Jamie Oliver Ratatouille Recipe

This isn’t just some vegetable stew. The Jamie Oliver Ratatouille Recipe is the kind of dish that hits somewhere between comfort and clarity—a wild mess of color and smell and heat that somehow settles you. When I made it, it was raining, lightly. The kind of drizzle that soaks the leaves just enough to make the basil outside smell like you crushed it under your thumb. I wanted warmth. This gave me that. But not in a gentle way.

Ingredients Needed

For the body:

• 2 red onions, tough outer skins peeled off like armor
• 4 garlic cloves, sliced so thin they almost vanish
• 2 eggplants (aubergines if you want to sound fancy)
• 3 zucchinis (courgettes…you know the drill)
• 3 peppers—red or yellow, doesn’t matter, just no green
• 6 tomatoes that actually taste like tomatoes

The green stuff:

• A handful of fresh basil leaves (keep a few back for the finish)
• A few sprigs of thyme, leaves stripped with your fingers

From the pantry:

• Olive oil—don’t measure too tightly
• A can (14 oz) of good plum tomatoes
• A hit of balsamic vinegar Half a lemon’s zest, grated like you mean it

How To Make Jamie Oliver Ratatouille

1. Prep the veg: Start chopping. Big chunks. Honest ones. Onions into wedges, garlic into slivers. Eggplants and zucchinis—you want them rough, not fussy. Peppers? Get rid of the seeds, chop ’em like you’re in a hurry. Tomatoes—fresh ones—just chop them up. Not too fine. Set the basil leaves aside like a secret.
2. Sear the lot: Pan. Medium heat. Splash in some olive oil. Enough to get things slick. Start with eggplants, zucchinis, and peppers. Don’t crowd them. Let them kiss the pan and blister a bit. Not cooked through—just golden, soft at the edges. Then out with them. Bowl on the side.
3. Get to the heart: Same pan. A bit more oil if it’s dry. Onions, garlic, thyme, and those sliced basil stalks. The smell—sharp, a little sweet, like summer getting older. Keep stirring until everything’s soft and golden and maybe a little sticky.
4. Bring it together: Toss the veg back in. Add both tomatoes—the chopped ones and the tinned. Stir. Press the tomatoes down, gently, with the back of your spoon. Splash in the balsamic. Salt and pepper like you mean it. Cover it. Let it sit on low, hum quietly for 30…maybe 35 minutes. It should be thick by then. Tangy. Sweet in places. Soft, but not mush.
5. Finish strong: Rip up the basil leaves with your hands and toss them in. Grate the lemon zest straight over the top. Taste. Then taste again. Adjust. Salt, maybe? A splash more vinegar? Do what feels right.
6. Serve it warm, spooned into a bowl. Crusty bread on the side. Or rice, if you want to catch every bit of the sauce. No rules.

Why I Love This Recipe

Because it made my kitchen smell like something between an old Italian market and the back of my grandmother’s garden. Because even my friend who claims to hate eggplant asked for seconds. Because it’s not perfect—it’s messy, forgiving, generous. The kind of thing you make when you want to feel full in a good way.

Recipe Tips

• Cut the veg big enough so they hold their shape. Nobody wants mush.
• If the pan’s crowded, stop. Do it in rounds. Let things brown.
• Use the freshest herbs you’ve got. Dead basil won’t save this.
• Low heat. Let it burble slowly. It matters.
• Taste near the end, when it’s quiet. That’s when you’ll know if it’s ready.

How To Store This Jamie Oliver Ratatouille Recipe

• At Room Temperature: Let it cool down. Not all day. Just until it stops steaming.
• In the Fridge: Seal it up. Glass container, if you have it. It keeps fine for about five days. Maybe six, if you trust your nose.
• In the Freezer: Bag it or box it. It freezes like a dream. When you’re ready, thaw it in the fridge overnight. Never the microwave. Never.
• Reheating: Oven: 350 degrees. Cover it. Give it 15 minutes or so. Microwave: Go for 2-3 minutes. Stir halfway through. Not ideal, but it works. Stovetop: Medium heat. Stir now and then. You’ll know.

Let’s Answer a Few Questions!

Can I make it the day before?
You should. It’s better the next day. Like most things that take time.

What if I only have dried herbs?
Use them. Just less. A pinch here, a shake there. They’ll still do the job.

Can I add meat? Why not?
Chicken, sausage, even chickpeas if you’re keeping it planty. It’s not precious.

Is this vegan?
Yeah. Completely. No swaps needed.

Do I really need the lemon zest?
You could skip it. But don’t. It’s that last breath of brightness.

Nutrition Facts (per serving)

• Calories: 212
• Carbs: 27.1g
• Protein: 8.5g
• Fat: 8.5g
• Sugar: 23.4g
• Fibre: 8.7g
• Sodium: about 310mg

Try More Recipes:

• Jamie Oliver Microwave Curry
• Jamie Oliver Smoked Haddock Risotto
• Jamie Oliver Rissoles Recipe