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Ratatouille

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1h 40min

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6 servings

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This classic French dish is a flavorful medley of summer vegetables, including eggplant, zucchini, bell peppers, and tomatoes, slowly simmered together with aromatic herbs. Ratatouille is a versatile dish that can be served as a side, a main course, or even as a filling for omelets or quiches. Its vibrant colors and delightful combination of textures make it a true celebration of the season's bounty.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
5 g
7 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the vegetables

Cut the eggplant and zucchini into 1/2-inch thick rounds. Dice the red and yellow bell peppers into 1-inch pieces. Chop the tomatoes. Finely chop the onion. Mince the garlic cloves.

2
Salt the eggplant

Place the eggplant rounds in a colander and sprinkle with 1/2 teaspoon of salt. Let the eggplant sit for 20 minutes to release excess moisture. Rinse the eggplant and pat it dry with a paper towel.

3
Sauté the onion and garlic

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

4
Add the eggplant and zucchini

Add the eggplant and zucchini rounds to the pot. Stir to combine with the onion and garlic. Cook, stirring occasionally, for 5 minutes.

5
Add the bell peppers and tomatoes

Add the diced bell peppers and chopped tomatoes to the pot. Stir to combine all the vegetables.

6
Add herbs and seasonings

Tie the thyme and rosemary sprigs together with kitchen twine. Add the herb bundle, bay leaf, remaining 1/2 teaspoon of salt, and black pepper to the pot. Drizzle the remaining 2 tablespoons of olive oil over the vegetables.

7
Simmer the ratatouille

Reduce the heat to low, cover the pot, and let the ratatouille simmer for 1 hour, stirring occasionally, until the vegetables are tender and the flavors have melded.

8
Remove herbs and serve

Remove the herb bundle and bay leaf from the pot. Serve the ratatouille hot as a side dish or over rice or pasta as a main course.

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