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Ratatouille
5 from 18 votes

Ratatouille

Ratatouille is a vegetable stew featuring sauteed eggplant, zucchini, yellow squash, bell peppers, onions, and garlic, simmered with tomato paste, cherry tomatoes, white wine, and fresh herbs like thyme and basil. This combination yields a richly flavored dish with a tender, saucy texture that highlights each vegetable's character.

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 6
Calories: 390 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 1 large eggplant cubed
  • 1 cup extra virgin olive oil divided, plus more if needed
  • 2 medium zucchini 1/2-inch thick sliced rounds
  • 1 medium yellow squash 1/2-inch thick sliced rounds
  • 1 large red onion chopped
  • 1 large green bell pepper chopped
  • 1 large bell pepper chopped, yellow or red
  • 10 cloves garlic chopped
  • 1/2 teaspoon red pepper flakes crushed, hot
  • 3 ounces tomato paste
  • 1/2 cup white wine dry
  • 12 ounces cherry tomato
  • 3 tablespoons red wine vinegar
  • 2 tablespoons thyme fresh leaves
  • 1/4 packed cup basil chopped
  • 1 cup vegetable stock optional, low sodium

Instructions

    Cup of Yum
  1. Heat a large Dutch oven or heavy pot to medium heat with 1/2 cup of extra virgin olive oil. Add the eggplant and saute for 7-10 minutes or until well browned. Remove the eggplant to a platter and sprinkle with a touch of salt and set aside.
  2. Add more oil as needed along with the zucchini and yellow squash. Sear until lightly browned (about 5 minutes) then remove to the platter with the eggplant. Sprinkle the zucchini and squash with a touch of salt.
  3. Add the remaining olive oil to the pot along with the onion and peppers. Sprinkle with salt and cook until slightly soft (about 5 minutes) then add the garlic and cook for another 2 minutes or until fragrant.
  4. Add the red pepper flakes and tomato paste. Cook the paste for 5 minutes, stirring frequently. If it starts to burn, simply add a couple of ounces of water.
  5. Add the cherry tomatoes and the wine. Turn the heat to high and bring to a boil to burn off the strong alcohol smell. With a wooden spoon scrape the bottom of the pot to dislodge the brown bits into the sauce.
  6. Return the eggplant, squash, and zucchini to the pot and add the thyme and vinegar. Cook at a gentle simmer for 15 minutes. If the ratatouille becomes too dry, simply add a few ounces of vegetable stock.
  7. Taste test and season with salt and pepper to taste. Once satisfied, remove the pot from the heat, add the basil, and mix well. Serve with crusty bread. Ratatouille is best made one day in advance so that the flavors can better meld. Enjoy!

Notes

  • Ensure the eggplant is fully cooked through to avoid bitterness and tough texture.
  • Leftovers can be stored for up to 3 days and reheated gently, or enjoyed at room temperature or cold.

Nutrition Information

Calories 390kcal (20%) Carbohydrates 19.8g (7%) Protein 3.6g (7%) Fat 34.2g (53%) Saturated Fat 4.9g (25%) Sodium 417mg (17%) Potassium 802mg (17%) Fiber 6g (24%) Sugar 11.1g (22%) Calcium 43mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 390

% Daily Value*

Calories 390kcal 20%
Carbohydrates 19.8g 7%
Protein 3.6g 7%
Fat 34.2g 53%
Saturated Fat 4.9g 25%
Sodium 417mg 17%
Potassium 802mg 17%
Fiber 6g 24%
Sugar 11.1g 22%
Calcium 43mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.