Ratatouille Recipe - two versions

A traditional ratatouille recipe is basically a French vegetable stew, which can be cooked in the oven, or on the top of the stove. I have two versions here for you, the first is suitable for vegetarians or vegans, while the one below that contains chicken.

They are both easy to cook, although there is some chopping to do beforehand, so it's best to account for the time this will take when planning your meal. As a time saver, however, you can cook more than you need and freeze the leftovers for a quick reheat another day.

Traditional Ratatouille recipe


  • olive oil (2 teaspoons)
  • 1 onion
  • 1 clove garlic
  • 1 red (bell) pepper
  • 1 green (bell) pepper
  • 1 courgette (zucchini)
  • 1 aubergine (eggplant)
  • 4oz mushrooms
  • 1 can chopped tomatoes
  • 1.5 tsp herbs de Provence
  • salt and pepper - to season


  1. Start by preparing the vegetables. Chop the onion and garlic very finely. Slice, remove the pith and then chop the peppers (not too small). Slice the zucchini in half lengthwise and then into  about 1/4 inch thick (75mm) semi circles. Peel and cut the aubergine into cubes (not too small). Slice the mushrooms. Phew! I did tell you there was quite a bit of preparation.
  2. Place a large, heavy pan on the stove, add the olive oil, and turn the heat to medium. Add the onion and cook gently until it becomes translucent. Pop in the garlic and cook for a minute or two longer.
  3. Add the peppers, courgettes, aubergine and mushrooms to the pan. Fry gently for about 5 minutes, giving the contents of the pan an occasional stir.
  4. Pour in the tinned tomatoes, and sprinkle in the herbs and seasonings. Give it a good stir to mix everything in together. 
  5. Continue to cook for a further 30 minutes, or until the vegetables are tender (not soggy!). 
  6. Serve enough for your meal, and pop any remaining ratatouille in plastic freezer containers.
  7. Cool the containers of ratatouille in the fridge before popping them in the freezer.

Freezing and reheating

  1. Pop any remaining ratatouille in plastic freezer containers.
  2. Cool in the fridge before popping them in the freezer.
  3. When you are ready to enjoy your frozen meal, thaw in the refrigerator, then tip into a pan and reheat.

Chicken Ratatouille recipe for two

The basic ratatouille recipe can be adapted in so many ways. Here we will create a meal for two that combines the summer vegetables with either chicken breasts or boned thighs.

I didn't include the aubergine or mushrooms in this recipe, but you could add them if you wish to make an even more substantial meal.

Prep time: 10 min

Cook time: 1 hour 10 min

Total time: 1 hour 20 min

Yield: 2 servings


  • olive oil - 2 teaspoons
  • garlic - 1 clove
  • onion - 1 large
  • red (bell ) pepper - 1 medium sized
  • zucchini (courgette) - 1 medium sized
  • tomatoes - 1 tin, chopped
  • basil leaves - 2 chopped (or 1/2 teaspoon dried basil)
  • skinless chicken breasts - 2 (or 6 skinned, boned thighs)


Start by preparing the vegetables. You can do this ahead of time and pop them in the fridge for later if you wish. Crush, or chop the garlic finely. Peel and chop the onion. Slice or chop the red pepper. Top and tail the courgettes and cut into chunks (no need to peel).

When you are ready to start cooking, turn the oven on to warm up to 350 degrees F, 180 degrees C or gas mark 4.

Heat the olive oil in a deep frying pan, or a flameproof casserole dish, on the stove top. Add the garlic, onion and red pepper and cook gently for 2-3 minutes.

Then add all the remaining ingredients to the pan (now you know why you need a deep pan) and bring it to the boil. Keep stirring while it heats up.

If you have used a frying pan, now is the time to pour everything into a casserole dish. Cover the dish and pop it into the oven. Cook for 1 hour.

Serve this chicken ratatouille recipe with rice or mashed potatoes.

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