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Ratatouille (French Vegetable Stew)
Recipe video above. Ratatouille is a French vegetable stew that at first glance seems like a humble dish – because it is. Made well though, it's a summery stunner bursting with the sunny tastes of the Mediterranean! The key to flavour-packed ratatouille is to sauté each vegetable separately before braising everything together. Ratatouille can comfortably star as a vegetarian main, otherwise it makes a perfect vegetable side.Makes side for 6 to 8 people, main meal for 4 people.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●colander
- ●blender
- ●food processor
- ●skillet
- ●pot
- ●stove
📝 Preparation Steps
1
Sweat eggplant: Place eggplant in a colander set over a bowl. Sprinkle with salt, toss with hands. Leave for ⏱️ 30 minutes to sweat (no need to wipe off water that beads on surface).
eggplant (aubergine) (, cut into 2cm / ¾" cubes (leave skin on) (~450g / 16oz))1
2
Make tomato puree: Place tomato in a blender, food processor or other appliance of choice. Blitz until smooth. (No need to do this if using passata or crushed tomato.)
3
Cook vegetables:
4
Cook eggplant: Heat 2 tbsp oil in a large skillet over medium high heat. Add eggplant and cook for 4 to ⏱️ 5 minutes, stirring regularly, until it's golden on the surface but still somewhat firm and raw inside. Transfer to a large pot.
eggplant (aubergine) (, cut into 2cm / ¾" cubes (leave skin on) (~450g / 16oz))1
5
Cook onion and garlic: In the same skillet, add another 1 tbsp olive oil. Add onion and garlic with a pinch of the salt. Cook for ⏱️ 3 minutes until onion is soft with a hint of golden on the edges. Add to pot holding eggplant.
eggplant (aubergine) (, cut into 2cm / ¾" cubes (leave skin on) (~450g / 16oz))1
6
Cook capsicum: Add another 1 tbsp of olive oil and cook the capsicum with a pinch of salt for ⏱️ 3 minutes. It should still be firm inside. You won't get much colour on the capsicum, this is OK. Add to pot.
capsicum (1 red, 1 yellow), ( cut into 2cm / ⅘" cubes (~200g / 7oz each))2
7
Cook zucchini: Add another 1 tbsp olive oil and cook the zucchini with a pinch of salt for ⏱️ 3 minutes. Make sure it stays firm (ie. raw inside). Like the capsicum, it won't go golden. Add to pot.
capsicum (1 red, 1 yellow), ( cut into 2cm / ⅘" cubes (~200g / 7oz each))2
8
Add remaining ingredients to pot: Turn the stove under the pot to medium-high. Add tomato, thyme, olives, remaining salt and all the pepper, and mix. Once the mixture is hot, reduce heat to a low simmer.
9
Braise: Cook for ⏱️ 20 - 25 minutes with the pot lid off, stirring every now and then, until all the vegetables are cooked through and the liquid has reduced. The mixture should be thick enough so you can pile it on a plate (ie. not watery), but still very moist and juicy.
10
Basil and salt: Taste and add more salt if needed; vegetables can taste bland if not enough salt is added. Stir through basil then serve immediately, drizzled with extra virgin olive oil and a sprinkle of extra basil on top, if desired. Serve as a main with crusty bread, or as a side dish. See above recipe card for more ideas!
fresh basil (, finely chopped, plus more for garnish (Note 2 subs))1 tbspextra virgin olive oil6 tbspExtra virgin olive oil (, for drizzling)
Nutrition Facts
calories
158 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
4 g
sugar Content
7 g
sodium Content
529 mg
protein Content
2 g
carbohydrate Content
11 g
saturated Fat Content
2 g
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