Ingredients:

  • ½ cup olive oil, divided
  • 1 large yellow onion, coarsely diced
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 4 cloves garlic, finely minced
  • 2 medium aubergine/eggplant, diced (approx. 600g)
  • 3 medium courgette/zucchini, diced (approx. 700g)
  • 1 (28 oz) can diced tomatoes, undrained
  • 2 large fresh ripe tomatoes, chopped
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ cup fresh basil, roughly chopped, for finishing
  • 2 tablespoons fresh parsley, chopped, for finishing
  • Kosher salt, to taste
  • Black pepper, to taste

Instructions:

  1. Prep the Vegetables: Dice all vegetables uniformly (approx. 1 inch cubes). If you are worried about bitterness, lightly salt the aubergine cubes and let them drain in a colander for 30 minutes, then rinse and pat dry.
  2. Sauté the Aromatics: Heat ¼ cup (60 ml) of olive oil in a large Dutch oven over medium heat. Add the diced onions and bell peppers. Cook, stirring occasionally, for 8–10 minutes until softened and slightly caramelized.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Remove the onion/pepper mixture and set aside in a bowl.
  4. Cook the Aubergine: Add the remaining ¼ cup (60 ml) of olive oil to the now-empty pot. Turn the heat to medium-high. Add the diced aubergine. Sauté for 8–10 minutes, stirring occasionally, until the cubes are soft, browned, and have absorbed the oil. Season lightly with salt and pepper. Remove the aubergine and add it to the bowl with the aromatics.
  5. Cook the Courgette: Add the diced courgette to the pot. Cook for 5–7 minutes until tender-crisp and lightly golden. Season lightly.
  6. Combine Ingredients: Return the reserved onion, pepper, and aubergine mixture to the pot with the courgette. Stir gently to combine everything.
  7. Add Tomatoes and Seasoning: Pour in the canned diced tomatoes and the fresh chopped tomatoes. Add the dried thyme and the bay leaf. Stir well. Bring the mixture to a gentle simmer.
  8. The Flavour Fusion: Reduce the heat to low, cover the pot loosely, and let the ratatouille simmer for 45–60 minutes. Stir every 15 minutes to prevent sticking. The stew is ready when the vegetables are meltingly tender, and the sauce has thickened significantly.
  9. Finishing Touches: Remove the bay leaf. Stir in half of the fresh basil and parsley. Taste and adjust the seasoning with salt and pepper.
  10. Rest (The Secret Ingredient): Remove the pot from the heat and let the ratatouille rest, covered, for at least 15 minutes before serving. This allows the flavors to properly marry.