Ratatouille Recipe
A classic Provençal vegetable stew bursting with summer flavors. Simple ingredients, slow-cooked for maximum taste.
Ingredients
- 3 tbsp Olive Oil
- 1 large Onion chopped
- 3 cloves Garlic minced
- 1 large Eggplant cut into 1-inch cubes
- 2 medium Zucchini cut into 1-inch cubes
- 1 large Red Bell Pepper cut into 1-inch pieces
- 1 large Yellow Bell Pepper cut into 1-inch pieces
- 4 large Tomatoes peeled, seeded, and chopped OR 1 can (28 oz whole peeled tomatoes, crushed by hand)
- 1 Bay Leaf
- 2-3 sprigs Fresh Thyme or 1 tsp dried
- Salt and Pepper to taste
- Fresh Basil chopped, for garnish - optional
Instructions
- Sauté Aromatics: Heat olive oil in large pot over medium heat. Cook onion until softened (5 mins). Add garlic, cook 1 minute.
- Cook Eggplant: Add eggplant, stir to coat. Cook 10 mins, stirring occasionally.
- Add Vegetables: Add zucchini and bell peppers. Cook 5 more minutes.
- Add Tomatoes & Herbs: Stir in tomatoes, bay leaf, thyme, salt, and pepper.
- Simmer: Bring to gentle simmer, reduce heat to low. Cover partially.
- Slow Cook: Simmer 1-1.5 hours, stirring occasionally, until vegetables are tender but intact.
- Finish & Serve: Discard bay leaf/thyme stems. Stir in fresh basil. Serve warm, room temp, or cold.
Notes
- Authentic Technique: Vegetables cooked sequentially to build flavor
- Best Made Ahead: Flavors deepen overnight (stores 3-4 days refrigerated or frozen)
- Serving Suggestions: With crusty bread, over pasta/rice, or with eggs
- Tomato Tip: Canned San Marzano tomatoes recommended if fresh unavailable
- Texture Key: Vegetables should be tender but retain shape
- Herb Guidance: Fresh herbs preferred; add basil just before serving