Easy French Ratatouille

Name: Easy French Ratatouille
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving
Ingredients: 2 lb ripe tomatoes; 2 onions; 3 cloves garlic; 3 tablespoon extra-virgin olive oil; ½ teaspoon salt; ¼ cup white wine; ½ teaspoon sugar; ¼ teaspoon black pepper; 1 teaspoon fresh thyme leaves; 2 tablespoon chopped fresh basil; 1 eggplant; 2 zucchinis; 2 bell peppers (red, orange, or yellow); 4 tablespoon extra virgin olive oil; ½ teaspoon salt

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4.8

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Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6
Calories
239 kcal
Course
Side Dish, Main Course
Cuisine
French

Easy French Ratatouille

Carmen Warren

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This Easy French Ratatouille is a rich and delicious vegetarian dish full of flavors and is perfect for serving as a main or a side. Making ratatouille is not as difficult as it may seem. This classic French dish is easy to make and is a great way to use up some of those summer vegetables.

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Ingredients

Servings

For the sauce

2 lb ripe tomatoes (see note 1)
2 onions (see note 2)
3 cloves garlic
3 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ cup white wine (see note 3)
½ teaspoon sugar
¼ teaspoon black pepper
1 teaspoon fresh thyme leaves (see note 4)
2 tablespoon chopped fresh basil (see note 5)

For the vegetables

1 eggplant (see note 6)
2 zucchinis (see note 8)
2 bell peppers (red, orange, or yellow) (see note 7)
4 tablespoon extra virgin olive oil divided
½ teaspoon salt divided (cooking/kosher)

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Instructions

Preheat your oven to 425ºF/220ºC.

While the oven is heating up, start the sauce.

Remove the tomatoes' core, then place them in a food processor or blender and puree to a thick foamy puree. (see note 9 if you don't have a blender/processor)2 lb / 900 g ripe tomatoes
Peel and chop the onions into large chunks (½-¾ inch square)2 onions
Peel and thinly slice the garlic cloves.3 cloves garlic
Heat the extra virgin olive oil in a large pan over medium heat. Add the chopped onion and the salt. Cook for 4-5 minutes until the onion is soft with a hint of golden on the edges.3 tbsp extra-virgin olive oil2 onions½ tsp salt
Add the sliced garlic and stir for 30 seconds. Then pour in the wine. Stir well to remove any browned bits stuck to the bottom of the pan and cook for a minute.3 cloves garlic¼ cup / 60 ml white wine
Add the pureed tomatoes, thyme, black pepper, and sugar. Reduce the heat to medium-low, and simmer gently.1 tsp fresh thyme leaves¼ tsp black pepper½ tsp sugar

Prepare the veg

Cut the eggplant and zucchinis into ½ inch chunks and cut the bell peppers ¾ inch squares.1 eggplant2 zucchinis2 bell peppers (red, orange, or yellow)
Toss the diced eggplant with 2 tablespoons of extra virgin olive oil and ¼ teaspoon of salt, then arrange on a large, rimmed baking sheet in a single layer.
Toss the bell pepper and zucchini with 2 tablespoons of olive oil and ½ teaspoon salt and arrange on a large, rimmed baking tray in a single layer.
Place the baking sheets in the oven with the zucchini and bell pepper tray on the top shelf and the eggplant on the middle shelf.
Cook for 15 minutes. After 15 minutes, remove the baking trays and stir the vegetables making sure they stay in a single layer.
Return the veg to the oven and cook for 10 minutes.
Remove from the oven and transfer the vegetables into the tomato sauce.
Simmer the sauce for 5-6 minutes. Then stir in the fresh basil and check the seasoning.2 tbsp chopped fresh basil

Notes

Use the best ripest tomatoes you can. If fresh tomatoes aren't available, you can use a 28oz can of crushed tomatoes instead if you need to.
You can use any onion you have to hand. White, brown, or red onions will all work.
If you don't consume alcohol or don't have wine to hand, then you can replace it with water.
If you are using dried thyme, then only use ½ teaspoon.
Fresh basil is perfect for this sauce, you can use dried if you don't have it, but it will give a different taste. Use just ½ teaspoon.
You want a firm, medium-sized eggplant, roughly 1lb/450g
Use large bell peppers. You can mix and match the colors to suit what you have. Avoid green as they aren't sweet enough and can affect the final dish.
Use firm zucchinis, weighing around 8oz/220g each.
If you don't have a food processor or blender, you can grate the tomatoes on a large hole box grater. Chop any bits of flesh or skin that are too small to grate.

Nutrition Information

Show Details

Calories 239kcal (12%) Carbohydrates 19g (6%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Sodium 406mg (17%) Potassium 859mg (25%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 2702IU (54%) Vitamin C 89mg (99%) Calcium 51mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 239 kcal

% Daily Value*

Calories	239kcal	12%
Carbohydrates	19g	6%
Protein	4g	8%
Fat	17g	26%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Sodium	406mg	17%
Potassium	859mg	18%
Fiber	6g	24%
Sugar	12g	24%
Vitamin A	2702IU	54%
Vitamin C	89mg	99%
Calcium	51mg	5%
Iron	1mg	6%