Ratatouille
Ratatouille
Rated 5.0 stars by 1 users
Category
Dinner, Side Dish, Vegetarian, Vegan, Summer Recipes
Cuisine
French, Mediterranean
Servings
6
Prep Time
15 minutes
Cook Time
45 minutes
A rustic Provençal vegetable stew that celebrates summer produce, tender eggplant, zucchini, peppers, and tomatoes gently simmered in olive oil and herbs.
Ingredients
- Base Vegetables
- 2 tbsp olive oil
- 1 medium eggplant, cubed
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, diced
- Aromatics & Sauce
- 4 cloves garlic, minced
- 4 medium ripe tomatoes, diced (or 1 can diced tomatoes, drained)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and freshly ground black pepper, to taste
Directions
- Cook the eggplant
- Heat olive oil in a Dutch oven over medium heat. Sauté eggplant for 5 minutes until lightly browned. Remove and set aside.
- Cook remaining vegetables
- Add zucchini, peppers, and onion to the pot. Cook for 6–8 minutes until softened.
- Add aromatics and sauce
- Stir in garlic, cooking for 1 minute until fragrant. Return eggplant to the pot, add tomatoes, thyme, salt, and pepper.
- Simmer gently
- Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until vegetables are tender but not falling apart.
- Serve
- Taste and adjust seasoning. Serve warm or at room temperature.
Recipe Note
- Stage cooking — Cooking vegetables separately first prevents sogginess.
- Tomato choice — Ripe summer tomatoes give the best flavor, but canned works in the off-season.
- Make ahead — Ratatouille tastes even better the next day after flavors meld.
- Serving idea — Spoon over grilled bread, toss with pasta, or serve alongside roast chicken.
Serving Suggestions
As a vegetarian main with crusty bread
Chilled as a summer side salad
Over creamy polenta