🇫🇷 Classic French Ratatouille
A tribute to Mediterranean sunshine, Ratatouille originated in Nice as a humble Provençal dish of stewed vegetables. Over time, it evolved into a French culinary classic, cherished for its rustic charm and deep, savory flavors. Slow-cooked and richly seasoned, ratatouille celebrates seasonal produce—eggplant, zucchini, tomatoes, and herbs—in perfect harmony.
🥕 Ingredients
- 2 large eggplants, diced (about 4 cups)
- 3 zucchini, diced (about 3 cups)
- 2 red bell peppers, diced
- 4 ripe tomatoes, diced (about 3 cups)
- 1 large onion, diced
- 4 garlic cloves, minced
- ¼ cup extra virgin olive oil
- 2 tbsp fresh thyme (or 2 tsp dried)
- ¼ cup fresh basil, chopped
- 2 bay leaves
- Salt and pepper, to taste
🍳 Instructions
- Salt the Eggplant (optional, for better texture):
Place diced eggplant in a colander, sprinkle with salt, and let sit for 20–30 minutes. Rinse and pat dry. This reduces bitterness and prevents sogginess. - Sauté the Vegetables Separately:
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Sauté eggplant until golden and tender, about 7–8 minutes. Remove and set aside. Repeat with zucchini and then bell peppers, adding more oil as needed. - Cook the Aromatics:
In the same pot, add remaining oil and sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 minute. - Combine & Simmer:
Return all sautéed vegetables to the pot. Add diced tomatoes, thyme, bay leaves, salt, and pepper. Stir gently. - Slow Cook:
Cover and simmer over low heat for 40–50 minutes, stirring occasionally, until all vegetables are tender and flavors are melded. Remove bay leaves. - Finish with Herbs:
Stir in chopped fresh basil just before serving. Adjust seasoning to taste.
🍽️ Servings
- Yields: 6 servings as a side, or 4 servings as a main
📊 Nutritional Info (per serving, approx.)
- Calories: 180
- Protein: 3–4g
- Carbohydrates: 18g
- Fat: 12g
- Fiber: 6–7g
- Sugar: 10g (natural from veggies)
- Sodium: ~200mg (depending on salt)
💡 Notes & Tips
- Roasted Option: For a more layered flavor, roast the vegetables in the oven separately before combining.
- Make-Ahead: Even better the next day! Ratatouille stores beautifully and tastes deeper after sitting overnight.
- Texture Tip: Avoid mushiness by cooking each vegetable briefly and separately before stewing.
- Rustic or Fancy: Serve chunky for a rustic feel, or slice veggies thin and layer beautifully for a confit byaldi (as seen in the Ratatouille movie!).
🌿 Health Benefits
- Low-Calorie, High-Fiber: Great for digestion and weight balance.
- Rich in Antioxidants: Tomatoes, eggplant, and peppers are full of vitamins A, C, and polyphenols.
- Heart-Healthy: Olive oil and vegetables support cardiovascular health.
- Plant-Based & Gluten-Free: Perfect for vegans, vegetarians, and anyone eating clean.
❓ Q&A
Q: Can I freeze ratatouille?
A: Yes! Let it cool completely, store in airtight containers, and freeze up to 3 months. Reheat gently on the stove.
Q: What can I serve it with?
A: Crusty bread, rice, couscous, polenta, pasta, or even on top of a baked potato or protein like fish or chicken.
Q: Can I make it in a slow cooker?
A: Absolutely! Sauté the onion and garlic first, then add all ingredients to a slow cooker and cook on low for 5–6 hours.
Q: Is salting the eggplant really necessary?
A: It’s optional but helps prevent bitterness and sogginess—especially for older or larger eggplants.
Q: Can I use canned tomatoes?
A: Yes! Use one 28-ounce can of whole or diced tomatoes if fresh tomatoes aren’t in season.
Would you like a printable version or a layered baked variation of this ratatouille next?