Easy Ratatouille Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
179 kcal
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Course
Main Course
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Cuisine
Mediterranean, French
Easy Ratatouille Recipe
Description
The Easy Ratatouille Recipe starts by sautéing diced onion and minced garlic in olive oil until golden and translucent. Diced Italian eggplant is added next and cooked until browned and softened. Successive additions of zucchini and both green and red bell peppers follow, with stirring to combine flavors. Diced Roma tomatoes, along with salt, pepper, thyme, and oregano, are stirred in before covering and cooking the mixture gently for about 30 minutes until all vegetables are tender and flavors meld. Chopped fresh parsley is sprinkled on top before serving.
The dish develops a rich, stewed vegetable character featuring tender pieces infused with garlic and herb notes. The cooking method encourages softening and blending of flavors without turning ingredients to mush, preserving some texture variety. It can be served warm or at room temperature.
Ratatouille works well as a side dish or vegetarian entrée paired with grains or bread. The selection of Italian eggplants, which are smaller and less spongy than other types, affects texture. Herbs like thyme, oregano, and parsley contribute to the characteristic flavor profile. Vegetable cutting size can be adjusted for personal preference.
Yellow squash can be used instead of or alongside zucchini for variation. Fresh parsley topping adds brightness to balance the cooked flavors.
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 4 cloves garlic minced
- 2 eggplant peeled and cubed, Italian variety
- 2 zucchini cubed
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 Roma tomato diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 cup parsley chopped, fresh
Instructions
- Heat olive oil in a pan over medium heat.
- Saute onion and garlic until translucent and golden.
- Add in the eggplant and cook for a few minutes until it's soft and brown.
- Add in zucchini and peppers. Stir well and cook for a few minutes.
- Add in tomatoes, thyme, oregano, salt and pepper. Stir well.
- Put on the lid and cook for about 30 minutes until all the vegetables are cooked completely.
- Top with chopped parsley. Serve warm or at room temperature.
Notes
- Use Italian eggplants for better texture as they are smaller and less spongy compared to other varieties.
- Yellow squash can substitute or be added to zucchini depending on preference.
- Common herbs for ratatouille include basil, thyme, and parsley; combinations can vary to taste.
- Vegetable chopping size can be adjusted according to preference, from larger chunks to smaller dices.
- Fresh parsley topping adds a fresh flavor contrast to the cooked vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 314mg | 13% |
| Potassium | 1099mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
| Vitamin A | 2309IU | 46% |
| Vitamin C | 104mg | 116% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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