• 8 tablespoons olive oil
  • 2 Spanish onions, sliced
  • 2 green peppers, diced
  • 2 aubergines, diced
  • 2 baby marrows, cut in ½-inch slices
  • 4-6 ripe tomatoes, peeled, seeded and chopped
  • salt and freshly-ground black pepper
  • 1 tablespoon chopped parsley
  • 1 pinch marjoram or oregano
  • 1 pinch basil
  • 1 large clove garlic


Heat the olive oil in a large frying pan, add onion slices and sauté until they are transparent. Add the diced green pepper and aubergines and, 5 minutes later, the baby marrows and tomatoes. The vegetables should not be fried but stewed in the oil, so simmer gently in a covered pan for 30 minutes. Add salt and pepper to taste, chopped parsley, marjoram, basil and crushed garlic; then cook, uncovered, for about 10 to 15 minutes, or until ratatouille is well mixed and has the appearance of a ragoût of vegetables—which it is. Serve hot from the casserole, or cold as a delicious beginning to a summer meal.