Ratatouille
Ratatouille is a traditional French dish that features a medley of simmered vegetables including eggplant, zucchini, and peppers, all enhanced by garlic and fresh basil. This vibrant vegetable stew is both nutritious and flavourful, perfect for a hearty main course or a side dish.
Cook time 70 min
Prep time 25 min
Ingredients:
1 cup vegetable broth2 red onions
2 garlic cloves
2 red peppers
2 eggplant
3 cans canned tomatoes
1/3 cup tomato puree
2 tsp sugar
4 zucchini
1 cup basil leaves
salt & pepper to taste
Ratatouille is a classic French Provençal stewed vegetable dish, perfect for showcasing the natural flavors of your favorite summer vegetables. This savory and aromatic dish combines a variety of fresh vegetables with a medley of herbs to create a delightful and nutritious meal. Ideal for vegetarians and veggie lovers alike, Ratatouille can be served as a main course or a side dish.
Instructions:
- Dice the red onions and mince the garlic cloves.
- Remove the seeds and dice the red peppers.
- Cut the eggplants into bite-sized cubes.
- Drain the canned tomatoes if necessary and roughly chop them, or leave them whole for a chunkier texture.
- Slice the zucchini into thin rounds.
- Rinse and roughly chop the basil leaves.
- In a large pot over medium heat, add a splash of vegetable broth to sauté the red onions. Cook for about 5 minutes until they become translucent.
- Add the minced garlic cloves and cook for an additional 1-2 minutes until fragrant.
- Incorporate the diced red peppers and eggplant cubes into the pot. Stir well to combine with the onions and garlic.
- Pour in the remaining vegetable broth and cook for about 10 minutes, stirring occasionally until the vegetables begin to soften.
- Add the canned tomatoes and tomato puree to the pot. Stir to combine.
- Sprinkle in the sugar to help balance the acidity of the tomatoes.
5. Season and Simmer:
- Season the mixture with salt and pepper to taste.
- Stir everything together and bring the mixture to a gentle simmer.
- Cover the pot partially with a lid and let it simmer for about 20-25 minutes, stirring occasionally until the vegetables are tender.
- In the last 10 minutes of cooking, add the sliced zucchini to the pot. Stir to incorporate.
- Once the zucchini is tender, stir in the chopped basil leaves. Adjust seasoning as needed with additional salt and pepper.
- Once all the vegetables are tender and the flavors are well combined, remove the pot from the heat.
- Serve the ratatouille hot, garnished with additional basil leaves if desired.
Ratatouille is a versatile dish that accentuates the flavors of fresh, seasonal vegetables. Whether served on its own or as an accompaniment, this hearty and nutritious recipe is sure to be a hit at any meal. Enjoy the harmonious blend of vegetables and herbs, and savor the essence of French countryside cuisine.
Ratatouille FAQ:
The total cooking time for ratatouille is about 35-40 minutes. This includes 5-7 minutes for sautéing the onions and garlic, 10 minutes for softening the peppers and eggplants, and an additional 20-25 minutes for simmering the entire dish with the other vegetables.
The vegetables in ratatouille should be tender but not mushy. They should retain some shape and texture, ensuring that each vegetable has cooked through, which usually takes about 20-25 minutes on a gentle simmer.
Leftover ratatouille can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. To reheat, warm it on the stove or in the microwave until heated through.
Yes, you can substitute other seasonal vegetables based on your preference. Common substitutes include yellow squash, carrots, or mushrooms. Just ensure to cut them similarly to the vegetables in the recipe for even cooking.
You can use canned whole, diced, or crushed tomatoes for ratatouille. If you prefer fresh tomatoes, about 3-4 cups of chopped fresh tomatoes can be used as a substitute.
Tips:
- To enhance the flavor, sauté the vegetables separately before combining them. This helps to caramelize them and bring out their natural sweetness.
- For a smoother texture, consider peeling the eggplant and zucchini before cooking.
- Allow the Ratatouille to rest for a few hours or overnight before serving. This will help the flavors meld together and intensify.
- Serve with a side of crusty bread or over a bed of couscous or rice for a more substantial meal.
- For an extra touch of freshness, garnish with additional chopped basil just before serving.
Nutrition per serving
8 ServingsCalories 100kcal
Protein 4.37g
Carbohydrates 22g
Fiber 9g
Sugar 16g
Fat 1.05g
More recipes
Garlic mushrooms with toasted baguette
Delicious garlic mushrooms served on toasted baguette slices.
16 Jan 2026Cinnamon-honey creme brulee
Indulge in this creamy cinnamon-honey crème brûlée with a caramelized top.
21 Jan 2026White chocolate cream and strawberry mille-feuille
A delightful layered dessert of puff pastry, white chocolate cream, and strawberries.
23 Nov 2025Asparagus vichyssoise with spearmint and leeks
Chilled asparagus vichyssoise with spearmint for a refreshing treat.
26 Jan 2026Potato and cauliflower gratin
A creamy potato and cauliflower gratin with mozzarella cheese.
31 Dec 2025