Ratatouille
Discover the perfect Ratatouille recipe made with fresh ingredients like eggplant, zucchini, red peppers, and basil. Simmered in a rich vegetable broth and tomato puree, this classic French dish is bursting with flavor. Ideal for a healthy, vegan, and gluten-free meal. Easy to prepare for any occasion!
- 31 Mar 2025
- Cook time 70 min
- Prep time 25 min
- 8 Servings
- 11 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 100kcal | 5% |
| Protein | |
| Protein 4.37g | 3% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 9g | 23% |
| Sugar 16g | 15% |
| Fat | |
| Fat 1.05g | 1% |
| Saturated 0.21g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 33mg | 6% |
| Vitamin B1 0.99mg | 83% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 2.68mg | 17% |
| Vitamin B6 0.55mg | 33% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 70mg | 77% |
| Vitamin E 1.86mg | 12% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.28mg | 32% |
| Iron, Fe 1.89mg | 17% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 980mg | 29% |
| Selenium, Se 1.96ug | 4% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 0.86mg | 8% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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