Classic French Ratatouille 💜😋💚
🍲 A Rustic, Flavor-Packed Provençal Stew
This cozy and colorful Classic French Ratatouille is a slow-simmered vegetable medley straight from the heart of Provence. Made with eggplant, zucchini, peppers, tomatoes, and herbs, this dish is aromatic, comforting, and entirely plant-based. Serve it warm or cold, on its own or as a hearty side – it’s a celebration of simplicity and flavor.
🧾 Ingredients:
- 1 medium eggplant, diced
- 2 zucchinis, sliced into half moons
- 1 bell pepper (red or yellow), diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large tomatoes, chopped (or 1 can of diced tomatoes)
- ¼ cup olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil (or 2 tbsp fresh basil, chopped)
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
🍳 Instructions:
- Salt the eggplant:
Place diced eggplant in a colander, sprinkle with salt, and let sit for 15–20 minutes. This removes bitterness and excess moisture. Rinse and pat dry. - Sauté the veggies:
Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until soft (about 5 minutes). Add garlic and cook for 1 more minute. - Add eggplant & bell pepper:
Toss in eggplant and bell pepper. Cook, stirring occasionally, for 5–7 minutes until slightly softened. - Add zucchini & tomatoes:
Stir in zucchini and tomatoes (with their juices if canned). Add thyme, oregano, basil, salt, and pepper. Mix well. - Simmer gently:
Reduce heat to low, cover, and simmer for about 30–40 minutes, stirring occasionally, until vegetables are tender and flavors meld beautifully. - Serve:
Taste and adjust seasoning. Garnish with fresh basil and serve warm, at room temperature, or cold the next day (it’s even better then!).
👨🍳 Notes & Tips:
- 🧂 Salting eggplant helps prevent mushy texture.
- 🫙 Make ahead: Flavors deepen overnight — ratatouille tastes even better the next day!
- 🍞 Serve with crusty bread, over rice, polenta, couscous, or as a topping for baked potatoes or pasta.
- 🫒 Add black olives or capers for a Mediterranean twist.
- 🍷 Pair with a light red wine like Pinot Noir or a dry rosé.
🍽 Servings:
Serves 4–6
Perfect as a main for 4, or a side for 6.
🧠 Nutritional Info (Per Serving – Approx. for 6):
- Calories: 140
- Carbs: 13g
- Fiber: 5g
- Protein: 2g
- Fat: 10g
- Sugar: 6g
- Sodium: ~220mg
- Vegan & Gluten-Free 🌱✔️
🌿 Health Benefits:
- High in fiber – supports digestion and fullness.
- Low in calories – great for light meals or plant-based eating.
- Packed with antioxidants – eggplant (nasunin), tomatoes (lycopene), and bell peppers (vitamin C).
- Heart-healthy olive oil adds healthy fats and flavor.
❓ Q&A:
Q: Can I roast the vegetables instead of simmering?
A: Absolutely! Roast all the veggies at 400°F for 30–35 min, then combine with sautéed garlic, onions, and herbs for a caramelized twist.
Q: Is this freezer-friendly?
A: Yes! Cool completely, store in an airtight container, and freeze for up to 2 months. Thaw overnight and reheat on the stove.
Q: Can I use fresh herbs instead of dried?
A: Yes! Use 2–3x more fresh herbs than dried. Add them toward the end for maximum flavor.
Q: How can I make it a full meal?
A: Top with poached eggs, white beans, grilled halloumi, or serve with quinoa or lentils for protein.
Let me know if you’d like a printable or PDF version, or if you want a layered, movie-style “Ratatouille” version like in the film — I’ve got a fancy recipe for that too! 💫🍽