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Ratatouille

A rustic vegetable stew from Nice, France, made with roasted vegetables like eggplant, zucchini, and tomatoes, bursting with flavor.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: French, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium Eggplant, peeled and chopped Choosing a good eggplant is crucial; look for smooth, shiny skin.
  • 2 medium Zucchini, chopped
  • 3 medium Tomatoes, diced
  • 1 Red bell pepper, chopped
  • 1 medium Yellow onion, chopped
  • 3 cloves Garlic, minced
  • 2 tablespoons Fresh basil, chopped
  • 1 teaspoon Fresh thyme
  • 1/2 teaspoon Dried oregano
  • 2 tablespoons Balsamic vinegar
  • 1/4 cup Extra virgin olive oil, plus more as needed Olive oil is key for sautéing.
  • Salt and pepper, to taste

Method
 

Preparation
  1. Peel and chop the eggplant into even, bite-sized pieces. Sprinkle generously with salt and let it sit in a colander for at least 30 minutes.
  2. After 30 minutes, pat the eggplant dry with paper towels.
  3. Wash and chop the remaining vegetables into even pieces.
  4. Preheat your oven to 400 degrees Fahrenheit.
Cooking
  1. Heat olive oil in a cast iron skillet over medium heat. Sauté the eggplant until golden and slightly softened, about a few minutes.
  2. Remove the eggplant and set aside. In the same skillet, add zucchini, bell pepper, onion, and tomatoes. Sauté until softened and colored.
  3. Push vegetables to the edges and add garlic, basil, thyme, and oregano into the center. Sauté until fragrant for about 30 seconds.
  4. Deglaze with balsamic vinegar, stirring to combine and scraping the pan.
  5. Return the eggplant to the skillet, mix thoroughly, and transfer to the oven.
  6. Roast uncovered for 20-25 minutes until vegetables are golden and caramelized.
  7. Let the dish rest for a few minutes before serving.

Notes

Ratatouille can be served warm or cold. It stores well in an airtight container in the refrigerator for up to three days and can be frozen for up to three months.