Ratatouille
A Provencal summer-vegetable stew from France — eggplant, zucchini, pepper, and tomato browned in olive oil and simmered gently with herbs. Lovely warm or cold, alongside bread or meat.
Ingredients
- Eggplant1
- Zucchini1
- Bell pepper · red/yellow1
- Onion1
- Tomatoes · ripe3
- Garlic · minced3 cloves
- Olive oil · generous4 tbsp
- Tomato paste · optional1 tbsp
- Herbs & seasoning
- Herbes de Provence · or thyme + oregano1 tsp
- Bay leaf1
- Basil · fresh, to finish1 handful
- Salt & pepper · to taste
Steps
Cut the eggplant, zucchini, and pepper into bite-size cubes; slice the onion. Blanch the tomatoes, peel, and chop.
- ⏲ 10 min
Salt the eggplant and rest 10 minutes, then pat dry — this cuts bitterness and oil absorption.
- ⏲ 10 min
In olive oil, brown the eggplant, zucchini, and pepper separately and set aside. Don't crowd them together.
- ⏲ 5 min
In the same pan, saute the onion and garlic, then add the chopped tomato, tomato paste, herbs, and bay leaf to make a sauce.
- ⏲ 23 min
Return all the vegetables, season with salt and pepper, and simmer gently 20-25 minutes until tender and melded.
Off the heat, tear in fresh basil. Serve warm or at room temperature, with bread, rice, or meat.
Tips & Variations
Variations
- Confit byaldi (movie style): Thinly slice the vegetables, fan them in a spiral, and bake.
- Oven ratatouille: Skip the pan-frying; bake everything slowly in one dish.
- Add protein: Stir in chickpeas or white beans to make it a meal.
- Serve cold: Chilled like a salad — even better the next day.
Tips
- Brown the vegetables separately so they keep their texture and flavor; don't dump them in together.
- Salting the eggplant first means it soaks up less oil and loses its bitterness.
- Ripe tomatoes are key — a pinch of sugar if they're too tart.
- Use plenty of olive oil and simmer gently for that Provencal character.
- It deepens overnight — a great make-ahead dish.
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