Classic Ratatouille

Name: Classic Ratatouille
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 eggplants (medium, diced); 2 zucchinis (medium, sliced); 2 red bell peppers (seeded and diced); 1 yellow onion (large, chopped); 4 cloves garlic (minced); 6 tomatoes (large, peeled and chopped); 1/4 cup olive oil; 1 tsp dried thyme; 1 tsp dried basil; 1 tsp salt; 1/2 tsp black pepper (freshly ground)

80 min 6 servings Medium

All Recipes

Classic Ratatouille

A vibrant vegetable medley from Provence, ratatouille combines seasonal produce for a delicious side or main dish.

Prep

20 min

Cook

60 min

Total

80 min

Servings

Difficulty

Medium

Ratatouille is a traditional Provençal stewed vegetable dish that celebrates the bounty of summer produce. Originating from the French region of Provence, this dish is a vibrant medley of eggplant, zucchini, bell peppers, tomatoes, and herbs, all simmered together to create a harmonious blend of flavours and textures. Ideal as a side or main dish, ratatouille is versatile and can be served warm or at room temperature. Its rustic charm and delicious taste have made it a beloved staple in many households, perfect for both casual family meals and elegant dinner parties.

Ingredients

Servings

Main Ingredients

Instructions

Prepare Vegetables

Dice the eggplants, slice the zucchinis, and chop the tomatoes. Seed and dice the bell peppers, and chop the onion. Mince the garlic.

Pro tip: Uniformly cut vegetables ensure even cooking.

Sauté Onion and Garlic

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.

Pro tip: Avoid browning the garlic to prevent bitterness.

Cook Eggplant

Add the diced eggplant to the pot and cook, stirring occasionally, for about 10 minutes until it starts to soften.

Pro tip: Eggplant can absorb a lot of oil; add more if necessary.

Add Remaining Vegetables

Stir in the bell peppers, zucchinis, and tomatoes. Season with thyme, basil, salt, and pepper. Mix well to combine.

Pro tip: Add a splash of water if the mixture appears too dry.

Simmer the Ratatouille

Cover the pot and reduce the heat to low. Simmer for 30-40 minutes, stirring occasionally, until all vegetables are tender and the flavours meld.

Pro tip: Taste and adjust seasonings if necessary.

Finish and Serve

Remove the pot from heat and let the ratatouille sit for a few minutes before serving. Serve warm or at room temperature.

Pro tip: Garnish with fresh basil or parsley for added freshness.

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Tips & Tricks

<ul><li>Use fresh, in-season vegetables for the best flavour.</li><li>Cut vegetables into uniform sizes for even cooking.</li><li>Serve ratatouille warm or at room temperature for optimal taste.</li><li>Ratatouille can be made ahead and tastes better the next day.</li></ul>

Serving Suggestions

Ratatouille is best served with crusty bread or over a bed of rice or quinoa to soak up its rich, flavourful sauce. Pair it with a light, chilled white wine such as Sauvignon Blanc or a rosé for a refreshing complement. This dish can be made ahead of time and stored in the fridge for up to three days, allowing the flavours to meld and deepen. Simply reheat gently before serving, or enjoy it cold as a refreshing summer salad.