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Ratatouille Recipe

Ratatouille

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Master Ratatouille’s rustic veg stew. Discover Provencal techniques for the perfect blend of summer vegetables. Easy recipe tech & cooking tips.

Ingredients

Scale
  • 1 large eggplant, diced into 1-inch cubes
  • 2 medium zucchinis, sliced into half-moons
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Fresh basil, for garnish

Instructions

  • Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  • Build the Base: Pour in the crushed tomatoes, then stir in the dried thyme, oregano, bay leaf, and a good pinch of salt and pepper. Let this sauce simmer gently for about 10 minutes to allow the flavors to marry.
  • Add the Vegetables: Stir in the diced eggplant, zucchini, and bell peppers. Give everything a good stir to coat the vegetables in the tomato sauce.
  • Simmer to Perfection: Reduce the heat to low, cover the pot, and let the Ratatouille simmer for 30-40 minutes, stirring occasionally. You’ll know it’s done when the vegetables are tender but not mushy.
  • Final Touches: Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf. Just before serving, tear fresh basil leaves and stir them through for a burst of freshness.

Notes

A classic French Provençal stewed vegetable dish that transforms humble, colorful vegetables into a vibrant symphony of flavor. This easy Ratatouille is healthy, vegan, and perfect for a light yet satisfying weeknight dinner.

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