Mary Berry Ratatouille Recipe

The first time I made ratatouille, I was in a cramped flat in Brighton, balancing a glass of wine in one hand and flipping aubergines in a cast-iron pan with the other. My flatmate — a wiry lad from Toulouse — laughed at me for layering the veg like it was a Victoria sponge. “This isn’t Disney,” he said. “It’s peasant food, darling — let it be messy!”

And that’s just it, isn’t it? Ratatouille, especially Mary Berry’s ratatouille, is unpretentious but deeply satisfying. It’s a dish that holds its own whether spooned into a bowl with crusty bread or served as a colourful side at Sunday lunch. The vegetables are humble, but when slow-simmered with thyme, garlic, and good olive oil, they transform into something elegant — soft, sun-kissed, almost jammy. This version, inspired by Mary Berry’s style, leans into her flair for simplicity with flair. It’s forgiving, vibrant, and quietly joyful — like the woman herself.

Whether you’re looking to use up a glut of summer veg or just craving something warm and Mediterranean on a damp British night, this ratatouille hits the spot.

Ingredients List

• 2 red onions — for sweet, caramelised depth
• 4 cloves garlic — don’t skimp here; it’s the aromatic heart
• 2 aubergines — they soak up the oil and flavour like sponges
• 3 courgettes — brings that tender, green crunch
• 3 red or yellow peppers — adds sweetness and a bit of drama
• 6 ripe tomatoes — juicy and rich; underripe ones just won’t do
• ½ bunch fresh basil (15g) — save the leaves for the end
• Olive oil
• A few sprigs of fresh thyme — the herby backbone of it all
• 1 x 400g tin of quality plum tomatoes — for extra depth and sauciness
• 1 tablespoon balsamic vinegar — lifts the whole thing with subtle acidity
• ½ lemon (zest only) — for a final bright kiss
• Sea salt and freshly ground black pepper

You could add a pinch of chilli flakes if you fancy a bit more warmth — but don’t tell Mary I said that.

How to Make It

1. Prep all your vegetables.
   Cut the onions into wedges, slice the garlic thinly, and chop aubergines, courgettes, and peppers into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves, and finely chop the stalks.
2. Sauté the veg in batches.
   In a big casserole or deep pan, heat 2 tbsp olive oil. Fry the aubergine first until golden (about 5 mins), then set aside. Repeat with courgettes and peppers. Don’t rush — golden edges matter.
3. Cook the aromatics.
   In the same pan, add a bit more oil if needed. Add red onion, garlic, thyme leaves, and basil stalks. Fry for 10–15 minutes until everything is soft, sweet, and fragrant. (This is when my kitchen starts to smell like a Provençal summer…)
4. Combine everything.
   Tip all the veg back into the pan. Add fresh and tinned tomatoes, balsamic vinegar, salt, and pepper. Stir gently — the tomatoes will break down and create the sauce.
5. Simmer.
   Cover the pan and cook on low for 30–35 minutes. Stir occasionally. You’re aiming for a thick, rich, slightly sticky stew.
6. Finish with flair.
   Take off the heat. Stir in torn basil leaves, grate in the lemon zest, and taste for seasoning.
7. Serve warm.
   Lovely with crusty bread, soft polenta, or over grilled chicken if you’re not veggie.

Side note: I once added capers by mistake (grabbed the wrong jar) — and it wasn’t half bad. A happy accident.

Common Mistakes

Why is my ratatouille mushy?
You probably overcooked the veg or didn’t sauté them first. Sautéing helps them hold their shape.

Why does mine taste bland?
It likely needs more salt — or your tomatoes weren’t ripe enough. Don’t be shy with seasoning.

Do I really need to sauté the veg in batches?
Yes. If you crowd the pan, they’ll steam instead of brown. Trust me, it’s worth the extra step.

Why is it watery?
You may have covered it too early or added veg with too much water content. Simmer uncovered if it’s looking soupy.

I forgot the basil until the next day — is it ruined?
Not at all! Stir it in before reheating — it’ll still lift the flavour.

Storage and Reheating Tips

• Fridge: Cool completely and store in an airtight container for up to 4 days.
• Freezer: Freeze in portions. It’ll keep well for up to 3 months.
• Reheating:
  • Stovetop: Gently heat in a pan until bubbling.
  • Microwave: Heat in short bursts, stirring often.
  • Oven: Warm, covered, at 150°C (300°F) for about 15–20 minutes.

The flavours deepen overnight, so it’s even better the next day.

What to Serve With It

• Crusty sourdough or a baguette — to mop up all the juices
• Creamy polenta or couscous — for a soft base that soaks it all in
• A poached egg or grilled halloumi on top — if you want to make it feel brunchy

Serve with a glass of chilled rosé and pretend you’re in Nice.

FAQ Section

Can I make this gluten-free?
Yes! It’s naturally gluten-free. Just be mindful of what you serve it with.

Can I add protein?
Sure. It pairs beautifully with grilled chicken, lamb chops, or a poached egg on top.

What if I don’t have fresh herbs?
Dried thyme works fine. Skip the basil if you must, or swap for parsley — but it won’t be quite the same.

Is this good for meal prep?
Absolutely. It keeps well and reheats beautifully. Perfect for batch cooking.

Try More Recipes:

• Mary Berry Hoisin Chicken
• Mary Berry Fish Lasagne
• Mary Berry Chicken Tikka Masala