James Martin Ratatouille is a celebration of Provençal cooking, prioritizing texture and vibrancy over the mushy, stewed consistency often found in quick vegetable dishes. James Martin’s approach to this French classic involves cooking the vegetables separately or in batches before combining them. This technique ensures that the aubergine remains meaty, the peppers stay sweet, and the courgettes retain their bite. It is a dish that requires a bit of patience with the chopping board, but the result is a glossy, rich, and deeply flavored vegetable medley that looks as beautiful as it tastes.
Try more Recipes:
Why You Will Love This Ratatouille Recipe:
- Distinct Textures: By sautéing the vegetables individually, you avoid the common pitfall of creating a generic vegetable mash. Each bite offers a distinct flavor profile.
- Rich Tomato Base: The sauce is reduced slowly to concentrate the flavors of the garlic, onions, and tomatoes, binding the vegetables together without making them watery.
- Versatile Serving: It works equally well as a rustic main course with crusty bread or as an elegant side dish for grilled lamb or fish.
- Improves with Time: Like many stews, this dish tastes even better the next day after the flavors have had time to meld in the fridge.
- Healthy & Light: Packed with vitamins and fiber but low in carbohydrates, it is a nutritious option that doesn’t feel like “diet food.”
James Martin Ratatouille Ingredients
- 2 large aubergines (eggplants), cut into 2cm chunks
- 3 courgettes (zucchini), cut into 2cm chunks
- 2 red peppers, deseeded and cut into 2cm chunks
- 1 yellow pepper, deseeded and cut into 2cm chunks
- 4 tbsp olive oil (plus extra for frying)
- 1 large onion, finely diced
- 2 cloves garlic, peeled and crushed
- 4 large ripe tomatoes, roughly chopped (or 1 can/400g plum tomatoes)
- 1 tbsp tomato purée (paste)
- 1 sprig fresh thyme (or 1 tsp dried thyme)
- 1 bunch fresh basil, torn
- Salt and freshly ground black pepper
How To Make James Martin Ratatouille
- Prep the Aubergine: Place the aubergine chunks in a colander and sprinkle generously with salt. Leave them for 20 minutes to draw out excess moisture (and bitterness). Rinse well with cold water and pat thoroughly dry with kitchen paper.
- Sauté the Peppers and Courgettes: Heat a splash of olive oil in a large frying pan or casserole dish over medium-high heat. Add the peppers and courgettes. Fry for 5 to 8 minutes until they are golden at the edges but still hold their shape. Remove them from the pan and set aside in a bowl.
- Fry the Aubergine: Add a little more oil to the same pan (aubergines absorb oil like a sponge). Add the dried aubergine chunks and fry for 5 to 8 minutes until golden brown and tender. Remove and add to the bowl with the other vegetables.
- Make the Tomato Base: Reduce the heat to medium. Add another splash of oil if the pan is dry. Add the diced onion and cook for 5 minutes until soft and translucent. Add the garlic and cook for another 1 minute.
- Simmer the Sauce: Stir in the tomato purée and cook for a minute to remove the raw acidic taste. Add the chopped tomatoes (fresh or canned) and the sprig of thyme. Season with salt and pepper. Simmer gently for 10 to 15 minutes until the tomatoes break down and form a rich sauce.
- Combine: Return all the fried vegetables (aubergines, peppers, courgettes) to the pan with the tomato sauce. Stir gently to coat everything.
- Final Simmer: Cover the pan with a lid and simmer on low heat for 10 to 15 minutes. This allows the vegetables to become tender and absorb the flavors of the sauce without falling apart.
- Finish: Remove the pan from the heat. Discard the thyme sprig. Stir in the torn fresh basil leaves just before serving to keep their color and aroma bright.
Recipe Tips
- Don’t Skip the Salting: Although modern aubergines are less bitter, salting them draws out water. If you skip this, the aubergine releases that water into the pan later, making the ratatouille watery rather than rich and glossy.
- Pan Size Matters: Use the widest pan you have. If you crowd the vegetables, they will steam instead of fry, preventing that delicious caramelization.
- Knife Skills: Try to cut all the vegetables to roughly the same size (approx. 2cm). This ensures they cook at the same rate and makes the finished dish look professional.
- Oil Usage: Be prepared to use a fair amount of olive oil. It is a key ingredient in Provençal cooking and carries the flavor of the herbs.
What To Serve With Ratatouille Recipe?
Ratatouille is the classic accompaniment to Roast Lamb or Grilled Fish (like sea bass). For a vegetarian main, serve it over Polenta, Couscous, or simply with a poached egg and a slice of Sourdough Bread to mop up the juices.
How To Store Leftovers Ratatouille?
- Refrigerate: Allow to cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freeze: Ratatouille freezes very well. Store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating. Note that the courgettes may be slightly softer after freezing.
How To Reheat Leftovers Ratatouille?
- Stovetop: Reheat gently in a saucepan over low heat for 10 minutes, stirring occasionally.
- Microwave: Heat in a microwave-safe bowl for 2 to 3 minutes, stirring halfway through.
- Cold: It is also traditional and delicious to eat ratatouille cold or at room temperature as an antipasto.
FAQs
Yes, you can toss the aubergine, peppers, and courgettes in oil and roast them at 200°C (400°F) for 20-30 minutes, then stir them into the tomato sauce on the stove. This uses less oil than frying.
For a refined texture, yes, you can score and blanch fresh tomatoes to peel them. However, for a rustic, home-cooked version, leaving the skins on is perfectly acceptable (and adds fiber)
Tomatoes can vary in acidity. If the sauce tastes too sharp, add a pinch of sugar or a splash of balsamic vinegar to balance it out.
James Martin's Saturday Morning
Get the ultimate collection of 100+ comfort food recipes while it's 50% OFF.
Check Price: £12.50 »
Try more Recipes:
Ratatouille Nutrition Facts
Serving Size: 1 serving (approx. 250g)
- Calories: 220 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carbohydrate: 18g
- Dietary Fiber: 8g
- Sugars: 10g
- Protein: 4g
James Martin Red Cabbage Recipe
Course: Sides, Main, Lunch, DinnerCuisine: French, Mediterranean, BritishDifficulty: Easy4
servings30
minutes40
minutes220
kcalJames Martin’s Ratatouille is a vibrant celebration of Provençal cooking that transforms humble garden vegetables into a luxurious, silky stew. Unlike quick versions that can turn mushy, this recipe relies on cooking the aubergine, peppers, and courgettes in batches, ensuring each vegetable retains its distinct texture and caramelized edge. These golden veggies are then united in a slow-simmered, garlic-infused tomato sauce that is rich with the aroma of fresh thyme and basil. It is a rustic yet elegant dish that tastes of the Mediterranean sun—glossy, deeply flavorful, and perfect for soaking up with a slice of crusty sourdough.
Ingredients
2 large aubergines (eggplants), cut into 2cm chunks
3 courgettes (zucchini), cut into 2cm chunks
2 red peppers, deseeded and cut into 2cm chunks
1 yellow pepper, deseeded and cut into 2cm chunks
4 tbsp olive oil (plus extra for frying)
1 large onion, finely diced
2 cloves garlic, peeled and crushed
4 large ripe tomatoes, roughly chopped (or 1 can/400g plum tomatoes)
1 tbsp tomato purée (paste)
1 sprig fresh thyme (or 1 tsp dried thyme)
1 bunch fresh basil, torn
Salt and freshly ground black pepper
Directions
- Prep the Aubergine: Place the aubergine chunks in a colander and sprinkle generously with salt. Leave them for 20 minutes to draw out excess moisture (and bitterness). Rinse well with cold water and pat thoroughly dry with kitchen paper.
- Sauté the Peppers and Courgettes: Heat a splash of olive oil in a large frying pan or casserole dish over medium-high heat. Add the peppers and courgettes. Fry for 5 to 8 minutes until they are golden at the edges but still hold their shape. Remove them from the pan and set aside in a bowl.
- Fry the Aubergine: Add a little more oil to the same pan (aubergines absorb oil like a sponge). Add the dried aubergine chunks and fry for 5 to 8 minutes until golden brown and tender. Remove and add to the bowl with the other vegetables.
- Make the Tomato Base: Reduce the heat to medium. Add another splash of oil if the pan is dry. Add the diced onion and cook for 5 minutes until soft and translucent. Add the garlic and cook for another 1 minute.
- Simmer the Sauce: Stir in the tomato purée and cook for a minute to remove the raw acidic taste. Add the chopped tomatoes (fresh or canned) and the sprig of thyme. Season with salt and pepper. Simmer gently for 10 to 15 minutes until the tomatoes break down and form a rich sauce.
- Combine: Return all the fried vegetables (aubergines, peppers, courgettes) to the pan with the tomato sauce. Stir gently to coat everything.
- Final Simmer: Cover the pan with a lid and simmer on low heat for 10 to 15 minutes. This allows the vegetables to become tender and absorb the flavors of the sauce without falling apart.
- Finish: Remove the pan from the heat. Discard the thyme sprig. Stir in the torn fresh basil leaves just before serving to keep their color and aroma bright.
Notes
- Don’t Skip the Salting: Although modern aubergines are less bitter, salting them draws out water. If you skip this, the aubergine releases that water into the pan later, making the ratatouille watery rather than rich and glossy.
Pan Size Matters: Use the widest pan you have. If you crowd the vegetables, they will steam instead of fry, preventing that delicious caramelization.
Knife Skills: Try to cut all the vegetables to roughly the same size (approx. 2cm). This ensures they cook at the same rate and makes the finished dish look professional.
Oil Usage: Be prepared to use a fair amount of olive oil. It is a key ingredient in Provençal cooking and carries the flavor of the herbs.
