Ratatouille
Savor the vibrant flavors of this classic Ratatouille recipe! Packed with nutritious vegetables like eggplant, zucchini, and red pepper, and seasoned with garlic, red hot chili peppers, oregano, and a hint of vinegar, this hearty dish is perfect for any meal. Easy to prepare with simple ingredients, enjoy a wholesome and delicious meal in no time.
- 13 Apr 2025
- Cook time 40 min
- Prep time 10 min
- 6 Servings
- 12 Ingredients
Ratatouille is a classic French Provençal stewed vegetable dish that is both delicious and nutritious. It's a perfect medley of summer vegetables that can be served as a main dish or a side. This recipe combines the flavors of tender sautéed vegetables in an aromatic tomato sauce, creating a comforting and flavorful dish that's sure to please. Whether you're a seasoned chef or a beginner, this step-by-step guide will help you create an excellent ratatouille.
Ingredients:
Instructions:
- Dice the onion, red pepper, eggplant, and zucchinis.
- Mince the garlic.
- Slice the red hot chili peppers.
2. Heat the Olive Oil:
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion to the pot and sauté until soft and translucent, about 5 minutes.
- Then, add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the sliced red hot chili peppers and diced red pepper. Cook for about 3-4 minutes.
- Add the diced eggplant and continue to cook, stirring occasionally, until the eggplant is slightly tender, about 5-7 minutes.
- Add the diced zucchinis to the pot and continue cooking for another 5 minutes, stirring occasionally.
- Pour in the 2 cans of canned tomatoes, including their juice.
- Stir in 2 tablespoons of vinegar, 1 bay leaf, 1 teaspoon of sugar, and 2 tablespoons of dried oregano.
- Stir everything well to combine. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover, and let it simmer for about 30 minutes, stirring occasionally. This allows the flavors to meld together and the vegetables to become tender.
- Taste the ratatouille and adjust the seasoning as needed. You can add more salt, pepper, or a little extra sugar if the acidity from the tomatoes needs balancing.
- Once the vegetables are tender and the flavors well combined, remove the bay leaf.
- Serve hot as a main dish or a side, paired with crusty bread, rice, or pasta.
Tips:
- Tip 1: Chop all the vegetables into uniform-sized pieces to ensure even cooking.
- Tip 2: Sauté the vegetables in batches to avoid overcrowding the pan, which ensures that they brown nicely and retain their texture.
- Tip 3: Use high-quality canned tomatoes for the best flavor. San Marzano tomatoes are a great choice if available.
- Tip 4: Allow the ratatouille to simmer for at least 20-30 minutes so the flavors have time to meld together properly.
- Tip 5: Ratatouille often tastes even better the next day, so consider making it a day ahead for a more intense flavor.
- Tip 6: For a different presentation, layer the sliced vegetables in a baking dish and bake them for a visually stunning take on ratatouille.
Congratulations! You've made a delicious and hearty ratatouille. This delightful dish can be enjoyed on its own, or as an accompaniment to grilled meats, fish, or even a simple loaf of crusty bread. Ratatouille is an excellent way to celebrate the flavors of summer vegetables and is sure to be a hit at any meal. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 90kcal | 4% |
| Protein | |
| Protein 3.71g | 2% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 9g | 23% |
| Sugar 12g | 12% |
| Fat | |
| Fat 6g | 6% |
| Saturated 0.86g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 63ug | 7% |
| Choline 27mg | 5% |
| Vitamin B1 0.87mg | 72% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 2.30mg | 14% |
| Vitamin B6 0.52mg | 31% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 70mg | 77% |
| Vitamin E 2.31mg | 15% |
| Vitamin K 44ug | 36% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.23mg | 25% |
| Iron, Fe 3.32mg | 30% |
| Magnesium, Mg 54mg | 14% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 790mg | 23% |
| Selenium, Se 1.70ug | 3% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 0.76mg | 7% |
| Water | |
| Water 310g | - |
| * 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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