Description
A classic French vegetable stew featuring eggplant, zucchini, bell peppers, tomatoes, and herbs, simmered to perfection for a flavorful side dish or main course.
Ingredients
- 1 large eggplant (about 1 ¼ lbs), cut into ⅓-inch cubes
- 2 medium zucchini (about 1 lb), cut into ⅓-inch cubes
- 1 medium yellow onion, finely chopped
- 1 red, orange, or yellow bell pepper, cut into ¼-inch dice
- 6 tablespoons extra virgin olive oil, plus more for serving
- 4 cloves garlic, minced
- 7-8 Roma tomatoes (about 1.5 lbs), diced
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves, plus more for garnish
- ½ teaspoon granulated sugar
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Prepare the vegetables: Cut the eggplant and zucchini into uniform ⅓-inch cubes. Finely chop the onion and dice the bell pepper. Mince the garlic and dice the Roma tomatoes.
- Cook the eggplant: Heat 3 tablespoons of olive oil in a large nonstick pan or Dutch oven over medium heat. Add the cubed eggplant and season with ¼ teaspoon of salt. Sauté, stirring frequently, for 10-12 minutes until the eggplant is soft and begins to brown. Transfer to a plate and set aside.
- Cook the zucchini: Add another 1 tablespoon of olive oil to the same pan (no need to clean it). Add the cubed zucchini and cook, stirring often, for 3-4 minutes until tender-crisp. Season with ¼ teaspoon of salt. Transfer to the plate with the eggplant.
- Sauté aromatics: Add the remaining 2 tablespoons of olive oil to the pan. Add the chopped onion and diced bell pepper. Cook, stirring frequently, for about 5 minutes until softened. Stir in the minced garlic and continue cooking for another 3 minutes until fragrant.
- Build the sauce: Add the diced tomatoes, tomato paste, fresh thyme leaves, granulated sugar, and crushed red pepper flakes (if using) to the pan with the aromatics. Season with ¾ teaspoon of salt. Cook, stirring often, for about 5 minutes until the tomatoes start to break down and a sauce forms. Continue simmering until the tomatoes are well broken down and the sauce thickens, about 10 minutes.
- Combine and simmer: Return the cooked eggplant and zucchini to the pan with the tomato sauce. Stir gently to combine all the vegetables. Lower the heat to medium-low, cover, and let the ratatouille gently simmer for 15-20 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
- Finish and serve: Taste the ratatouille and adjust seasoning with additional salt and freshly ground black pepper if needed. Stir in fresh basil leaves if using. Serve warm, drizzled with a little extra virgin olive oil, and garnished with fresh thyme or basil. This dish is excellent on its own or as a side.
Notes
- This recipe is naturally vegan and gluten-free.
- For best flavor, use fresh, in-season vegetables.
- Ratatouille can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Adjust the heat level by omitting or increasing the crushed red pepper flakes.