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
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Servings
4
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Calories
262 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
French
Ratatouille Recipe
Description
This ratatouille starts by roasting diced eggplant with olive oil and salt until tender and browned. Bell peppers are then sautéed to soften, followed separately by zucchini and yellow squash before all the vegetables are combined. Garlic and onion are cooked down until fragrant and translucent, then a chunky sauce is formed from crushed Roma and plum tomatoes, tomato paste, and seasonings including salt, black pepper, sugar, red pepper flakes, and a fresh herb mix of basil, oregano, rosemary, and thyme.
The roasted and sautéed vegetables are stirred into the tomato sauce, allowing the flavors to meld gently as the sauce simmers. The resulting dish has softened vegetables with varying textures, beneath a bright, lightly spiced tomato sauce enriched with aromatic herbs. Serving ratatouille at room temperature or warm works equally well and it can be accompanied by crusty bread or rice.
Ingredients
- 1 eggplant cut into 1/2 inch pieces, medium to large
- 5 tablespoons extra virgin olive oil , divided
- 1 teaspoon kosher salt
- 2 bell pepper cut into 1/2 inch pieces, yellow, orange or red, or combination
- 1 zucchini cut into 1/2 inch pieces, medium
- 1 yellow squash cut into 1/2 inch pieces (can use an additional zucchini instead, medium
- 4 cloves garlic , minced
- 1 yellow onion chopped, medium
- 2 pounds Roma tomato blanched, skins removed, and crushed by hand to make a chunky sauce
- plum tomato crushed to make a chunky sauce, 28 ounce can, quality
- 2 teaspoons tomato paste
- 1/4 cup basil or any combination of basil, oregano, rosemary and thyme, chopped, fresh
- 1/2 teaspoon kosher salt , plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon sugar
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat the oven to 450 F / 230 C. Place the diced eggplant in a large bowl. Add the olive oil and salt and toss to coat the pieces. Spread the eggplant out in a single layer on a large parchment-lined baking sheet. Bake for 20-25 minutes, flipping after about 15 minutes, or until the eggplant is tender and nicely browned. Set aside.
- Heat a tablespoon of olive oil in a large saute pan or Dutch oven and cook the peppers until tender, about 5 minutes. Transfer to a bowl. Heat another tablespoon of olive oil in the pan and cook the zucchini and yellow squash until tender, 3-5 minutes. Transfer to the bowl with the peppers.
- Heat a tablespoon of olive in the pan and cook the garlic for a minute or two until very fragrant. Add the onion and cook for 5-7 minutes until soft and translucent. Add the crushed tomatoes, tomato paste, salt, pepper, sugar, red pepper flakes and herbs. Bring the sauce to a simmer. Add the sautéed peppers, zucchini, squash, and eggplant to the pan and stir to combine. Simmer for 10-15 minutes until the ratatouille is nice and thickened. Add salt and pepper to taste. Serve with some good crusty bread. Serves 4 as a main dish or 6 as an appetizer or side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 920mg | 38% |
| Potassium | 1212mg | 26% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 3207IU | 64% |
| Vitamin C | 93mg | 103% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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