Nigella Ratatouille

I wasn’t always sold on ratatouille, to be honest. The name alone sounds like it should come with a side of pretension, and I used to lump it in with sad hotel “vegetable medleys.” But then one evening, completely knackered and with a fridge full of veg that had seen better days, I gave Nigella’s version a go. Didn’t expect much. But wow.

By the time it came out of the oven — edges bubbling, garlic thick in the air, that golden glaze of olive oil catching the light — I was totally converted. It’s warm, earthy, forgiving. Looks fancy but is shockingly low effort. Also: it’s just vegetables. Like, how does it taste this good?

The truth? It’s the layering. The herby tomato base. The smug satisfaction of slicing everything thin and lining it up like you’re winning at meal-prep Tetris. And then when you scoop it out and the sauce has soaked into every crevice… oof. Pure joy.

Why You’ll Love It

• Zero waste vibes. It uses up all those end-of-week straggler veg.
• Tastes way better than it should. It’s just tomato and courgette, right? Right??
• Looks impressive without trying. Especially if you’ve got a nice dish. But even a lasagna pan works.
• Meal-prep gold. It tastes even better the next day. And the next.
• Total comfort food, minus the guilt. Warm, soft, spoonable goodness.
• You can eat it cold from the fridge at 10pm. Ask me how I know.

Ingredients

• 4 tbsp olive oil (divided — eyeball it if you like)
• 4 garlic cloves, minced
• ½ small onion, chopped fine
• ⅓ cup shredded carrot (adds a bit of sweetness — trust me)
• 1 can (14 oz) crushed tomatoes
• 2 tsp dried basil
• ½ tsp dried parsley
• 1 small aubergine (sliced into ⅛-inch-ish rounds)
• 2 small courgettes (same deal — slice thin)
• 3 Roma tomatoes, sliced into rounds
• Salt, to taste
• Black pepper, to taste

How to Make It

Get the sauce going:

Grab a big pan, drizzle in a couple tablespoons of olive oil, and chuck in the chopped onion, garlic, and carrot. Let it soften for 5-ish minutes over medium heat. Stir a few times — don’t let the garlic burn (done that, ruined it).

Make it saucy:

Add the crushed tomatoes, basil, parsley, and a good few pinches of salt and pepper. Let it simmer away for 15 minutes. The kitchen should smell like something very promising is happening.

Slice like you mean it:

While that sauce is bubbling, slice your aubergine, courgettes, and tomatoes into thin, even rounds. If you don’t have a mandoline, just take your time. No need to stress if they’re a bit uneven — it’s rustic.

Layer it up, Tetris-style:

Spread your tomato sauce into the bottom of a baking dish (a lasagna tray works if that’s all you’ve got). Then start layering the veg upright in rows or spirals — whatever looks fun. Alternate colours. Don’t overthink it.

Add the final touch:

Drizzle (or brush, if you’re fancy) the remaining olive oil over the top. Sprinkle more salt and pepper. Maybe a bit more basil if you’re feeling herbal.

Bake ‘til soft and golden:

Cover with foil and bake at 375°F (190°C) for 30 minutes. Then uncover it and give it another 20–25 minutes until the veg are tender and just catching at the edges. If the top gets too dry, splash on a bit more oil.

Common Mistakes and How to Dodge Them

Why’s mine watery?
Been there. Could be your veg were too juicy, or the sauce wasn’t simmered long enough. Next time, reduce the sauce more and don’t crowd the veg too tight.

Eggplant bitterness, help?
Salt it first. Let the slices sit for 15 minutes, then blot. Makes a massive difference in flavour.

My slices won’t stand up.
That’s fine — lie them down slightly or stack them like fallen dominoes. It’s not the Bake Off.

Too bland?
Probably under-salted. Don’t be shy — veggies need love. A drizzle of balsamic or a grating of parmesan helps too.

Storage and Reheating

Fridge: Keeps like a champ for 4–5 days. Store in a covered container (or leave it in the baking dish with foil if you’re me).

Freezer: Totally freezable. Just cool it fully first, then portion into freezer bags or containers. Reheats well.

Reheating:

• Oven: 350°F, foil on, about 15–20 minutes.
• Microwave: 2–3 minutes on medium, stir halfway through.
• Stove: Gently in a pan with a splash of water — easy peasy.

Frequently Asked Questions

Can I add cheese?
Yes and yes. Feta, goat’s cheese, or grated parmesan just before serving. Or melted mozzarella if you’re living your best life.

What’s a good eggplant sub?
Courgette, portobello mushrooms, even slices of red pepper. Go wild.

Can I prep it in advance?
Absolutely. Make the sauce, slice the veg, even assemble it all. Just bake it fresh when you’re ready.

How do I serve this as a main?
Over couscous, with crusty bread, or with a poached egg on top. It’s surprisingly versatile.

Nutrition Facts (Per Serving):

• Calories: 104
• Fat: 5g
• Saturated Fat: 0.7g
• Cholesterol: 0mg
• Sodium: 778mg
• Carbs: 15g
• Sugar: <1g
• Fiber: 4.8g
• Protein: 2.4g

Try More Nigella Recipes:

• Nigella Vegetable Lasagna
• Nigella Fish Pie Recipe
• Nigella Leek Pasta Bake