This popular French Provençal braised vegetable dish is made from vegetables that are in season. Only onion and garlic are the unmissable ingredients in the recipe.

Makes 1350 grams.


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onion, brunoise



garlic, finely chopped



red sweet pepper



pointed sweet pepper












tomato purée

As needed:


fresh basil

As needed:


salt and pepper

As needed:


olive oil

Preparation method

  • Heat olive oil in a pan and gently fry the finely chopped onion and garlic over low heat.
  • In the meantime, coarsely dice the sweet peppers (brunoise) and add this to the onion and garlic in the pan. Add a little salt and pepper and make sure that the vegetables do not brown.
  • Cut the courgette in the same way, add them to the pan, and add a little more salt and pepper. Do the same with the aubergine and add a little more olive oil if needed.
  • Turn up the heat, so that the vegetables can fry more quickly.
  • Coarsely dice (brunoise) the tomatoes, using only the flesh. Leave the seeds and liquid out.
  • Add the tomatoes to the pan with the other vegetables. Add a tin of tomato purée and leave everything to simmer for about ten minutes. Add a little water if needed. At this point, the ratatouille can also be cooked further in the oven.  
  • Finish the ratatouille off with some fresh basil.

Serving suggestions

  • As a vegetable side dish.
  • As a cold dish served with baguette.
  • As a component in a composition with Norway haddock, saffron, and fennel.

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