Description
Ratatouille, a classic French vegetable stew, celebrates Mediterranean garden flavors with colorful layers of eggplant, zucchini, and tomatoes. Slow-cooked to perfection, this rustic dish brings warmth and rich taste that you will savor with each comforting bite.
Ingredients
Scale
Main Vegetables:
- 1 large eggplant (1.5 pounds), diced (about 9 cups)
- 1 large zucchini (1 pound), diced (about 3.5 cups)
- 2 yellow bell peppers, diced (about 2 cups)
- 1 large yellow onion, diced (about 2 cups)
- 1.5 pounds ripe tomatoes, diced (about 4 cups)
Herbs and Seasonings:
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, chopped (plus more for serving)
- 6 large fresh basil leaves, torn (plus more for serving)
- 1/2 teaspoon crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper
Oils and Sauces:
- 1/4 cup + 2 tablespoons extra-virgin olive oil
- 3 tablespoons tomato paste
Instructions
- Warm olive oil in a medium pot over medium heat until the surface becomes glossy and slightly rippling.
- Incorporate chopped onions and bell peppers, seasoning with salt. Sauté for approximately 10 minutes, stirring occasionally until vegetables become translucent and tender.
- Introduce diced eggplant with additional olive oil and salt. Continue cooking for 8 minutes, allowing the eggplant to soften and absorb the flavors.
- Add zucchini to the pot, stirring frequently and cooking for 5 minutes until it becomes slightly tender but maintains a slight crispness.
- Incorporate minced garlic, tomato paste, and red pepper flakes. Allow the ingredients to meld together, cooking for 5 minutes and releasing their aromatic qualities.
- Pour in chopped tomatoes, reduce heat to low, cover the pot, and let the mixture simmer gently for 10 minutes, allowing the flavors to develop and intensify.
- Taste the ratatouille and adjust seasoning as needed. Finish by folding in fresh parsley and basil, creating a vibrant and herbaceous garnish. Serve immediately, optionally garnishing with additional herbs for enhanced visual appeal and flavor.
Notes
- Slice vegetables uniformly for even cooking and attractive presentation.
- Use a mandoline or sharp knife to create thin, consistent vegetable slices.
- Allow vegetables to release moisture during cooking to enhance concentrated flavor and prevent sogginess.
- Experiment with fresh herbs like thyme or oregano for added depth and complexity in the traditional ratatouille recipe.
- Prep Time: 5 minutes
- Cook Time: 43 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 178
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg