Description
Ratatouille is a classic French vegetable medley featuring a harmonious blend of eggplant, zucchini, squash, bell peppers, onions, and tomatoes, seasoned with thyme, oregano, and fresh basil. This dish is simmered to perfection and then roasted to deepen the flavors, making it a comforting and versatile vegetable stew perfect for any season.
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 Oils
- 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 Eggplant: Preheat your oven to 375°F (190°C). Spread the diced eggplant on a baking sheet, sprinkle with salt, and let it sit for about 15 minutes to draw out excess moisture. Then pat the eggplant dry with paper towels.
- Sauté Vegetables: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Next, add the diced eggplant, red and yellow bell peppers, zucchini, and yellow squash. Stir and cook for about 8-10 minutes until the vegetables begin to soften but aren’t fully cooked yet.
- Add Tomatoes and Spices: Stir in the diced tomatoes, dried thyme, oregano, crushed red pepper flakes (if using), and a pinch of salt and pepper. Lower the heat to a simmer, cover the skillet or Dutch oven, and cook for about 20-25 minutes until all vegetables are tender and the flavors meld together. Stir occasionally to prevent sticking.
- Roast to Enhance Flavors: Transfer the vegetable mixture to an oven-safe dish if not already using one. Drizzle with the remaining olive oil and roast in the preheated oven for about 15 minutes. This step intensifies and deepens the dish’s flavor profile.
- Garnish and Serve: Remove the ratatouille from the oven and let it cool for a few minutes. Garnish with freshly chopped basil. Serve warm, deliciously paired with crusty bread, over pasta, or alongside grilled meats or fish.
Notes
- Salting and resting the eggplant helps to remove bitterness and excess moisture, improving texture.
- You can substitute fresh tomatoes with canned diced tomatoes when fresh ones aren’t available.
- For a spicier dish, increase crushed red pepper flakes according to taste.
- Ratatouille can be served hot, warm, or at room temperature.
- This dish is excellent for meal prep and flavors improve if reheated gently the next day.
