will depend on how soft you prefer your vegetables
- 5
In the final 15 minutes of cooking, stir in the fresh basil. Taste and adjust the seasoning with additional salt and pepper as needed.
~15 minsTip: Adding basil at the end preserves its fresh flavour and vibrant green colour
- 6
Transfer the ratatouille to a serving dish and garnish with fresh parsley if desired. Serve warm, at room temperature, or even chilled the next day.
~5 minsTip: Ratatouille tastes wonderful hot and is equally delicious as a chilled salad
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, ratatouille is one of those dishes that actually improves with time as the flavours continue to develop. You can make it 1–2 days ahead and store it in an airtight container in the refrigerator. Reheat gently in the slow cooker on Low, or serve it cold straight from the fridge. It's delicious either way
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