Description
Ratatouille is a classic French dish featuring a colorful medley of vegetables simmered in a rich tomato sauce. This dish is perfect as a side or a light vegetarian main course, offering a rustic and healthy option that’s both flavorful and satisfying.
Ingredients
Scale
- 1 large eggplant, diced
- 1 zucchini, sliced into rounds
- 1 yellow squash, sliced into rounds
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 4–5 ripe tomatoes, diced (or 1 can of diced tomatoes)
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh basil, chopped (for garnish)
Instructions
- Prepare the vegetables: Preheat your oven to 375°F (190°C). Spread the diced eggplant on a baking sheet, sprinkle with salt, and let it sit for about 15 minutes to draw out excess moisture. Pat dry with paper towels.
- Cook the vegetables: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Add the diced eggplant, bell peppers, zucchini, and yellow squash. Stir and cook for about 8-10 minutes until the vegetables begin to soften but are not fully cooked.
- Add the tomatoes and seasonings: Stir in the diced tomatoes, thyme, oregano, crushed red pepper flakes (if using), and a pinch of salt and pepper. Lower the heat to a simmer, cover, and cook for about 20-25 minutes until the vegetables are tender and the flavors meld together. Stir occasionally to prevent sticking.
- Roast in the oven (optional for extra flavor): For a more traditional ratatouille, after cooking on the stove, transfer the mixture to an oven-safe dish or leave it in the Dutch oven. Drizzle with the remaining olive oil and roast in the preheated oven for about 15 minutes to deepen the flavors.
- Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil and serve warm. It’s delicious on its own or paired with crusty bread, over pasta, or alongside grilled meat or fish.
Notes
- Be sure to pat the eggplant dry after salting to avoid excess moisture and ensure a crispy texture.
- Feel free to adjust the seasoning to your taste and add other herbs or vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Stovetop, Optional Oven Roasting
- Cuisine: French
Nutrition
- Calories: 130
- Sugar: 7 g
- Sodium: 300mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg