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Le Creuset

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Ratatouille is a French Provencal vegetarian dish that was made from abundant summer vegetables found in that region. Ratatouille is so much more than a vegetable accompaniment; it is a rich vegetable sauce which is ideal for use with freshly cooked pasta, as a baked potato topping or as a component part for many other recipes. Cooking in a large casserole allows the making of multiple portions which can be frozen for later recipe use or is ideal for parties.


Makes 5 x 750g (1 lb 10oz) / 1 litre (1¾ pint) portions each serving 3 - 4


x1 Le Creuset Cast Iron 29cm Oval Casserole


  • 12 large ripe plum tomatoes  
  • 10 tablespoons olive oil   
  • 4 large aubergines, tops removed and diced 3-4cm (1¼-1½ inch) thick  
  • 6 courgettes, tops removed, halved lengthways and sliced 2cm (¾ inch) thick   
  • 3 red peppers, tops removed, deseeded and roughly diced into 3-4cm (1¼-1½ inch) pieces  
  • 3 yellow peppers tops removed, deseeded and roughly diced into 3-4cm (1¼-1½ inch) pieces  
  • 4 red onions, peeled and roughly chopped  
  • 6 cloves garlic, chopped  
  • 6 tablespoons tomato puree  
  • 3 bay leaves  
  • 2 tablespoons dried Herbs de Provence  
  • 2 teaspoons salt  
  • 2 teaspoons black pepper  
  • 4 tablespoons of freshly chopped parsley.   
  • 5 x 1 litre (1¾ pint) plastic food boxes with lids or large freezer bags and ties

Wine Recommendation:


To prepare the tomatoes

  1. Fill the casserole with 2½-3 litres of water and bring to the boil.   
  2. Score across the base of each tomato with a sharp knife.   
  3. Plunge the tomatoes into the boiling water for 20-30 seconds then remove, with a slotted spoon, and put into a bowl to cool. Empty the casserole.   
  4. Once cool peel away the tomatoes’ skin and discard, roughly chop the flesh discarding any woody parts and set to one side until required.

To make the Ratatouille

  1. Heat 3 tablespoons of olive oil in the casserole over a low to medium heat.   
  2. Fry the aubergine until slightly browned, remove with a slotted spoon and set to one side. Repeat the process with the courgettes and then the peppers but reducing the olive oil to 2 tablespoons each time.   
  3. Add the remaining olive oil to the pan and fry the onions and garlic until softened.   
  4. Add the tomatoes, tomato puree, bay leaves, dried herbs, salt and pepper. Simmer for 20 minutes stirring occasionally.   
  5. Stir in the semi-cooked vegetables and cook for a further 15 minutes over a low to medium heat. Stir frequently to prevent sticking and achieve an even distribution of heat. Add the parsley 2-3 minutes before the end of the cooking time.   
  6. Check the seasoning, add a little salt if necessary. Spoon equal portions into the freezer boxes or bags.   
  7. Put on the lids or ties and allow to cool before placing into the freezer.   

    Best used within 6 months of freezing. Once defrosted keep chilled and use within 48 hours.


    Cook’s Note


    Ratatouille makes a great base for vegetarian lasagne, vegetarian chilli or a sausage casserole.
    Or why not try adding additional flavours such as olives and chillies to create a different twist to the sauce.

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