Ratatouille is a rustic vegetable stew hailing from France, traditionally made with fresh, seasonal summer vegetables such as eggplants, tomatoes, zucchinis, and bell peppers.
The use of herbs and spices is crucial in this dish, as they elevate the natural flavors of these simple ingredients, transforming them into a delicious and hearty meal.
Traditional Ratatouille Recipe
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minutesRatatouille is a rustic vegetable stew hailing from France, traditionally made with fresh, seasonal summer vegetables such as eggplants, tomatoes, zucchinis, and bell peppers.
The use of herbs and spices is crucial in this dish, as they elevate the natural flavors of these simple ingredients, transforming them into a delicious and hearty meal.
Ingredients
2 tbsp olive oil1 red onion, chopped
4 cloves garlic, chopped1 tsp fine sea salt, divided
1 red bell pepper, chopped
2 cans (28 ounces/800 mL each) crushed tomatoes
2 tsp Herbes de Provence
3 tsp fresh thyme, divided
1⁄2 cup basil, chopped, more for garnish
1 green zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 Japanese eggplant, thinly sliced
3 Roma tomatoes, thinly sliced
1⁄4 tsp pepper Fresh basil, for garnish (optional)
Directions
- Heat olive oil in a 10-inch cast iron skillet over medium heat. Add the onion, garlic, and salt. Cook, stirring frequently, until softened, about 10 minutes.
- Add the bell pepper and cook until softened, about 7 minutes. Pour in the crushed tomatoes and season with herbes de Provence and thyme. Simmer on low heat until the sauce thickens slightly, 10 to 15 minutes. Stir in basil and remove from heat.
- Arrange the vegetable slices in a circular pattern over the tomato sauce, starting from the outer edge and working inward, alternating colors of zucchini, summer squash, eggplant, and tomato. Sprinkle with the remaining thyme, salt, and black pepper.
- Cover the skillet with foil or an oven-safe lid and bake at 375°F (190°C) for 40 minutes. Remove the cover and continue cooking until the vegetables are very tender and the ratatouille is bubbling, an additional 20 to 30 minutes. Garnish with basil leaves before serving, if desired.
Recipe Video
Notes
- Ratatouille is a classic Provençal dish, perfect for showcasing the vibrant flavors of summer vegetables. This recipe involves carefully cooking each vegetable to ensure the best texture and taste. The addition of herbs de Provence elevates the dish, making it a delicious accompaniment or a main course. For a richer flavor, consider serving it with crusty bread or as a side to grilled meats.
