Description
A classic French vegetable stew, Ratatouille is a flavorful and colorful medley of eggplant, zucchini, capsicum, tomatoes, and aromatic herbs gently braised to create a rich, hearty dish perfect as a main or side. This nourishing recipe features fresh vegetables cooked separately for texture and then combined to meld their flavors in a luscious, rustic sauce.
Ingredients
Scale
Vegetables
- 1 eggplant (aubergine), cut into 2cm / ¾” cubes (leave skin on) (~450g / 16oz)
- 3 tomatoes, chopped (~150g / 5oz each) (Note: canned tomatoes can be substituted)
- 2 brown onions, chopped 1cm / ⅖” cubes (~150g / 5oz each)
- 2 capsicums (1 red, 1 yellow), cut into 2cm / ⅘” cubes (~200g / 7oz each)
- 2 zucchinis (courgettes), diced into 1.5cm / ½” pieces (~200g / 7oz each)
- 20 black olives, pitted and halved
Seasonings & Herbs
- 1/2 tsp salt (cooking / kosher salt) for eggplant sweating
- 3/4 tsp salt (cooking / kosher salt) for cooking
- 1/4 tsp black pepper
- 1 tsp fresh thyme leaves, chopped (Note: dried thyme can substitute at half the amount)
- 1 tbsp fresh basil, finely chopped (plus extra for garnish)
- 2 garlic cloves, finely chopped (~3 tsp)
Oils
- 6 tbsp extra virgin olive oil, divided (plus extra for drizzling)
Instructions
- Sweat the Eggplant: Place the cubed eggplant in a colander set over a bowl. Sprinkle with 1/2 tsp salt and toss thoroughly with your hands. Let it sit for 30 minutes to sweat out excess moisture. There is no need to wipe off the water that beads on the surface afterwards.
- Make Tomato Puree: Place the chopped tomatoes into a blender or food processor and blitz until smooth. If using passata or crushed tomatoes, this step can be skipped.
- Cook Eggplant: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant cubes and cook for 4 to 5 minutes, stirring regularly, until the surface is golden but the inside remains somewhat firm and raw. Transfer cooked eggplant to a large pot.
- Cook Onion and Garlic: In the same skillet, add 1 tablespoon of olive oil. Add the chopped onions and finely chopped garlic along with a pinch of salt. Cook for about 3 minutes, stirring occasionally, until the onions are soft with slightly golden edges. Transfer to the pot with the eggplant.
- Cook Capsicum: Add another tablespoon of olive oil to the skillet, then add the cubed capsicums and a pinch of salt. Cook for 3 minutes, stirring gently; the capsicum should stay firm inside with little browning. Transfer to the pot.
- Cook Zucchini: Add another tablespoon of olive oil to the skillet. Add the diced zucchini with a pinch of salt and cook for 3 minutes. Like the capsicum, it should remain firm and not brown. Add to the pot.
- Add Remaining Ingredients to Pot: Place the pot with all cooked vegetables over medium-high heat. Add the tomato puree, chopped thyme, halved black olives, remaining salt (3/4 tsp), and black pepper. Stir to combine well.
- Braise the Mixture: Once the mixture is hot, reduce the heat to a low simmer. Cook uncovered for 20 to 25 minutes, stirring occasionally, until the vegetables are tender and the liquid has thickened to a juicy but not watery consistency.
- Finish with Basil and Salt: Taste and add more salt if needed as vegetables can taste bland without enough seasoning. Stir in the chopped fresh basil. Serve immediately drizzled with extra virgin olive oil and garnished with more fresh basil. Ratatouille can be enjoyed as a main dish with crusty bread or as a flavorful side.
Notes
- Note 1: If fresh tomatoes are not in season, canned tomatoes such as passata or crushed tomatoes can be used instead without making the puree.
- Note 2: Fresh thyme and basil provide the best flavor, but dried thyme can substitute at half the amount. Dried basil is less flavorful but can be used if fresh is unavailable.
- Salting the eggplant before cooking draws out moisture and reduces bitterness, improving texture and taste.
- The vegetables are cooked separately to retain their texture and prevent them from becoming mushy.
- Ratatouille is best served fresh but can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
Keywords: Ratatouille, French vegetable stew, eggplant stew, healthy vegetable recipe, Mediterranean vegetables, vegetarian stew
