🍅 Summer Ratatouille with Fresh Herbs & Olive Oil

Serves: 4   
Prep time: 20 mins   
Cook time: 40–45 mins
Skill level: Gloriously rustic. Like a French holiday in a pan.

🧂 Ingredients

For the ratatouille:
1 aubergine, diced
1 courgette, diced
1 red pepper, chopped
1 yellow pepper, chopped
1 onion, finely chopped
2 garlic cloves, minced
4 ripe tomatoes, chopped (or 1 x 400g tin chopped tomatoes)
2 tbsp olive oil
1 tsp tomato purée
Salt & black pepper

Fresh herbs (roughly chopped):
Small handful basil
Few sprigs thyme or oregano
Optional: flat-leaf parsley to finish

To serve:
Crusty bread, couscous, or straight out of the pan on a warm evening

🔥 Method

1. Soften the onion base.
In a large pan, heat 1 tbsp olive oil. Add the onion and cook gently for 5–7 mins until soft. Add garlic and tomato purée, stir for a minute, and take a moment to admire the smell.

2. Add the veg gradually.
Add aubergine and cook for 5 mins. Then add courgette and peppers. Stir and cook another 5 mins, letting everything take on a little colour.

3. Add the tomatoes and simmer.
Add chopped tomatoes (fresh or tinned), season well with salt and pepper, and stir. Cover loosely and simmer on low heat for 25–30 mins, stirring occasionally, until soft but not mushy. You want summer stew, not vegetable slop.

4. Finish with herbs and oil.
Stir in the fresh herbs, adjust seasoning, and drizzle with the remaining olive oil just before serving. It’s not garnish – it’s attitude.

5. Serve warm or room temp.
Perfect as a side or main, and tastes even better the next day with crusty bread and a bit of sunshine.

💡 Little Tip
If you’ve got time, roast the aubergine cubes separately and stir them in at the end – it adds extra depth and avoids soggy aubergine syndrome.