Ratatouille (French Vegetable Stew)
User Reviews
5
126 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
45 mins
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Eggplant sweating
30 mins
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Servings
8
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Calories
158 kcal
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Course
Side Dish, Main Course
Ratatouille (French Vegetable Stew)
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Ratatouille is a vegetable stew featuring eggplant, tomatoes, capsicum, zucchini, and onions cooked with garlic, thyme, and black olives in olive oil. The vegetables are lightly sautéed before being combined to preserve individual textures and flavors. Herbs like basil finish the dish, which is colorful and satisfying as a side or light main.
Description
This Ratatouille recipe uses diced eggplant salted to draw moisture before cooking, along with fresh tomatoes blended into a puree base. Eggplant is first sautéed until golden yet firm inside, then combined with soft-cooked onions and garlic. Capsicums are cooked separately to maintain slight firmness and vibrant color. Zucchini and olives are folded in along with herbs such as thyme and basil.
The vegetables retain texture through careful cooking in stages, resulting in a stew that balances softness with slight bite. Olive oil enhances richness and helps meld the various fresh vegetable flavors. The use of fresh herbs and black olives adds aromatic and briny notes.
Ratatouille serves well as a warm side dish alongside meat or fish, or can be a vegetarian main when served with crusty bread or grains. It stores well and can be enjoyed cold or room temperature for versatility.
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Ingredients
Eggplant:
- 1 eggplant cut into 2cm / ¾" cubes (leave skin on) (~450g / 16oz, aka aubergine
- 1/2 tsp salt , cooking / kosher salt
Other ingredients for Ratatouille:
- 3 tomato chopped (~150g / 5oz each), Note 1 canned subs
- 6 tbsp extra virgin olive oil
- 2 brown onion , chopped 1cm / ⅖" cubes (~150g / 5oz each)
- 2 capsicum cut into 2cm / ⅘" cubes (~200g / 7oz each, 1 red, 1 yellow
- 2 zucchini diced into 1.5cm / ½" pieces (~200g / 7oz each, aka courgette
- 2 garlic finely chopped (~3 tsp, cloves
- 1 tsp thyme chopped (Note 2 for subs, fresh leaves
- 3/4 tsp salt , cooking/kosher salt
- 1/4 tsp black pepper
- 20 black olives , pitted, halved
Finishing:
- 1 tbsp basil finely chopped, plus more for garnish (Note 2 subs, fresh
- extra virgin olive oil , for drizzling
Instructions
- Sweat eggplant: Place eggplant in a colander set over a bowl. Sprinkle with salt, toss with hands. Leave for 30 minutes to sweat (no need to wipe off water that beads on surface).
- Make tomato puree: Place tomato in a blender, food processor or other appliance of choice. Blitz until smooth. (No need to do this if using passata or crushed tomato.)
Cook vegetables:
- Cook eggplant: Heat 2 tbsp oil in a large skillet over medium high heat. Add eggplant and cook for 4 to 5 minutes, stirring regularly, until it's golden on the surface but still somewhat firm and raw inside. Transfer to a large pot.
- Cook onion and garlic: In the same skillet, add another 1 tbsp olive oil. Add onion and garlic with a pinch of the salt. Cook for 3 minutes until onion is soft with a hint of golden on the edges. Add to pot holding eggplant.
- Cook capsicum: Add another 1 tbsp of olive oil and cook the capsicum with a pinch of salt for 3 minutes. It should still be firm inside. You won't get much colour on the capsicum, this is OK. Add to pot.
- Cook zucchini: Add another 1 tbsp olive oil and cook the zucchini with a pinch of salt for 3 minutes. Make sure it stays firm (ie. raw inside). Like the capsicum, it won't go golden. Add to pot.
- Add remaining ingredients to pot: Turn the stove under the pot to medium-high. Add tomato, thyme, olives, remaining salt and all the pepper, and mix. Once the mixture is hot, reduce heat to a low simmer.
- Braise: Cook for 20 - 25 minutes with the pot lid off, stirring every now and then, until all the vegetables are cooked through and the liquid has reduced. The mixture should be thick enough so you can pile it on a plate (ie. not watery), but still very moist and juicy.
- Basil and salt: Taste and add more salt if needed; vegetables can taste bland if not enough salt is added. Stir through basil then serve immediately, drizzled with extra virgin olive oil and a sprinkle of extra basil on top, if desired. Serve as a main with crusty bread, or as a side dish. See above recipe card for more ideas!
Notes
- Feel free to substitute or add other sautéable vegetables such as mushrooms, fennel, celery, or summer squash.
- Use canned crushed tomatoes or quality passata if fresh tomatoes are unavailable; choose a good brand to avoid sourness.
- Herbs like dried thyme, oregano, or mixed herbs can replace fresh thyme if needed; parsley is suitable for finishing as well.
- Salting the eggplant before cooking softens it and reduces oil absorption without affecting bitterness.
Nutrition Information
Show Details
Calories
158cal
(8%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Sodium
529mg
(22%)
Potassium
465mg
(10%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1491IU
(30%)
Vitamin C
57mg
(63%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158cal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 529mg | 22% |
| Potassium | 465mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1491IU | 30% |
| Vitamin C | 57mg | 63% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
126 reviews
Excellent
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