Ratatouille pronounced ((rat-tuh-TOO-ee)  is a classic French stew made from fresh vegetables including tomatoes, eggplant, garlic, onion, courgettes, peppers,  some fresh herbs and parmesan shavings.


A rich slow-cooked tomato sauce with chunky onions, eggplant, courgettes and peppers makes this vegetarian dish a favourite with everyone.

I have added an Indian touch by adding some curry leaves and green chillies.

Ratatouille is usually served as a side dish, but can be combined with pasta, rice, or a protein to be served as a main dish or appetizer.

5 from 1 reviews
Recipe type: Main
Cuisine: South African
  • 4 Tbsp Olive Oil
  • 1 Large Onion Chopped
  • 4 Garlic Cloves Sliced
  • A Few Fresh Curry Leaves
  • 2 Green Chillies Sliced (Optional)
  • 2 Aubergines (Cubed)
  • 6 Courgettes (Cubed)
  • 1 Yellow Pepper (Cubed)
  • 1 Red Pepper (Cubed)
  • 1 400Gr Can Chopped Tomatoes
  • 1Tsp Sugar
  • Salt and Freshly Ground Black Pepper to Taste
  • Small Bunch Basil, Roughly Torn
  1. In a large pot heat the olive oil over medium heat. Add the onion, garlic, curry leaves and green chillies and sauté for about 8-10 minutes, stirring occasionally, until lightly golden.
  2. Add the aubergines and courgettes, increase the heat slightly and cook for 2-3 minutes. Stir in the peppers, Cover and cook over a very gentle heat for about 10 minutes.
  3. Add the tomatoes, sugar, salt and pepper and cook for a further 15 to 20 minutes.
  4. Remove ratatouille from heat.
  5. Taste and adjust spices, salt and pepper if needed.
  6. Add the roughly torn fresh basil and serve hot.
  7. Serve with crusty bread,rice or pasta.



Ratatouille is one of those dishes that gets better after a couple of days so if you can try to make it in advance as it seems to allow the flavours to meld.


Any leftovers will keep very well in the fridge for 3-4 days. It can also be frozen for up to 3 months. Make sure it is completely cooled before placing in an airtight container.