Classic Ratatouille Recipe
Ratatouille is a traditional French Provencal dish made with slow-cooked vegetables in a rich tomato sauce. This vibrant dish features eggplant, zucchini, bell peppers, tomatoes, and onions, all enhanced with herbs and olive oil. Ratatouille can be served hot or cold, as a main dish, a side, or even over pasta or rice. It’s naturally vegan, gluten-free, and packed with nutrients, making it a healthy and flavorful meal.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Ratatouille:
1 eggplant, diced into 1-inch cubes
1 zucchini, sliced into ¼-inch rounds
1 yellow squash, sliced into ¼-inch rounds
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, diced
4 cloves garlic, minced
4 ripe tomatoes, chopped (or 1 can diced tomatoes)
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
½ tsp red pepper flakes (optional)
1 bay leaf
¼ cup fresh basil, chopped (for garnish)
For Serving (Optional):
Fresh crusty bread
Cooked rice or pasta
A drizzle of balsamic glaze
Instructions
Step 1: Saute the Aromatics
1. Heat 2 tbsp olive oil in a large pan over medium heat.
2. Add onion and saute for 3-4 minutes until softened.
3. Stir in garlic and cook for 30 seconds until fragrant.
Step 2: Cook the Vegetables
1. Add bell peppers and cook for 5 minutes, stirring occasionally.
2. Add eggplant and the remaining 1 tbsp olive oil. Cook for 5 more minutes until slightly softened.
3. Stir in zucchini and yellow squash, cooking for another 5 minutes.
Step 3: Simmer the Sauce
1. Pour in chopped tomatoes, then add salt, pepper, thyme, oregano, red pepper flakes, and bay leaf.
2. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
3. Remove bay leaf, taste, and adjust seasoning as needed.
Step 4: Serve & Garnish
1. Sprinkle with fresh basil before serving.
2. Enjoy warm with crusty bread, pasta, or rice.
Notes & Tips
For a richer flavor: Let the ratatouille sit for a few hours before serving. The flavors deepen over time!
Make it in the oven: Instead of cooking on the stovetop, arrange vegetables in a baking dish, drizzle with olive oil, and roast at 375°F (190°C) for 40 minutes.
Make it fancy (Tian-style Ratatouille): Slice vegetables thinly and arrange them in a spiral over the sauce before baking.
Meal prep friendly: Ratatouille tastes even better the next day! Store in an airtight container for up to 5 days.
Frequently Asked Questions
1. Can I freeze ratatouille?
Yes! Store in an airtight container for up to 3 months. Thaw and reheat before serving.
2. Can I add protein?
Yes! Serve with grilled chicken, shrimp, or chickpeas for added protein.
3. What’s the difference between traditional and oven-baked ratatouille?
Traditional ratatouille is stovetop-cooked, while oven-baked versions (like Tian ratatouille) layer and bake the vegetables.
4. Can I use canned tomatoes?
Yes! Use one 14-oz can of diced tomatoes if fresh tomatoes aren’t available.
5. Is ratatouille served hot or cold?
Both! It’s delicious warm as a main dish or cold as a salad the next day.
Nutritional Information
Calories: ~180
Protein: 4g
Carbohydrates: 25g
Fat: 9g
Saturated Fat: 1g
Fiber: 7g
Sugar: 10g
Sodium: 400mg