Ratatouille
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
4
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Course
Main Course
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Cuisine
French
Ratatouille
Description
This ratatouille recipe follows a classic method of preparing each vegetable component individually to optimize tenderness and preserve integrity. Eggplant is salted and drained to prevent sogginess, then sautéed in olive oil until tender. Zucchini is cooked briefly to remain firm. Onion and bell pepper are gently softened with garlic until very tender, with olive oil added as needed to prevent drying.
Once all the vegetables are cooked, they are combined with fresh tomatoes chopped into pieces, along with seasoning that includes red pepper flakes for mild heat, cane sugar to balance acidity, thyme, and fresh basil leaves. The incorporation of white wine vinegar adds a pleasant tang that brightens the overall flavor profile. The result is a stew of layered vegetable flavors with a tender yet not mushy texture and aromatic herb character.
Ratatouille is typically served warm or at room temperature as a side dish or light meal. Fresh torn basil used as garnish enhances the fresh herbal notes. The recipe balances the natural sweetness of the tomato and bell pepper with the savory bite of garlic and onion, while olive oil lends richness.
Ingredients
- 1 eggplant 1 pound, cut into ½-inch pieces, medium-large
- salt sea salt
- 6 tablespoons extra-virgin olive oil plus more as needed
- 2 zucchini 1 pound, cut into ½-inch pieces, medium
- 1 yellow onion chopped, medium
- 1 bell pepper stemmed, seeded, and cut into ½-inch pieces, red or yellow
- 3 garlic chopped, cloves
- 1 pound tomato 3 to 5, cut into ½-inch pieces, on the vine
- Pinch red pepper flakes
- Pinch cane sugar
- 1 tablespoon white wine vinegar
- 2 teaspoons thyme chopped fresh leaves
- black pepper freshly ground
- ¼ cup basil leaves plus more torn basil for garnish, fresh, thinly sliced
Instructions
- Place the eggplant in a colander and sprinkle with ½ teaspoon salt. Place in the sink or over a large rimmed plate and set aside for 20 minutes to drain. Blot dry with a clean kitchen towel or paper towels.
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, for 10 to 15 minutes, or until tender. Transfer to a large bowl and set aside.
- Add another 1 tablespoon olive oil and the zucchini to the skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until the zucchini is tender but not mushy. Season with ¼ teaspoon salt and transfer to the bowl with the eggplant.
- Add another 1 tablespoon olive oil to the pan. Add the onion and pepper and cook for 5 minutes, stirring occasionally, or until softened. Stir in the garlic and ¼ teaspoon salt and cook for another 10 minutes, or until very tender. If the pan becomes dry, add more oil as needed.
- Stir the remaining 1 tablespoon olive oil into the peppers and onions. Add the tomatoes, red pepper flakes, and sugar and cook for 8 to 10 minutes, or until the tomatoes break down.
- Add the eggplant and zucchini back into the skillet along with the vinegar, thyme, ¼ teaspoon salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the ratatouille is thick. Stir in the basil and season to taste. Garnish with more basil and serve.
User Reviews
Overall Rating
4.9
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