Description
Ratatouille is a classic French vegetable medley featuring a harmonious blend of eggplant, zucchini, yellow squash, bell peppers, onions, garlic, and tomatoes, all seasoned with herbs like thyme and oregano. This hearty and flavorful dish is cooked on the stovetop and optionally finished in the oven for extra depth, making it perfect as a warm side or a main vegetarian entree.
Ingredients
Scale
Vegetables
- 1 large eggplant, diced
- 1 zucchini, sliced into rounds
- 1 yellow squash, sliced into rounds
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 4–5 ripe tomatoes, diced (or 1 can of diced tomatoes)
Seasonings and Oil
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh basil, chopped (for garnish)
Instructions
- Prepare the vegetables: Dice the eggplant, slice the zucchini and yellow squash into rounds, and dice the red and yellow bell peppers. Finely chop the onion and mince the garlic cloves.
- Pre-salt the eggplant: Preheat your oven to 375°F (190°C). Spread the diced eggplant on a baking sheet and sprinkle with salt. Let it sit for about 15 minutes to draw out excess moisture, then pat dry with paper towels.
- Sauté aromatics and vegetables: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for an additional minute until fragrant. Then add the eggplant, bell peppers, zucchini, and yellow squash. Stir and cook for 8-10 minutes until the vegetables begin to soften but remain slightly firm.
- Add tomatoes and herbs: Stir in the diced tomatoes, dried thyme, oregano, crushed red pepper flakes if using, and season with salt and pepper. Reduce the heat to low, cover, and simmer for 20-25 minutes until the vegetables are tender and the flavors meld. Stir occasionally to avoid sticking.
- Oven roasting (optional): For a richer flavor, transfer the cooked vegetable mixture into an oven-safe dish or leave it in the Dutch oven if oven-safe. Drizzle with the remaining tablespoon of olive oil. Roast in the preheated oven for about 15 minutes to deepen the flavors.
- Serve: Remove from the oven and let the ratatouille cool for a few minutes. Garnish with chopped fresh basil and serve warm. Enjoy it as a standalone dish, with crusty bread, over pasta, or alongside grilled meats or fish.
Notes
- Salting the eggplant helps reduce bitterness and excess moisture for better texture.
- If fresh tomatoes are not available, canned diced tomatoes work well as a substitute.
- Oven roasting at the end is optional but adds a wonderful depth to the dish.
- Ratatouille can be served warm or at room temperature and stores well in the fridge for up to 3 days.
- To make this dish vegan and vegetarian friendly, no animal products are included.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
