Ratatouille with Olives

Ratatouille aux olives

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

This version of ratatouille is from the Hérault. It has no courgettes, replacing them with celery. This changes the character, making it fresh and crunchy instead of mushy. By also adding black olives, it has a strength of flavour it sometimes lacks. If you skip the salting of the aubergines, which some cooks do, it adds a peppery bite.


  • 2 aubergines
  • 2 onions, chopped
  • 3 cloves garlic, chopped


Cut the aubergines in quarters lengthwise and then into chunks. Salt them as described for chichoumeye. Soften the onions, garlic and peppers in 2 tablespoons of the olive oil over a gentle heat for 5–10 minutes, then add the celery and cook 5 minutes more. Add the tomatoes, olives and herbs,