Traditional French Ratatouille Nicoise Recipe

Name: Traditional French Ratatouille Nicoise Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 people
Ingredients: 3-4 tablespoon olive oil; 1 medium eggplant; 1 medium zucchini; 1 red bell pepper; 1 orange or yellow bell pepper; 1 green bell pepper; 1 large red onion; 3-4 sprigs thyme; 2 cloves garlic; 1 tablespoon tomato paste; 3 medium tomatoes; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon sugar; 3 tablespoon chopped fresh basil or parsley

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 people
Calories
190 kcal
Course
Side Dish, Main Course
Cuisine
Mediterranean, French

Traditional French Ratatouille Nicoise Recipe

Dana Farley

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Traditional French Ratatouille dish is a delightful marriage of tomatoes, eggplant, zucchini, and bell peppers, infused with aromatic herbs and a hint of garlic.

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Ingredients

Servings

3-4 tablespoon olive oil
1 medium eggplant (cut in 2 cm cubes)
1 medium zucchini (cut in 2 cm cubes)
1 red bell pepper (cut in 2 cm dices)
1 orange or yellow bell pepper (cut in 2 cm dices)
1 green bell pepper (cut in 2 cm dices)
1 large red onion (cut in 2 cm dices)
3-4 sprigs thyme
2 cloves garlic (minced)
1 tablespoon tomato paste (optional)
3 medium tomatoes (cut in 2 cm dices)
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon sugar
3 tablespoon chopped fresh basil or parsley (to garnish)

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Instructions

Heat a large wok or pan over medium heat and add 2 tablespoon of olive oil.
Add the eggplants to the pan and cook for 5 to 6 minutes. until soft and starting to brown. Remove on a plate and set aside.
Using the same pan, add another tablespoon of olive oil and sauté the zucchini for 5 to 6 minutes until soft. Transfer on a plate along with the aubergines and set aside.
Add another tablespoon of olive oil to the same pan and sauté the peppers for 5 to 6 minutes until slightly cooked. Transfer on a plate along with the aubergines and courgettes, and set aside.
Add the remaining 1 tablespoon of olive oil to the pan and sauté the onions, garlic, and thyme together for 3-4 minutes until soft.
Stir in the tomato paste then add the chopped tomatoes, salt, pepper, and sugar, and cook for 5 minutes until the tomatoes are soft.
Add the eggplants, zucchini, and peppers into the pan, give it a good stir, and gently simmer for 20 minutes or until it has a smooth and creamy consistency.
Check the seasoning, add more salt if necessary and add chopped parsley or basil before serving.

Equipments used:

Notes

Opt for ripe, seasonal vegetables for the best flavor and texture in your Ratatouille dish. Look for vibrant colors and firm textures when selecting ingredients.
When sautéing the vegetables, consider cooking them in batches. Overcrowding the pan can lead to uneven cooking and steaming instead of proper caramelization.
Once all the ingredients are combined, let the Ratatouille simmer gently over low heat. This slow cooking process allows the flavors to develop and meld together beautifully.
Some eggplants can have a bitter taste. To avoid that, peel and cut your aubergines into the desired size and then leave them in salty water for half an hour, drain the water, and then dry thoroughly before cooking.
Opt for ripe, seasonal vegetables for the best flavor and texture in your Ratatouille dish. Look for vibrant colors and firm textures when selecting ingredients.
When sautéing the vegetables, consider cooking them in batches. Overcrowding the pan can lead to uneven cooking and steaming instead of proper caramelization.
Once all the ingredients are combined, let the Ratatouille simmer gently over low heat. This slow cooking process allows the flavors to develop and meld together beautifully.
Let the Ratatouille rest for an hour before serving to allow the flavors to settle and deepen beautifully. Don't worry about heating it up before serving, ratatouille is also great when served warm.
You can store the leftovers for up to 5 days refrigerated or for up to 3 months in the freezer.

Nutrition Information

Show Details

Calories 190kcal (10%) Carbohydrates 21g (7%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Sodium 629mg (26%) Potassium 878mg (25%) Fiber 8g (32%) Sugar 13g (26%) Vitamin A 2963IU (59%) Vitamin C 128mg (142%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 190 kcal

% Daily Value*

Calories	190kcal	10%
Carbohydrates	21g	7%
Protein	4g	8%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Sodium	629mg	26%
Potassium	878mg	19%
Fiber	8g	32%
Sugar	13g	26%
Vitamin A	2963IU	59%
Vitamin C	128mg	142%
Calcium	48mg	5%
Iron	1mg	6%