International Cuisine > French Cuisine > Classic French Dishes > Ratatouille Recipe

Classic Ratatouille: A Provençal Vegetable Stew

Discover the heart of Provençal cuisine with this classic Ratatouille recipe. A vibrant and flavorful vegetable stew, perfect as a main course or side dish. This recipe is a celebration of fresh, seasonal ingredients, simmered to perfection.

Prep Time
20 minutes
Cook Time
60 minutes
Servings
6-8
Ingredients
  • 1 large Eggplant
  • 2 medium Zucchini
  • 2 medium Bell Peppers (Red, Yellow, or Orange)
  • 1 large Onion
  • 3-4 cloves Garlic
  • 28 oz Canned Crushed Tomatoes
  • 1/4 cup Fresh Basil
  • 1 teaspoon Fresh Thyme
  • 1/4 cup Olive Oil
  • to taste Salt
  • to taste Black Pepper
  • 1 tablespoon Optional: Balsamic Vinegar

Prepare the Vegetables

Wash and dice the eggplant, zucchini, and bell peppers into roughly 1-inch cubes. Dice the onion and mince the garlic. Salting the eggplant draws out moisture and bitterness. Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for about 30 minutes. Rinse the eggplant and pat it dry with paper towels.

Sauté the Aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Add the Vegetables

Add the bell peppers and cook for about 5 minutes, stirring occasionally. Add the zucchini and eggplant, and cook for another 5-7 minutes, until slightly softened.

Simmer with Tomatoes and Herbs

Pour in the crushed tomatoes, add the fresh thyme, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 45-60 minutes, or until the vegetables are very tender and the flavors have melded together. Stir occasionally to prevent sticking.

Finishing Touches

Stir in the chopped fresh basil. Taste and adjust seasonings as needed. For a touch of acidity and brightness, stir in a tablespoon of balsamic vinegar (optional).

Serving Suggestions

Serve the Ratatouille hot or warm, as a main course or side dish. It's delicious on its own, or served with crusty bread, rice, or pasta. Ratatouille is even better the next day, as the flavors have had time to meld together even further.

Nutrition Facts Estimated per 100g of product

Calories: 50-70, Carbohydrates: 8-12g, Fiber: 2-3g, Protein: 1-2g, Fat: 3-5g (depending on the amount of olive oil used). These values are estimates and can vary based on specific ingredients and quantities.

Other Important Considerations for Nutrition

Ratatouille is naturally low in calories and high in fiber, making it a healthy and nutritious choice. It is also a good source of vitamins and antioxidants from the variety of vegetables used. To reduce the sodium content, use low-sodium canned tomatoes and adjust the salt accordingly. If you are following a low-fat diet, reduce the amount of olive oil used.

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FAQ

  • Can I use different vegetables?

    Yes, you can customize Ratatouille with other vegetables like mushrooms, potatoes, or different types of squash. Just adjust the cooking time accordingly.
  • Can I freeze Ratatouille?

    Yes, Ratatouille freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Why is my Ratatouille watery?

    This can happen if the vegetables release too much liquid during cooking. Make sure to cook it uncovered for the last 15-20 minutes to allow some of the excess liquid to evaporate. Salting the eggplant beforehand also helps to draw out excess moisture.