Traditional French Ratatouille Recipe
Traditional French Ratatouille is a rustic vegetable stew originating from Provence, featuring eggplant, zucchini, bell peppers, tomatoes, and aromatics simmered together to create a flavorful, healthy dish perfect as a side or main course.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Vegetable Stew
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Vegetables
- 1 medium eggplant, cut into 1-inch cubes
- 1 medium red onion, cut into 1/2-inch pieces
- 2 red or yellow bell peppers, or a combination, cut into 1/2-inch pieces
- 2 medium zucchini, cut into 1-inch pieces
- 2 medium yellow squash, cut into 1-inch pieces
- 3 large plum tomatoes, seeded and coarsely chopped
Liquids & Seasonings
- 1 teaspoon salt, plus more for seasoning
- 1/4 cup olive oil, or as needed, divided
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 can (15-ounce) crushed tomatoes
- 1 bay leaf
- 1 heaping teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Freshly ground black pepper, to taste
- 1/4 cup thinly sliced fresh basil
Instructions
- Prepare the Eggplant: Sprinkle the cubed eggplant with 1 teaspoon of salt in a colander and let it sit for about 20 minutes to draw out excess moisture and bitterness; then rinse and pat dry.
- Sauté Aromatics and Vegetables: In a large skillet or saucepan, heat half of the olive oil over medium heat. Add the red onion and garlic, cooking until softened and fragrant, about 3-5 minutes. Add the bell peppers, zucchini, and yellow squash, sautéing for another 5-7 minutes until they start to become tender.
- Cook Eggplant Separately: In another pan, heat the remaining olive oil and sauté the prepared eggplant cubes until golden and softened, about 7-10 minutes.
- Combine Ingredients: Add the sautéed eggplant, plum tomatoes, crushed tomatoes, white wine, bay leaf, oregano, crushed red pepper flakes, and a pinch of black pepper to the larger pan with other vegetables. Stir to combine.
- Simmer the Ratatouille: Reduce the heat to low, cover the pan, and let the mixture simmer gently for 30-40 minutes, stirring occasionally to allow the flavors to meld and vegetables to soften fully.
- Final Seasoning and Garnish: Remove the bay leaf, adjust salt and pepper to taste. Stir in the fresh basil just before serving for a fresh, aromatic finish.
Notes
- Salting the eggplant helps reduce bitterness and excess moisture that can make the dish soggy.
- This ratatouille can be served hot or at room temperature and pairs well with crusty bread or as a side to grilled meats.
- For a richer taste, some variations add a splash of balsamic vinegar or fresh thyme.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
