Description
This authentic Ratatouille recipe, passed down from Nanou, is a celebration of fresh vegetables and simple flavors. Eggplant, zucchini, bell peppers, tomatoes, and herbs are slowly simmered together to create a hearty and flavorful stew that’s perfect as a side dish or a light meal.
Ingredients
Scale
- 3 tablespoons olive oil, plus more if needed
- 1 large eggplant, peeled and cut into 2-inch chunks
- 2 red or green bell peppers, seeded and cut into 1-inch chunks
- 2 medium zucchini or yellow squash, sliced and cubed
- 1 large onion, diced
- 4 Roma tomatoes, seeded and diced
- 5 cloves garlic, minced or pressed
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
Instructions
- Sauté Eggplant: Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add eggplant and sauté, stirring often, until lightly browned. Remove from pan and set aside.
- Sauté Zucchini: Add the remaining 1 tablespoon of olive oil to the pan. Sauté zucchini for 5 minutes, or until lightly browned. Remove from pan and set aside.
- Sauté Onions and Peppers: Add a touch more oil if needed, then add onions and peppers to the pan. Sauté until softened, about 5 minutes.
- Add Tomatoes and Spices: Add diced tomatoes, thyme, salt, pepper, and red pepper flakes (if using) to the pan. Stir to combine and cook for 5 minutes.
- Simmer: Return eggplant and zucchini to the pan. Partially cover, reduce heat to low, and simmer for 30-40 minutes, stirring occasionally, until vegetables are tender.
- Finish and Serve: Stir in parsley and basil 2 minutes before serving. Taste and adjust seasonings as needed. Serve immediately.
Notes
- Approximate Amounts: Like many traditional recipes, the ingredient amounts are approximate. Adjust to your preference and taste.
- Even Chopping: Cut vegetables into similar-sized pieces for even cooking.
- Batch Cooking: Cook vegetables in batches, starting with those that take longer to cook.
- Stirring: Stir occasionally to prevent sticking, but avoid lifting the lid too often, as this will slow down cooking.
- Taste Test: Always taste and adjust seasonings before serving.
- Prep Ahead: Chop vegetables and herbs in advance.
- Storage: Store leftovers in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 Serving
- Calories: 150kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
