Description
A classic French Provençal stewed vegetable dish, ratatouille combines eggplant, zucchini, bell peppers, tomatoes, and aromatic herbs for a flavorful and healthy meal. This traditional ratatouille recipe is easy to make and perfect for beginners.
Ingredients
Scale
- 1 medium eggplant, diced
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 ripe tomatoes, chopped
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent, about 5 minutes.
- Add the diced eggplant to the pot and cook for 5-7 minutes, stirring occasionally, until slightly softened.
- Stir in the sliced zucchinis and chopped bell peppers. Cook for another 7-8 minutes until the vegetables begin to soften.
- Add the chopped tomatoes, dried thyme, dried oregano, salt, and black pepper. Mix well and reduce the heat to low.
- Cover and simmer the ratatouille for 30-35 minutes, stirring occasionally, until all vegetables are tender and flavors are well combined.
- Drizzle with the remaining olive oil and garnish with fresh basil leaves before serving. Serve hot or at room temperature.
Notes
- Eggplant salting can be skipped if you are short on time; it rarely causes issues.
- Fresh herbs are great, but dried herbs are easier and work well in this ratatouille recipe.
- Embrace a softer texture; ratatouille often tastes better the next day.
- Variations like adding chickpeas can make it more filling. Avoid adding smoked paprika, as it can alter the flavor profile undesirably.
- A large pot with a lid is ideal, but a deep frying pan or casserole dish can also be used. Foil or an upside-down baking tray can substitute for a lid.
- Ratatouille can be stored in the fridge for 3-4 days and may freeze well. Reheat gently.
- Serve with crusty bread, rice, couscous, or even as a pasta sauce. Eating it cold for breakfast is also an option.
- Do not rush the stewing time; allow vegetables to become tender and flavors to meld.
- Do not skimp on olive oil to prevent a dry result.
- Stir occasionally to prevent sticking.
- Ratatouille can be made ahead; it often tastes better the next day.
- The sauciness is a matter of preference; simmer uncovered to thicken if needed.
- While eggplant is key, the dish is still good without it.
- Peeling vegetables is not necessary and can add color.
- Ratatouille pairs well with various dishes like grilled chicken or fish.
- The movie’s presentation of ratatouille is not typical; this recipe focuses on a more traditional, chunky style.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Category: Comfort Food, Dinner, Main Dishes
- Method: Stewing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 180cal
- Sugar: 0g
- Sodium: 0mg
- Fat: 9g
- Saturated Fat: 0g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg