Description
This Ratatouille recipe is a classic French vegetable stew that’s bursting with flavor. It’s a vibrant and colorful dish that’s perfect for a main course or as a side. With a mix of eggplant, zucchini, bell peppers, tomatoes, and fragrant herbs, this dish is a celebration of summer produce.
Ingredients
Scale
Eggplant:
- 1 medium eggplant (diced)
Zucchinis:
- 2 medium zucchinis (sliced)
Bell Peppers:
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
Onion:
- 1 medium onion (diced)
Garlic:
- 4 cloves garlic (minced)
Tomatoes:
- 4 ripe tomatoes (chopped)
Others:
- 1/4 cup olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons chopped fresh basil
Instructions
- Heat Olive Oil: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the diced eggplant and cook until tender. Set aside.
- Sauté Onion and Garlic: In the same skillet, sauté onion and garlic until fragrant.
- Add Peppers and Zucchini: Stir in bell peppers, then add zucchini and cook until tender.
- Combine Ingredients: Return the eggplant to the pan. Add tomatoes, tomato paste, thyme, oregano, salt, and pepper.
- Simmer: Cover and simmer for 20–25 minutes until vegetables are soft.
- Finish: Stir in fresh basil before serving.
Notes
- Ratatouille can be served warm, at room temperature, or cold.
- It’s great on its own, over rice, pasta, or crusty bread.
- Make ahead for even better flavor the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 7g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
