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ratatouille stew in a bowl with rice
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5 from 1 vote

Ratatouille

Learn how to make ratatouille (rat-tuh-TOO-ee) with this easy recipe of fresh vegetables cooked on the stove. Ratatouille is a French dish anyone can enjoy!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: French
Keyword: easy ratatouille, how to make ratatouille, ratatouille, ratatouille food, ratatouille recipe, what is ratatouille
Servings: 4 servings
Calories: 208kcal
Author: Nikki Gladd

Ingredients

  • 1 medium eggplant
  • 3 tablespoons olive oil
  • 1 yellow (or sweet) onion
  • 1 bell pepper (any color)
  • 6 cloves garlic , minced
  • 2 medium zucchini
  • 2 lb vine-ripened tomatoes (about 6 tomatoes)
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • Fresh basil (for garnish)

Instructions

  • Roughly chop eggplant and zucchini. Set aside in two separates bowls and sprinkle evenly with salt. Let set while chopping the rest of ingredients, at least 10 minutes.
  • Remove woody stems from tomatoes and chop to a fine dice. Set aside in third bowl, including juices.
  • Roughly chop pepper and onion, set aside.
  • Heat 1 tablespoon oil in large deep skillet over medium heat. Fry the eggplant for 7 minutes. Add the zucchini and continue to cook an additional 4 minutes. Season with salt and pepper. Remove from the pan and set aside.
  • Do not clean pan. Heat another 1 tablespoon of oil over medium heat. Cook onions and peppers with the thyme, dried basil and oregano for 10 minutes, stirring frequently, until softened. Add garlic and cook an additional 30 seconds.
  • Return eggplant and zucchini to pan. Stir in the tomatoes, 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper and 1 tablespoon olive oil. Cook over medium low heat to maintain a simmer for 20 minutes, until thickened.
  • Serve over rice, noodles, pasta, potatoes or in a bowl with crusty bread.

Notes

  • It is important to follow the steps in order to allow time for the eggplant and zucchini to set in the salt.
  • Stew: Serve ratatouille alone in a bowl as a stew with a spoon. Or, top it over rice, noodles, or cooked eggs!
  • Meat: Ratatouille is traditionally meatless, but feel free to add chicken, steak strips, pork, sausage, fish, etc. Almost any type of meat goes well with ratatouille.
  • Mix-ins: Try mixing in mushrooms, cheese or chickpeas for different variations.
  • Dip: Instead of a meal, try serving ratatouille as a dip. Set it out as an appetizer with crusty bread for your guests to dip.

Nutrition

Calories: 208kcal | Carbohydrates: 25g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 25mg | Potassium: 1189mg | Fiber: 9g | Sugar: 15g | Vitamin A: 3097IU | Vitamin C: 94mg | Calcium: 76mg | Iron: 2mg