Description
This classic Ratatouille recipe is a flavorful one-pot vegetable stew featuring eggplant, zucchini, bell peppers, tomatoes, and aromatic herbs, slowly simmered to perfection. It’s a versatile dish that can be enjoyed warm, at room temperature, or cold, and makes a delightful vegetarian main or side.
Ingredients
Vegetables
- 1 pound eggplant, peeled (or striped) and cut into 1-inch pieces
- 1 yellow onion, finely chopped
- 2 bell peppers (mix of red, green, or yellow), sliced into 1-inch pieces
- 6 garlic cloves, minced
- 2 pounds tomatoes, chopped
- 2 zucchini, sliced into 1/2-inch half moons
Liquids & Seasonings
- Kosher salt, to taste
- Extra virgin olive oil (about 2 tablespoons for cooking plus extra for drizzling)
- 1/2 cup red wine
- 2 sprigs fresh thyme
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon dried rosemary
- 1 tablespoon sherry vinegar
- 3 tablespoons chopped fresh basil
Instructions
- Salt the eggplant: Place the cut eggplant in a large colander and sprinkle with kosher salt. Let it sit for 20 minutes to sweat out any bitterness. Afterward, pat dry with paper towels to remove moisture and excess salt.
- Cook the onion and peppers: Heat 2 tablespoons of olive oil in a large heavy pot or Dutch oven over medium heat. When the oil shimmers, add the finely chopped onions and cook, stirring regularly, until translucent, about 5 minutes. Add the sliced bell peppers and cook for another 4 minutes until softened, stirring frequently.
- Add the remaining vegetables and seasonings: Stir in the minced garlic, chopped tomatoes with their juice, zucchini, and the prepared eggplant. Pour in the red wine and add the fresh thyme sprigs. Season with black pepper, sweet paprika, dried rosemary, and kosher salt to taste. Mix well.
- Bring to a boil and simmer: Increase heat to medium-high and bring the mixture to a boil, stirring once or twice, cooking for 5 minutes. Reduce heat to low, cover the pot, and let the stew simmer gently for about 20 minutes to allow flavors to meld and vegetables to soften.
- Season and finish: Remove the pot from heat. Taste and adjust salt if needed. Stir in the sherry vinegar and add a generous drizzle of olive oil. Sprinkle with chopped fresh basil.
- Rest and serve: For best flavor, cover the ratatouille and let it rest in the warm pot for about 1 hour before serving. Serve ladled into bowls, optionally topped with a sunny side up egg and crusty bread for dipping. The dish can be enjoyed warm, at room temperature, or cold.
Notes
- Salting the eggplant helps remove bitterness and excess moisture, which improves texture and flavor.
- Letting the ratatouille rest allows the flavors to meld and intensify.
- Optional toppings such as a sunny side up egg or crusty bread enhance the dish but are not required.
- This dish reheats well and can be served cold or at room temperature, making it versatile for different meals and seasons.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
