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Mary Berry Ratatouille Recipe

Quality vegetables simmer gently with garlic-infused olive oil, starting with tender eggplant that creates a base before zucchini, tomatoes, and peppers meld into a cohesive whole. This straightforward technique transforms humble seasonal produce into restaurant-quality results, served hot or chilled with fresh basil, proving that exceptional cooking celebrates ingredients over complexity.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: French
Calories: 165
Ingredients Method Notes

Ingredients
  

  • ¼ cup olive oil
  • 1 large onion sliced
  • 1 large garlic clove crushed
  • 1 large eggplant cut into ½ inch (1cm) slices
  • 4 zucchini sliced
  • 6 juicy ripe tomatoes sliced
  • 1 large red bell pepper halved, seeded, and sliced
  • 1 tsp granulated sugar
  • Salt and black pepper
  • 1 tbsp chopped fresh basil for garnish

Method
 

  1. Begin by heating ¼ cup of olive oil in a large frying pan over medium heat. Add 1 large sliced onion and 1 large crushed garlic clove to the pan, stirring occasionally for 3–5 minutes until the aromatics have softened and become fragrant.
  2. This initial step builds the flavor foundation for your ratatouille. Once the onion and garlic are ready, add 1 large eggplant that has been cut into ½ inch slices. Cover the pan and allow the eggplant to simmer gently for 20 minutes, which gives it time to become tender and absorb the garlic-infused oil.
  3. Next, incorporate 4 sliced zucchini, 6 sliced juicy ripe tomatoes, and 1 large sliced red bell pepper into the pan.
  4. Sprinkle in 1 tsp of granulated sugar and season generously with salt and black pepper to taste. The sugar helps balance any acidity from the tomatoes and enhances the natural flavors of the vegetables.
  5. Cover the pan again and continue cooking gently over low heat, stirring occasionally, for approximately 30 minutes or until all the vegetables have become soft and have melded together into a cohesive dish.
  6. Once the vegetables have reached the desired tenderness, taste the ratatouille and adjust the seasoning as needed.
  7. Serve the dish either hot immediately after cooking or allow it to cool and serve it cold—both presentations are equally delicious. Just before serving, garnish with 1 tbsp of freshly chopped basil to add a bright, herbaceous finish that complements the rich, cooked vegetables perfectly.

Notes

Mary Berry mary berry ratatouille Substitutions and Variations

While this classic ratatouille recipe’s simplicity is part of its appeal, you can easily customize it to suit your preferences or work with what you’ve got on hand. If you don’t have eggplant, swap it for additional zucchini or summer squash. Prefer your ratatouille spicier? Add red pepper flakes or a diced chili. You can substitute the fresh basil with oregano or thyme for an earthier flavor. Cherry tomatoes work wonderfully if large ripe ones aren’t available. For a heartier dish, stir in white beans during the final cooking stage. Yellow bell peppers or orange peppers offer a slightly sweeter note than red. The beauty of ratatouille lies in its flexibility—adapt it to your pantry and taste preferences while maintaining its essential Mediterranean character.