Mary Berry Ratatouille Recipe

This Mary Berry Ratatouille Recipe is a rich and vibrant recipe, which is made with tender aubergine and sweet bell peppers. It’s a classic French comfort food, ready in about 1 hour.

Mary Berry Ratatouille Recipe Ingredients

• 3 tbsp olive oil
• 1 large aubergine (eggplant), diced
• 2 medium courgettes (zucchini), sliced into half-moons
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 large red onion, sliced
• 2 cloves garlic, finely chopped
• 400g (14 oz) tinned plum tomatoes
• 1 tsp fresh thyme or dried mixed herbs
• Salt and black pepper, to taste
• Optional: Fresh basil for garnish, a splash of balsamic vinegar

How To Make Mary Berry Ratatouille Recipe

1. Sauté the aubergine: Heat 1 tablespoon of olive oil in a large sauté pan or casserole dish over medium heat. Add the diced aubergine, season lightly with salt, and cook for 5–7 minutes until golden brown. Remove with a slotted spoon and set aside on a plate.
2. Sauté the peppers and courgettes: Add a little more oil to the pan if needed. Add the sliced courgettes and chopped peppers. Cook for about 5 minutes until they are lightly browned and starting to soften. Remove them from the pan and set aside with the aubergine.
3. Prepare the base: In the same pan, add the remaining drizzle of oil. Add the sliced red onion and cook for 5 minutes until soft and translucent. Stir in the chopped garlic and cook for another minute until fragrant.
4. Combine and simmer: Return the cooked aubergine, courgettes, and peppers to the pan with the onions. Pour in the tinned plum tomatoes, breaking them up with a wooden spoon. Add the thyme (or mixed herbs), salt, and black pepper. Stir well to combine.
5. Stew gently: Cover the pan with a lid and reduce the heat to low. Simmer gently for 30–35 minutes, stirring occasionally to prevent sticking.
6. Reduce and finish: If the sauce is too watery, remove the lid for the last 5–10 minutes of cooking to let it reduce and thicken.
7. Serve: Serve warm or at room temperature. Garnish with torn fresh basil and a drizzle of extra virgin olive oil or a splash of balsamic vinegar for acidity.

Recipe Tips

• Why cook vegetables separately?: The secret to Mary Berry’s ratatouille is cooking the vegetables in batches. If you dump everything in at once, the vegetables steam instead of frying, resulting in a mushy texture. Sautéing them separately ensures each vegetable retains its shape and flavor.
• Uniform Chopping: Try to cut the aubergine, peppers, and courgettes into chunks of roughly the same size. This ensures they cook evenly and makes for a better eating experience.
• The Tomatoes: Using tinned plum tomatoes often provides a richer, thicker sauce than chopped tomatoes. Break them up with your spoon as they cook.
• Make Ahead: Ratatouille is one of those magical dishes that tastes even better the next day. The flavors of the herbs, garlic, and vegetables have time to meld and deepen overnight in the fridge.
• Aubergine Prep: Modern aubergines rarely need salting to remove bitterness, but if you have time, salting them for 20 minutes before rinsing and drying can reduce the amount of oil they absorb during frying.

What To Serve With Mary Berry Ratatouille Recipe

This versatile dish works as a side or a vegetarian main.

• Crusty Bread: A garlic baguette or sourdough slice to mop up the juices.
• Grains: Steamed rice, fluffy couscous, or quinoa.
• Proteins: Grilled chicken breast, lamb chops, or a white fish fillet.
• Eggs: Serve leftovers with a poached or fried egg on top for breakfast (Shakshuka style).

How To Store Mary Berry Ratatouille Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheat: Reheat gently on the stovetop over medium heat, or in the microwave. It is also delicious served cold or at room temperature as an antipasto.
• Freeze: Ratatouille freezes very well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Mary Berry Ratatouille Recipe Nutrition Facts

• Calories: 180
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 350mg
• Total Carbohydrates: 18g
• Dietary Fiber: 6g
• Sugar: 9g
• Protein: 3g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Try More Recipes:

• Mary Berry​ Asparagus Soup Recipe
• Mary Berry Mushroom Soup Recipe​
• Mary Berry Carrot And Coriander Soup​ Recipe