Classic Ratatouille

As a nod to the eponymous 2007 Disney Pixar film, here’s my  recipe for Ratatouille, a stewed vegetable preparation traditionally from the Provence region of the South of France.

Read more about the film here!

Serves 2



1 tsp olive oil for greasing

For the tomato sauce

  • 1 tbsp olive oil
  • 10 gm (4/5 cloves) garlic, finely chopped
  • 1 tsp fresh or ½ tsp dried thyme
  • 2 tsp fresh basil, chopped
  • 1 tsp chilli flakes
  • ½ tsp black pepper powder
  • 150 gm (2 large) tomatoes, chopped
  • Salt to taste

For the vegetable layering

  • 50 gm cheddar or mozzarella cheese, grated (optional, you can omit this if you want to make it vegan)
  • 150 gm tomatoes, sliced roundels
  • 150 gm aubergine, sliced roundels
  • 150 gm red onion, sliced roundels
  • 150 gm zucchini or yellow squash, sliced roundels
  • 150 gm green capsicum, cut into squares or roundels
  • 2 tbsp olive oil
  • 5 gm garlic, chopped
  • ½ tsp  fresh or ¼ tsp dried thyme
  • Salt to taste


  1. To make the tomato sauce, Heat olive oil in a pan. Add 10 gm chopped garlic and sauté for 1 minute.
  2. Add chopped tomatoes, thyme, basil, black pepper powder, chilli flakes and salt. Cook till the tomatoes soften and the sauce starts to shine.
  3. Preheat your oven to 160 degrees Celsius. Grease a flat 8-inch square or oval baking dish with 1 tsp olive oil.
  4. Spread the tomato sauce onto the base of the baking dish. Sprinkle the grated cheese on the tomato sauce.
  5. Now start to arrange the slices of vegetables in a symmetrical manner, making sure they overlap each other slightly. Place a slice of tomato, onion, zucchini or squash, aubergine and capsicum on top of each other. Fan this stack out and lay it on the cheese. Fill the entire platter up with the vegetables in this way.
  6. Sprinkle the vegetables with salt as required.
  7. Heat 2 tbsp olive oil; add 5 gm chopped garlic, thyme and black pepper powder. Sauté the garlic for 1 minute. Remove it from the flame and pour this garlic oil liberally over the arranged vegetables.
  8. Bake the ratatouille for 20-30 minutes till all the vegetables are tender, and the sauce is bubbling.
  9. Serve hot sprinkled with a dash of chilli flakes, fresh basil and thyme.


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