Classic Ratatouille
This classic ratatouille is a celebration of fresh vegetables, simmered slowly with herbs and olive oil until tender and full of flavor. Perfectly comforting and delicious served warm with bread or rice.
Equipment
- Large Skillet or Heavy-bottomed Pot
Ingredients
Vegetables
- 1 medium eggplant diced into bite-sized cubes
- 2 medium zucchinis sliced into rounds or half-moons
- 1 red bell pepper seeded and chopped
- 1 yellow bell pepper seeded and chopped
- 4-5 ripe tomatoes or 14 oz can crushed tomatoes
- 1 large yellow onion finely chopped
- 3-4 cloves garlic minced
- 2-3 tbsp extra-virgin olive oil
Herbs & Seasoning
- fresh basil plus extra for garnish
- fresh thyme sprigs
- 1 bay leaf
- salt and pepper to taste
Instructions
- Wash and chop all vegetables. Dice eggplant, slice zucchini, chop bell peppers, and finely dice onion.
- Place chopped eggplant in a colander, sprinkle with salt, and let sit for 20 minutes. Rinse and pat dry.
- In a large skillet or heavy-bottomed pot, heat olive oil over medium heat.
- Sauté onion and garlic until translucent and fragrant.
- Add bell peppers and cook for 3–4 minutes until slightly softened.
- Add eggplant and zucchini. Stir well to combine.
- Stir in tomatoes. If using fresh, allow them to break down into a chunky sauce.
- Add basil, thyme, bay leaf, salt and pepper. Simmer on low for 25–30 minutes, stirring occasionally.
- Remove bay leaf and thyme sprigs. Taste and adjust seasoning if needed.
- Garnish with fresh basil before serving. Serve warm with bread, rice, or goat cheese.
Notes
This ratatouille is flexible use whatever fresh vegetables and herbs you have on hand. It tastes even better the next day!