I hate ratatouille which is just tomato juice with some cooked vegetables in it. When I make mine, I prefer to roast the vegetables to get more taste and colour out of them. I also don’t add all the stock and tomato juice at once, but do it in a number of steps, scraping the roast off the bottom of the pot, and letting the sauce reduce some each time.


  • 80 ml olive oil
  • 1 medium onion, finely diced
  • 1 red bell pepper, cut into 1cm dice
  • 1 yellow bell pepper, cut into 1cm dice
  • 1 green bell pepper, cut into 1cm dice
  • 1 courgette (zucchini), cut into 1cm dice
  • 1 small aubergine (eggplant), cut into 1cm dice
  • 1/2 L vegetable stock
  • 1/2 L tomato juice/sauce
  • 1 tbsp tomato paste
  • 2 tbsp green olive tapenade
  • Pepper, Salt

How to do it:

In a large saucepan, heat 2 tablespoons of the olive oil over medium heat.  Add all the vegetables and cook for a few minutes. Some people don’t let the vegetables colour, but I prefer to roast them a bit. Add tomato paste and cook for a few minutes more. Pour in the tomato juice and vegetable stock, bring to the boil and simmer for 10-15 minutes, until the sauce is rediced by half. Add the tapenade and season with salt and pepper.

Print Friendly
Serves 4
Cooking time:30 minutes