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Jamie Oliver Classic Ratatouille Recipe

Jamie Oliver’s Classic Ratatouille

Jamie Oliver’s classic ratatouille is a rustic French vegetable stew made from a colorful medley of summer vegetables like zucchini, aubergine (eggplant), bell peppers, onions, and tomatoes. The vegetables are cooked slowly with olive oil, garlic, and herbs like thyme and basil until tender and bursting with flavor. It’s hearty, healthy, and embodies Jamie’s signature style: simple ingredients, cooked well.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 large aubergine eggplant, diced
  • 2 courgettes zucchini, sliced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 large red onion sliced
  • 3 cloves garlic finely chopped
  • 4 ripe tomatoes chopped (or 1 can chopped tomatoes)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or a few sprigs of fresh thyme
  • A handful of fresh basil leaves
  • Salt and freshly ground black pepper to taste

Method
 

  1. Prep your veggies: Wash and chop all your vegetables into even, bite-sized pieces.
  2. Start the base: In a large, wide pan, heat the olive oil over medium heat. Add the onions and cook for 5 minutes, until softened.
  3. Add garlic and eggplant: Stir in the garlic and diced aubergine. Cook for another 10 minutes, stirring often, until the eggplant begins to soften and take on color.
  4. Layer in the rest: Add the bell peppers and courgettes. Season with salt, pepper, and thyme. Cook for another 10–15 minutes, allowing the vegetables to soften and release their juices.
  5. Tomatoes in: Stir in the chopped tomatoes and bring to a gentle simmer. Cover and cook for another 15–20 minutes on low heat, stirring occasionally.
  6. Finish with herbs: Once everything is tender and the flavors have mingled beautifully, stir in fresh basil. Taste and adjust seasoning as needed.
  7. Serve: Serve warm with crusty bread, rice, or on its own.

Notes

My Tips to Make the Best Jamie Oliver’s Classic Ratatouille
Use the freshest produce you can find—this dish is all about the vegetables.
Don’t rush the cooking—slow and steady brings out deep flavor.
Cook in batches if your pan is small—overcrowding leads to steaming, not sautéing.
Let it rest before serving—it’s even better after sitting for a bit.
Double the batch—ratatouille is even more delicious the next day.

Nutritional Value (approximate per serving)

  • Calories: 150
  • Protein: 3g
  • Carbs: 16g
  • Fat: 9g
  • Fiber: 5g
  • Sugars: 7g
  • Sodium: ~150mg