Ratatouille

Ratatouille

Layers of tender eggplant, zucchini, and tomato simmer into a rustic Provençal vegetable stew.

Total 1 hr 15 min Makes 6 servings Calories 145/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This classic French vegetable dish combines eggplant, zucchini, bell peppers, and tomatoes, simmered slowly with garlic, herbs, and olive oil until silky and deeply flavored. Serve it as a rustic side or a light main course alongside crusty bread or over rice. Traditional to Provence, it's a satisfying way to use up a glut of summer vegetables.

Ingredients

  • 1 medium eggplant, cut into 3/4-inch cubes
  • 1 teaspoon salt, for salting eggplant
  • 3 tablespoons olive oil, divided
  • 1 medium zucchini, cut into 3/4-inch cubes
  • 1 medium yellow squash, cut into 3/4-inch cubes
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 4 ripe tomatoes, diced (or 1 28-ounce can diced tomatoes)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 2 tablespoons fresh basil, chopped, plus more for garnish
  • 0.5 teaspoon black pepper
  • 1 teaspoon salt, or to taste

Method

  1. Place the cubed eggplant in a colander, toss with 1 teaspoon salt, and let drain for 20 minutes to pull out bitterness and excess moisture. Pat dry with paper towels.

  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until browned and softened, about 8 minutes. Transfer to a bowl.

  3. Add the zucchini and yellow squash to the skillet and cook, stirring occasionally, until lightly browned, about 6 minutes. Transfer to the bowl with the eggplant.

  4. Add the remaining 1 tablespoon olive oil to the skillet along with the bell pepper and onion. Cook, stirring occasionally, until softened, about 5 minutes.

  5. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

  6. Stir in the tomatoes, tomato paste, thyme, oregano, and bay leaf. Return the eggplant, zucchini, and squash to the skillet and stir to combine.

  7. Reduce heat to low, cover, and simmer, stirring occasionally, until the vegetables are tender and the sauce has thickened, about 35 minutes.

  8. Remove the bay leaf and stir in the chopped basil, salt, and black pepper. Taste and adjust seasoning as needed.

  9. Spoon into bowls and garnish with additional fresh basil before serving.

Rate this recipe

★ 4.1 (1)

Ratatouille

This classic French vegetable dish combines eggplant, zucchini, bell peppers, and tomatoes, simmered slowly with garlic, herbs, and olive oil until silky and deeply flavored. Serve it as a rustic side or a light main course alongside crusty bread or over rice. Traditional to Provence, it's a satisfying way to use up a glut of summer vegetables.

1 hr 15 min 6 servings 145 cal

Ingredients

  • 1 medium eggplant, cut into 3/4-inch cubes
  • 1 teaspoon salt, for salting eggplant
  • 3 tablespoons olive oil, divided
  • 1 medium zucchini, cut into 3/4-inch cubes
  • 1 medium yellow squash, cut into 3/4-inch cubes
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 4 ripe tomatoes, diced (or 1 28-ounce can diced tomatoes)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 2 tablespoons fresh basil, chopped, plus more for garnish
  • 0.5 teaspoon black pepper
  • 1 teaspoon salt, or to taste

Method

  1. 1

    Place the cubed eggplant in a colander, toss with 1 teaspoon salt, and let drain for 20 minutes to pull out bitterness and excess moisture. Pat dry with paper towels.

  2. 2

    Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until browned and softened, about 8 minutes. Transfer to a bowl.

  3. 3

    Add the zucchini and yellow squash to the skillet and cook, stirring occasionally, until lightly browned, about 6 minutes. Transfer to the bowl with the eggplant.

  4. 4

    Add the remaining 1 tablespoon olive oil to the skillet along with the bell pepper and onion. Cook, stirring occasionally, until softened, about 5 minutes.

  5. 5

    Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

  6. 6

    Stir in the tomatoes, tomato paste, thyme, oregano, and bay leaf. Return the eggplant, zucchini, and squash to the skillet and stir to combine.

  7. 7

    Reduce heat to low, cover, and simmer, stirring occasionally, until the vegetables are tender and the sauce has thickened, about 35 minutes.

  8. 8

    Remove the bay leaf and stir in the chopped basil, salt, and black pepper. Taste and adjust seasoning as needed.

  9. 9

    Spoon into bowls and garnish with additional fresh basil before serving.