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Mary Berry Ratatouille Recipe

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Mary Berry’s Ratatouille is a hearty, rustic French vegetable stew brimming with Mediterranean flavors and wholesome ingredients. This comforting dish features aubergines, courgettes, peppers, and tomatoes, gently simmered with garlic and herbs until tender. It’s naturally vegetarian, vegan, and makes the perfect side or satisfying main.

What is Mary Berry’s Ratatouille?

Ratatouille is a traditional Provençal dish from the south of France, known for its colorful mix of seasonal vegetables. Mary Berry’s version keeps it simple and classic—each vegetable is cooked gently to preserve its texture before being simmered together in a rich tomato base. The result is a flavorful medley that’s healthy, versatile, and family-friendly.

Why You’ll Love This Recipe

  • Plant-Based Goodness – Naturally vegetarian and vegan.
  • Nutritious – Packed with fiber, vitamins, and minerals.
  • Versatile – Serve as a main dish, side, or pasta topping.
  • Make-Ahead Friendly – Flavors deepen beautifully overnight.
  • Rustic & Healthy – A light yet filling Mediterranean classic.

Ingredients Needed

  • 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

Equipment Needed

  • Large sauté pan or casserole dish
  • Wooden spoon
  • Knife and chopping board
  • Lid for simmering

How to Make Mary Berry’s Ratatouille

Step 1 – Sauté the vegetables separately

  • Heat 1 tbsp olive oil in a large pan over medium heat.
  • Add aubergine, season lightly, and cook for 5–7 minutes until golden. Remove and set aside.
  • Repeat with courgettes and peppers, cooking until lightly browned.

Step 2 – Prepare the base

  • In the same pan, add another drizzle of oil.
  • Cook the onion for 5 minutes until soft, then stir in garlic for 1 minute.

Step 3 – Combine and simmer

  • Return aubergine, courgettes, and peppers to the pan.
  • Stir in tinned tomatoes, breaking them up with a spoon.
  • Add herbs, salt, and pepper.

Step 4 – Simmer gently

  • Cover and cook on low heat for 30–35 minutes, stirring occasionally.
  • Remove the lid for the last 5–10 minutes if the sauce needs reducing.

Step 5 – Serve and garnish

  • Serve warm or at room temperature.
  • Garnish with basil and a drizzle of olive oil or balsamic vinegar.

What Goes Well With Ratatouille

  • Crusty bread or garlic baguette
  • Steamed rice, quinoa, or couscous
  • Pasta tossed with ratatouille as a sauce
  • Grilled chicken or fish
  • A poached or fried egg on top
Ratatouille

Expert Tips

  • Cook vegetables separately – Keeps them tender, not mushy.
  • Use ripe tomatoes – For rich flavor.
  • Add a pinch of sugar – If your tomatoes are too acidic.
  • Let it rest before serving – Enhances flavor.
  • Batch cook – Freezes beautifully for quick meals.

Easy Variations

  • Oven-Baked Ratatouille – Layer sliced veg and roast.
  • Spicy Ratatouille – Add chili flakes for heat.
  • Protein Boost – Stir in chickpeas or white beans.
  • Cheesy Bake – Top with parmesan or vegan cheese.
  • Ratatouille Tart – Use as a filling in puff pastry.

Storage Tips

  • Fridge – Store in an airtight container up to 4 days.
  • Freezer – Freeze portions for up to 3 months.
  • Reheat – Gently on the stove with a splash of water if needed.

Nutrition (per serving, serves 4)

  • Calories: ~180
  • Carbs: ~20g
  • Fat: ~9g
  • Fiber: ~6g
  • Protein: ~4g

FAQs

Can I make ratatouille in advance?
Yes! Ratatouille tastes even better the next day as the flavors develop.

Do I need to peel the vegetables?
No, keep the skins on for aubergines, courgettes, and peppers for extra texture and nutrients.

Can I freeze Mary Berry’s ratatouille?
Absolutely. Freeze in airtight containers for up to 3 months. Defrost overnight in the fridge before reheating.

What herbs go best with ratatouille?
Thyme, oregano, rosemary, basil, or herbes de Provence all work beautifully.

Can I make ratatouille without aubergine?
Yes – simply add more courgettes, peppers, or mushrooms as a substitute.

Is ratatouille healthy?
Yes! It’s naturally low in calories, rich in fiber, and packed with antioxidants from the colorful vegetables.

Can I bake ratatouille instead of simmering it?
Yes, you can layer the vegetables in a baking dish with tomato sauce and bake until tender.

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Mary Berry Ratatouille Recipe
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Mary Berry Ratatouille Recipe

Course: MainCuisine: French / Mediterranean
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

180

kcal

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 leaves, splash of balsamic vinegar

Directions

  • Heat 1 tbsp olive oil in a large pan.
  • Cook aubergine for 5–7 minutes until golden, remove and set aside.
  • Repeat with courgettes and peppers.
  • Add another drizzle of oil to the pan.
  • Cook onion for 5 minutes, then add garlic for 1 minute.
  • Return aubergine, courgettes, and peppers to the pan.
  • Stir in tinned tomatoes, breaking them up.
  • Add thyme, salt, and pepper.
  • Cover and cook on low heat for 30–35 minutes, stirring occasionally.
  • Uncover for the last 5–10 minutes if the sauce needs reducing.
  • Garnish with basil and a drizzle of olive oil or balsamic vinegar.
  • Serve warm or at room temperature.

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