Autumn Ratatouille with Homegrown Veg
This week in the kitchen, I’ve been looking for a way to use up the last of the season’s harvest — those aubergines, peppers, chillies, onions, and garlic that have been ripening nicely under cover.
One of my go-to dishes for this time of year is Ratatouille. It’s simple, comforting, and the perfect way to celebrate the final burst of summer flavours as we head into autumn.
You can serve it as a side dish, pile it onto toast, mix it with pasta, or even top it with a poached egg for a hearty lunch. It’s also great for freezing — so make a big batch while the veg is fresh.
Ingredients
- 1 large aubergine, cut into bite-sized chunks
- 2 courgettes, sliced (or use extra peppers if courgettes have finished)
- 2 sweet peppers, roughly chopped
- 1 onion, finely chopped
- 2–3 cloves of garlic, crushed
- 2 medium tomatoes or a 400g tin of chopped tomatoes
- 1 fresh chilli, finely chopped (optional but highly recommended!)
- 2 tbsp olive oil
- 1 tsp dried oregano or thyme
- Salt and pepper to taste
- A handful of fresh basil or parsley, chopped (to serve)
Method
- Prep the vegetables. Chop everything roughly to a similar size so it cooks evenly.
- Cook the onions and garlic. Heat the olive oil in a large pan over a medium heat. Add the onion and garlic and gently cook until soft and translucent.
- Add the rest of the veg. Stir in the aubergine, peppers, courgette (if using), and chilli. Cook for 5–10 minutes, stirring occasionally, until the vegetables begin to soften and take on some colour.
- Add the tomatoes and herbs. Pour in the chopped tomatoes, sprinkle over the herbs, and season well with salt and pepper.
- Simmer. Reduce the heat to low, cover, and simmer for 20–25 minutes until the vegetables are tender and the sauce has thickened.
- Serve and enjoy. Scatter over the chopped herbs and serve hot — on its own, with crusty bread, or as a side to grilled meat or fish.
Top Tips
- If you’ve got a glut of tomatoes, roast them first for a richer flavour.
- Add a spoonful of tomato purée or balsamic vinegar for depth.
- Freeze portions in tubs — it tastes even better after a few days.
- For an extra twist, stir through cooked lentils or chickpeas for a protein boost.
Final Thoughts
This ratatouille is a perfect example of what I love about homegrown food — taking whatever the garden gives you and turning it into something wholesome and delicious.
As we clear the beds and prepare for winter, this dish brings the warmth of the growing season back to the kitchen table.