Description
This classic French ratatouille recipe is a rich and flavorful vegetable stew featuring late summer favorites like eggplant, zucchini, tomatoes, and bell peppers. Cooked slowly on the stovetop, it can be enjoyed warm or at room temperature, drizzled with olive oil and served alongside crusty bread for a comforting, hearty meal.
Ingredients
Vegetables
- 1 medium-large eggplant (1 pound), cut into ½-inch pieces
- 2 medium zucchini (1 pound), cut into ½-inch pieces
- 1 medium yellow onion, chopped
- 1 red or yellow bell pepper, stemmed, seeded, and cut into ½-inch pieces
- 1 pound tomatoes on the vine (3 to 5 tomatoes), cut into ½-inch pieces
- 3 garlic cloves, chopped
Seasonings & Oils
- Sea salt (about 1 teaspoon total, divided)
- 6 tablespoons extra-virgin olive oil, plus more as needed
- Pinch of red pepper flakes
- Pinch of cane sugar
- 1 tablespoon white wine vinegar
- 2 teaspoons chopped fresh thyme leaves
- Freshly ground black pepper, to taste
- ¼ cup thinly sliced fresh basil leaves, plus more torn basil for garnish
Instructions
- Drain the Eggplant: Place the eggplant pieces in a colander and sprinkle with ½ teaspoon of sea salt. Set the colander in the sink or over a large rimmed plate to drain for 20 minutes, allowing excess moisture and bitterness to release. After draining, blot the eggplant dry thoroughly with a clean kitchen towel or paper towels.
- Cook the Eggplant: Heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, for 10 to 15 minutes until tender and lightly browned. Once cooked, transfer the eggplant to a large bowl and set aside.
- Sauté the Zucchini: Add another tablespoon of olive oil to the skillet. Add the zucchini pieces and cook, stirring occasionally, for 3 to 5 minutes until tender but still firm. Season with ¼ teaspoon salt. Transfer the zucchini to the bowl with the cooked eggplant.
- Cook Onions and Peppers: Add one more tablespoon of olive oil to the skillet. Add the chopped onion and bell pepper and cook for about 5 minutes, stirring occasionally, until softened. Stir in the chopped garlic and ¼ teaspoon salt, then continue to cook for an additional 10 minutes or until the mixture is very tender. If the pan becomes dry, add more olive oil as needed.
- Simmer Tomatoes: Stir the remaining tablespoon of olive oil into the skillet with the peppers and onions. Add the diced tomatoes, red pepper flakes, and a pinch of cane sugar. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes break down and form a saucy base.
- Combine and Finish Cooking: Return the cooked eggplant and zucchini to the skillet. Add the white wine vinegar, fresh thyme, ¼ teaspoon salt, and freshly ground black pepper to taste. Cook the entire mixture, stirring occasionally, for another 10 to 15 minutes until the ratatouille thickens and flavors meld together.
- Stir in Basil and Serve: Remove from heat and stir in the thinly sliced fresh basil. Adjust seasoning if necessary. Garnish with additional torn basil leaves and serve warm or at room temperature with a drizzle of olive oil and crusty bread on the side.
Notes
- Salting the eggplant helps reduce bitterness and removes excess moisture, preventing sogginess during cooking.
- If the skillet dries out at any point while cooking, add a little more olive oil to keep the vegetables from sticking or burning.
- Ratatouille can be served warm, at room temperature, or even cold as leftovers the next day for enhanced flavors.
- This dish pairs wonderfully with crusty French bread or as a side to grilled meats or fish.
- For a smoother texture, ratatouille can be partially blended after cooking if preferred.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French