Alice Rose Ratatouille has a reputation for being a watery, slightly mushy mix of vegetables, and that reputation is earned whenever everything is simply tipped into one pot together and left to stew.
The vegetables release different amounts of water and cook at different speeds, which means cooking them all together gives you a soggy, uneven result where some pieces are overcooked while others are still firm.
This recipe cooks each vegetable separately first, letting each one develop its own flavour and colour, before bringing them together in a rich tomato base. It takes a little more effort, but the difference in the finished dish is considerable.
Why Cooking Each Vegetable Separately Makes Such a Difference
Courgette, aubergine and peppers all contain different amounts of water and cook at different rates, so cooking them together in one pot means at least one of them will always be overcooked by the time the others are done.
Cooking each vegetable on its own in a hot pan, until lightly browned and just tender, develops proper caramelised flavour that a single-pot stew never achieves.
Combining them only at the end, in a tomato sauce that’s been reduced and seasoned properly beforehand, means the vegetables keep their individual texture and shape rather than breaking down into a uniform mush.
A short simmer together is then all that’s needed to bring the flavours together.
Ingredients for Gordon Ramsay Ratatouille
- 4 tbsp olive oil, divided
- 1 large aubergine, cut into 2cm cubes
- 2 courgettes, cut into 2cm cubes
- 2 red peppers, deseeded and cut into 2cm pieces
- 1 large onion, diced
- 4 garlic cloves, finely chopped
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- Handful of fresh basil, torn
How to Make Gordon Ramsay Ratatouille — Step by Step
Step 1 — Brown the Aubergine
Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the aubergine and cook for 8–10 minutes, turning occasionally, until golden and tender. Remove to a plate.
Step 2 — Brown the Courgette
Add another tbsp of oil to the same pan. Cook the courgette for 5–6 minutes until lightly golden but still holding its shape. Remove to the plate.
Step 3 — Brown the Peppers
Add another tbsp of oil. Cook the peppers for 6–8 minutes until softened and lightly charred. Remove to the plate.
Step 4 — Build the Sauce
Add the remaining oil and the onion to the pan. Cook for 8 minutes until soft. Add the garlic and cook for 1 minute.
Step 5 — Add the Tomatoes
Stir in the chopped tomatoes, tomato purée, thyme and bay leaf. Season with salt and pepper. Simmer for 10 minutes until slightly reduced.
Step 6 — Combine
Return all the vegetables to the pan and stir gently to coat in the sauce.
Step 7 — Simmer Gently
Cover and cook on low heat for 15–20 minutes, stirring occasionally, until the flavours have combined and the vegetables are tender.
Step 8 — Finish
Remove the thyme stalks and bay leaf. Stir through the torn basil and adjust the seasoning.
My Top Tips for the Best Gordon Ramsay Ratatouille
Cook each vegetable separately before combining them, as this develops proper colour and flavour and stops anything turning to mush.
Don’t crowd the pan when browning the vegetables, since overcrowding causes them to steam rather than brown, which defeats the point of cooking them separately.
Reduce the tomato sauce properly before adding the vegetables back in, as a watery base will make the whole dish loose and thin.
Let the ratatouille rest for at least 10 minutes before serving, or ideally make it a day ahead, as the flavour improves considerably with time.
Add the fresh basil right at the end, as its flavour fades quickly if it’s cooked for too long.
Serving Suggestions
Serve warm as a side with roast chicken, lamb or grilled fish, or at room temperature as part of a summer spread. It also works well on its own with crusty bread, or spooned over polenta or couscous.
How to Store Gordon Ramsay Ratatouille
In the fridge: Store in an airtight container in the fridge for up to 4 days. It often tastes even better the next day, once the flavours have had time to settle.
In the freezer: Freezes well for up to 3 months. Defrost fully in the fridge and reheat gently, though the vegetables will be slightly softer than when freshly made.
Gordon Ramsay Ratatouille Recipe
Ingredients
Method
- Brown aubergine in oil 8–10 minutes. Remove.
- Brown courgette 5–6 minutes. Remove.
- Brown peppers 6–8 minutes. Remove.
- Cook onion 8 minutes, add garlic 1 minute.
- Add tomatoes, purée, thyme and bay leaf, simmer 10 minutes.
- Return vegetables to the pan, stir.
- Cover, cook gently 15–20 minutes.
- Remove thyme and bay leaf, stir through basil.
Notes
Frequently Asked Questions About Gordon Ramsay Ratatouille
Why is my ratatouille watery?
This usually comes from cooking all the vegetables together in one pot, or from not reducing the tomato sauce enough. Cook the vegetables separately and simmer the sauce until properly thickened.
Can I make ratatouille ahead of time?
Yes — it’s actually better made a day ahead, as the flavours continue to develop and meld together overnight in the fridge.
Is ratatouille served hot or cold?
Either — it’s traditionally good both warm and at room temperature, and many people prefer it cold or at room temperature the next day.
Can I add other vegetables to this dish?
Yes — a little diced fennel or a few ripe fresh tomatoes in place of tinned work well, though the classic combination of aubergine, courgette and pepper is worth trying first.
