James Martin Ratatouille Recipe​​​

This James Martin-style ratatouille is a rustic French vegetable stew made with roasted aubergines, courgettes, peppers, and a rich garlicky tomato base. The vegetables turn beautifully tender with lightly caramelised edges, while the sauce stays glossy, herby, and full of summer flavour. It’s an easy, confidence-building recipe that feels special enough for guests but simple enough for a weeknight. Total time is about 1 hour 10 minutes, with most of it hands-off.

Ingredients

For the roasted vegetables

• 2 medium aubergines (about 600g), cut into 2cm chunks
• 2 medium courgettes (about 350g), cut into 2cm chunks
• 2 red peppers, deseeded and cut into 2cm chunks
• 1 large red onion, cut into wedges
• 3 tbsp olive oil
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the tomato base

• 2 tbsp olive oil
• 3 garlic cloves, finely sliced
• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 250ml passata
• 4–5 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 bay leaf
• 1 tsp caster sugar (optional, if your tomatoes are sharp)
• 1 tbsp balsamic vinegar (optional, for depth)

To finish

• 1 small handful fresh basil, torn
• 1 small handful flat-leaf parsley, chopped
• Extra-virgin olive oil, to drizzle (optional)

How to Make James Martin Ratatouille Recipe​​​

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place two shelves in the upper and lower thirds of the oven and line two large baking trays with baking parchment.
• Prep the vegetables: Cut the aubergines, courgettes, peppers, and red onion into similar-sized chunks so they roast evenly. Keep them fairly chunky so they hold their shape in the finished ratatouille.
• Mix and season: Tip the vegetables into a large bowl. Add 3 tablespoons olive oil, the salt, and black pepper, then toss really well so everything is lightly coated.
• Roast for flavour: Spread the vegetables across the two trays in a single layer. Roast for 25 to 30 minutes, turning once halfway, until softened with browned edges. If your trays look crowded, roast in batches so the veg roasts rather than steams.
• Start the tomato base: While the vegetables roast, warm 2 tablespoons olive oil in a large sauté pan or casserole over medium heat. Add the sliced garlic and cook for about 30 seconds, just until fragrant.
• Cook the purée: Stir in the tomato purée and cook for 1 minute. This quick step takes away any raw taste and gives the sauce a deeper, rounded flavour.
• Simmer the sauce: Add the chopped tomatoes, passata, thyme, and bay leaf. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring now and then, until the sauce thickens and looks glossy. Taste, then add the sugar if needed.
• Assemble the ratatouille: Fold the roasted vegetables into the tomato sauce. Keep the heat low and stir gently so the vegetables stay intact. Taste again and adjust salt, pepper, and a splash of balsamic vinegar if you like.
• Bake to finish: Tip everything into a medium baking dish (or keep it in an ovenproof casserole). Bake for 10 to 15 minutes so the flavours properly mingle and the top lightly concentrates.
• Cool and settle: Remove from the oven and let the ratatouille rest for 10 minutes. This short rest helps the sauce cling to the vegetables instead of pooling at the bottom.
• Finish and serve: Stir through the torn basil and chopped parsley. Drizzle with a little extra-virgin olive oil just before serving for a fresh, peppery finish.

Tips

Why is my ratatouille watery?

Watery ratatouille usually comes from crowding the trays or skipping the roasting. Spread the vegetables out so they roast properly, and simmer the tomato base until it thickens before you combine everything.

How do I stop aubergine soaking up too much oil?

Cut the aubergine into larger chunks and toss with oil in a bowl, rather than pouring oil straight into the tray. Roasting at a hot temperature helps it soften quickly, so it needs less oil to taste good.

How can I make the flavour deeper without extra effort?

Cook the tomato purée for a full minute, and let the sauce simmer until glossy. A small splash of balsamic vinegar at the end also boosts sweetness and savoury depth without making it taste vinegary.

What if my tomatoes taste sharp or acidic?

Add 1 teaspoon caster sugar, then taste again after a minute. You can also finish with extra basil and a drizzle of good olive oil, which softens the edges of the acidity.

Serving Suggestions

• With crusty bread and a drizzle of olive oil as a light supper
• Alongside roast chicken, lamb chops, or pan-fried fish
• Spooned over polenta, rice, or buttered new potatoes
• Tossed through pasta with grated Parmesan (or a vegetarian hard cheese)
• Served at room temperature as part of a mezze-style spread

Storage

Room temperature

Ratatouille can sit out for up to 6 hours, which makes it handy for relaxed lunches. Keep it covered once cooled.

Refrigerator

Store in an airtight container for up to 4 days. Reheat gently on the hob over low heat, or in the oven at 180°C (160°C fan) until piping hot. It often tastes better on day two.

Freezing

Freeze in airtight containers for up to 3 months. Defrost overnight in the fridge, then reheat slowly. If it loosens after thawing, simmer for a few minutes to thicken.

Nutrition

• Calories: 190 kcal
• Carbohydrates: 16 g
• Protein: 4 g
• Fat: 13 g
• Saturated Fat: 2 g
• Sodium: 520 mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands used.

FAQs

James Martin Ratatouille Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: Main Course, Side DishCuisine: FrenchDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

50

minutes

Total time

70

minutes

Calories

190

kcal

1

hour 

10

minutes

A James Martin-style ratatouille with roasted aubergine, courgette, peppers and a rich garlic-tomato sauce. Deeply savoury, naturally sweet, and perfect as a side or light main.

Ingredients

• 2 medium aubergines (about 600g), cut into 2cm chunks

• 2 medium courgettes (about 350g), cut into 2cm chunks

• 2 red peppers, deseeded and cut into 2cm chunks

• 1 large red onion, cut into wedges

• 5 tbsp olive oil, divided

• 1 tsp fine sea salt, plus more to taste

• 1/2 tsp freshly ground black pepper

• 3 garlic cloves, finely sliced

• 2 tbsp tomato purée

• 1 x 400g tin chopped tomatoes

• 250ml passata

• 1 tsp caster sugar (optional, to balance acidity)

• 1 bay leaf

• 4–5 sprigs fresh thyme (or 1 tsp dried thyme)

• 1 tbsp balsamic vinegar (optional)

• 1 small handful fresh basil leaves, torn

• 1 small handful fresh flat-leaf parsley, chopped

• Extra-virgin olive oil, to finish (optional)

Directions

• Preheat the oven to 200°C (180°C fan). Line two large baking trays.
• Toss aubergine, courgette, peppers and red onion with 3 tbsp olive oil, salt and pepper. Spread out in a single layer.
• Roast for 25–30 minutes, turning once, until softened and lightly browned.
• Meanwhile, warm 2 tbsp olive oil in a large pan. Add garlic and cook for 30 seconds, then stir in tomato purée for 1 minute.
• Add chopped tomatoes, passata, thyme and bay leaf. Simmer 12–15 minutes until thickened. Add sugar if needed.
• Stir the roasted vegetables into the tomato sauce. Taste and adjust seasoning.
• Tip into a baking dish and bake 10–15 minutes to marry the flavours.
• Rest for 10 minutes, then finish with basil, parsley and a little extra-virgin olive oil. Serve warm or at room temperature.

Notes

• Roasting the vegetables keeps them from turning watery and boosts sweetness.
• For a silky sauce, simmer until it coats the back of a spoon before adding the vegetables.
• Ratatouille tastes even better the next day after the flavours settle.