Ratatouille is a vegetable stew originating from Provence. The word comes from the Occitan “ratathola” (source: wikipedia). There are 2 ways of cooking ratatouille: either stew all the vegetables together or cook them separately and then combine them for a last simmer and serve. We are going to use the first method, which is simpler and faster, true to the Thermomix tradition of “Fast and Easy”! As you can see,  the vegetables still hold their shape even though they were cooked for 30 minutes in the Thermomix. This is testament to the extreme gentleness of the blades in reverse mode and the speed spoon.

Source: Fast and Easy cooking


120g onion, peeled and quartered
1 shallot, peeled and halved
1 clove garlic, peeled
20g olive oil (I used extra virgin)
200g courgettes
300g aubergines
300g ripes tomatoes
100g red peppers
20g basil leaves, torn
20g parsley, chopped
2 sprigs of thyme
Salt and pepper to taste


  1. Chop the onion, shallot and garlic 7 seconds/speed 5.
  2. Scrape down the sides of the TM bowl with the spatula.
  3. Add oil. Sauté 5 min/100C/speed spoon/reverese blade direction. During this time, cut the courgettes into 1cm thick slices and the other vegetables into large pieces.
  4. Add the vegetables to the TM bowl with the sprigs of thyme, season and cook 30 min/100C/speed spoon/reverse blade direction.
  5. Turn into a serving dish, discard the thyme branches and add the chopped herbs.
  6. You can serve as a side dish or as a main course with rice or bread.

10 Responses to Ratatouille

  1. Fabulous, Nora! And look at the colours that are retained by Thermomix, even after 30 minutes cooking. I love the reverse blade function which as you rightly point out, makes it possible to make a lovely, fresh, tasty, Fast and Easy ratatouille in our best friend in the kitchen! Merci beaucoup !

  2. Lovely looking ratatouille. It beats the mush one usually gets served out and about in Dublin. Excellent.

    • French Foodie

      Thanks Conor, and the best part is that it took me no time at all to prepare so I was able to cook some mighty nice grilled sirloin steaks at the same time!

  3. Ma pépette m’en a réclamé une semaine alors y a plus ka ! Bon week-end, bises !

  4. Ca y est c’est l’été à Dublin? sûrement en tout cas grâce à la ratatouille….Bises

  5. Before I got the ThermomixI was exhausted whenever cooking my favorite recipes. I had to use various kitchen equipment to get the taste that I wanted out of my ingredients. Now cooking seems like a breeze and its as delicious. I’m not saying that once you get it you can automatically cook a feast but the functions that it has is REALLY helpful.

  6. When you refer to shallot do you mean the french onion or the spring onion?

    • French Foodie

      Hi Mummypea, shallots are small elongated onions that are pink in colour inside, a bit like red onion. Their shape is not exactly like onions but they are close in taste (although shallots are slightly sweeter and less pungent than onions). If you can’t find it, go for a small red onion instead.

  7. Thank you for this lovely recipe! I added a can of kidney beans at the end for protein as we had this as a main meal. Delicious!!,

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