Not many dishes enjoy the kind of fame that Ratatouille does — thanks, in part, to the beloved Disney film, but also because of what it represents in the world of iconic cuisine. Ratatouille is the very essence of the Mediterranean sun: a celebration of everything that grows in abundance in the South of France — olives, aubergines, courgettes, tomatoes, basil, and onions.
What makes Ratatouille truly special is that there isn’t a single official recipe. In fact, whether you’re in Avignon or in Nice, you’ll find completely different approaches to preparing it. There are so many ways to make Ratatouille that no one can rightfully claim to have the “authentic” version.
That said, having grown up in Avignon, worked in Nice, and tried Ratatouille in every restaurant that dared to put it on the menu, I feel entitled — if slightly pretentious — to call myself a Ratatouille expert. But let me explain. Ratatouille is, without question, my favorite dish in the world. I know exactly what I expect from it, and more importantly, I know how to make the most delicious version of it — at least to my taste.
As odd as it may sound, I’d choose Ratatouille over Lobster Thermidor any day (granted, I’m vegan, so maybe that’s not the best example). If it were up to me, I’d eat Ratatouille for breakfast, lunch, and dinner until the end of my days.
I love it in all forms — hot, cold, warm. I adore it when the vegetables still have a bit of bite, and I also love it when it’s a soft, comforting mush. I enjoy it served as a starter, drizzled with good olive oil, scattered with fresh basil and cracked black pepper, alongside crusty toasted bread. But I also relish it piping hot as a main-course garnish. I love it when people play with the recipe — adding unexpected spices, experimenting with new ingredients, even freezing it and turning it into the base of a savory pudding. I love it all.
I also love it when chefs I admire put their own spin on it and serve it proudly. One of my all-time favorites is Michelin-starred chef Adam Byatt, who, like us at Gauthier Soho, has defied the odds of running a successful restaurant in London — a city where restaurants typically last no more than three years — and has been thriving for nearly two decades. One of the secrets to his success (among many) is his infectious passion for food. He recently posted his take on Ratatouille on Instagram, and I was instantly captivated. His version was clean, precise, and exquisitely crafted, with beautifully uniform cuts and a refined cooking technique.
His approach is the polar opposite of mine. I prefer rougher, chunkier cuts. I believe every ingredient should be sautéed separately in olive oil to fully concentrate its flavor. Only then are they brought together in a pot and left to slowly stew in the oven.
And here’s the most important thing: a good Ratatouille should never be eaten on the day it’s cooked. It needs time — at least a night in the fridge — for the flavors to develop and deepen. Ideally, you want to eat it 48 hours after it’s made. By then, the tomatoes have fully infused the aubergines, the courgettes have soaked up the savory juices, and the whole dish takes on a slightly gelatinous texture that’s incredibly satisfying. What begins as a humble vegetable stew becomes a grand, sun-drenched medley of Mediterranean flavors.
I’ve even made a video of myself cooking it at home (above)— you’ll find my personal recipe below. I hope it inspires you to fall in love with Ratatouille the way I have.
My Ratatouille
Serves: 4–6
Cooking time: About 2 hours (including prep)
Oven temperature: 170°C
Ingredients:
2 medium aubergines (eggplants), cut into 2–3 cm chunks
2 courgettes (zucchini), sliced into thick half-moons
1 large yellow pepper, cut into bite-sized strips
4 ripe tomatoes, peeled and chopped (or use 300 ml good-quality passata)
1 large onion, finely sliced
A handful of fresh basil leaves
A few sprigs of thyme
Olive oil (generously!)
Salt & freshly ground black pepper
Instructions:
Prepare the vegetables:
Wash and chop all vegetables as described. If using fresh tomatoes, score the skin, blanch in boiling water for 30 seconds, peel, and chop roughly. Set aside.Sauté each vegetable independently:
Use a wide, heavy-bottomed pan. Heat a generous glug of olive oil over medium-high heat and sauté each vegetable one at a time, seasoning each batch lightly with salt and pepper:Aubergines: Cook until golden and soft, about 8–10 minutes. Set aside.
Courgettes: Sauté until lightly browned but still a bit firm, 5–6 minutes. Set aside.
Yellow pepper: Sauté until slightly softened, 4–5 minutes. Set aside.
Onion & garlic: Gently cook the onion in a little oil until translucent and just beginning to caramelise (about 8 minutes). Add the garlic for the last minute.
Combine & bake:
In a large ovenproof pot or Dutch oven, gently mix together all sautéed vegetables. Add the tomato on the top, pour over the reduced tomato mixture and stir gently to combine without breaking the chunks. Tear in the fresh basil and add any optional herbs.Bake gently:
Cover the pot (with a lid or foil) and place in a preheated oven at 170°C. Bake for 1 hour, gently stirring once halfway through. If you want a bit of a roasted edge, uncover for the last 15 minutes.Rest (crucial!):
Let the ratatouille cool, then refrigerate for at least 24 hours — ideally 48. Reheat gently before serving, or enjoy at room temperature or even cold.
Serving Suggestions:
With toasted sourdough and olive oil for a starter
As a warm side to a grain dish or vegan protein
On pasta, polenta, or even inside a savoury tart
Or just a bowlful, on its own, with a spoon — perfection.
