Strong ingredients combine to make wonderfully rich flavours, like the piquancy from the capers and and olives in this classic aubergine recipe.

  • 30 mins
  • 1-2
  • Easy


  • 1 aubergine
  • 1 courgette
  • Olive oil, for frying
  • 1 small onion, diced
  • 400g tin of chopped tomatoes
  • ½ tablespoon balsamic vinegar
  • 1 teaspoon capers
  • ½ tablespoon black olives, pitted
  • 2 pinches of dried thyme
  • Sea salt and freshly ground black
  • Pepper


Cut the aubergine and courgette into quarters, lengthways, then cut into bite-sized chunks. Put these into a bowl and drizzle with olive oil and a little salt and pepper.

Mix well until they have an even coating.

Put a frying pan over a high heat and cook the aubergine and courgette for three to four minutes until golden brown.

You may want to cook them in batches to avoid overcrowding the pan. Remove to a plate and set aside.

Heat a glug of olive oil in the same pan over a gentle heat and sweat the onion for about five minutes until soft and translucent.

Add the tomatoes, balsamic vinegar, capers, olives and thyme and simmer gently for about five minutes.

Add the aubergine and courgette, cover and simmer gently for about 10 minutes or until soft.

Taste and adjust the seasoning; remember that the olives and capers provide salty bursts, so you might not need to add much.

Plate up half the ratatouille and serve with lovely crusty bread or as a side dish to a roast or any bits you fancy.

It also makes a cracking filling for a sandwich, hot or cold. Keep the other half for the next recipe, which you can start straightaway or allow to cool, then cover and refrigerate.

Sam’s cookbook, Too Good to Share, is out now.

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