Go Back
–+ servings
ratatouille

Ratatouille

A traditional French stew of vegetables at their peak of ripeness with fresh herbs and garlic.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course, Side Dish, Vegetarian
Cuisine French
Servings 8
Calories 101 kcal

Ingredients
  

  • 3 Tbsp extra virgin olive oil divided
  • 1 eggplant
  • 1 onion or 2 shallots
  • 2 sweet peppers, any colour choose 2 different colours for presentation
  • 1 green zucchini
  • 1 yellow summer squash
  • 3-4 cloves garlic minced or sliced
  • 3 cups chopped tomatoes
  • 2 Tbsp tomato paste optional if tomatoes are very watery
  • 1 tsp salt
  • ½ tsp pepper
  • 5-6 sprigs fresh thyme plus extra for garnish
  • 2 tsp red wine vinegar
  • 12 large basil leaves

Instructions
 

  • Cut eggplant into bite sized pieces. Scatter on paper towel and sprinkle with ½ tsp salt. Allow to sit while preparing other vegetables.
  • Cut onion into thin strips. Remove veins and seeds from peppers and chop into similar sized pieces. Slice summer squash and zucchini, removing seeds from centre if larger sized. Vary shapes of vegetables for visual interest but keep sizes similar.
  • Add 1 Tbsp olive oil to large lidded skillet. Sauté one vegetable at a time until starting to soften and caramelize. Remove to a large bowl and continue with each vegetable until all are pre cooked, ending with eggplant. Add more olive oil as needed.
  • Add garlic to pan and sauté quickly, only until softening but not darkening. Add all vegetables back into pan.
  • Remove stems and cores from tomatoes. Chop into bite sized pieces and add to pan. If using larger tomatoes with higher water content, add tomato paste. Place stems of fresh thyme in pan, cover and simmer for 15-20 minutes, stirring occasionally.
  • Taste mixture and add pepper, along with more salt to taste. If mixture is getting dry, add a few tablespoons of water. Continue to simmer for 15-20 more minutes until tomatoes have broken down and vegetables are soft. Remove thyme stems.
  • Tear basil leaves and add to pan, along with red wine vinegar. Mix well and serve warm. Garnish with extra fresh thyme if desired.

Notes

Nutrition information based on 8 servings as a side dish and includes tomato paste.

Nutrition

Calories: 101kcalCarbohydrates: 12gProtein: 2.5gFat: 5.7gSaturated Fat: 0.9gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.6gSodium: 301.6mgPotassium: 564.5mgFiber: 4.1gSugar: 6.9g
Keyword authentic ratatouille recipe, classic french ratatouille, french vegetable stew, how to make ratatouille, ratatouille, vegetarian meals, vegetarian recipes
Tried this recipe?Let us know how it was!