Ratatouille

Ratatouille

Based on 65 ratings
In app
Nina

Nina

Contributor

"This recipe has been updated to improve your cooking experience (December 2023). A true celebration of Mediterranean vegetables! This classic French vegetable stew is satisfying and warming, but still light, and it just happens to be vegan (just omit the crème fraîche when serving). Ratatouille makes an excellent appetizer or main dish, served with bread or pasta."
Difficulty
Easy 👌
Preparation
35 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
175 g
eggplants
100 g
zucchini
100 g
yellow bell peppers
150 g
tomatoes
½
red onion
1 cloves
garlic
g
marjoram
g
oregano
g
rosemary
g
thyme
2 tbsp
olive oil
1 tbsp
tomato paste
1
bay leaves
1 tbsp
balsamic vinegar
salt
pepper
crème fraîche (optional)
bread (optional)
MetricImperial

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Utensils

oven, knife, cutting board, sieve, bowl, kitchen twine, baking sheet, parchment paper, pot (large, with lid), cooking spoon

Nutrition per serving

Cal246
Fat18 g
Protein4 g
Carb22 g
  • Step 1/ 4

    Preheat the oven at 200°C/390°F. Quarter the eggplant and dice into large chunks. Transfer to a sieve set over a bowl, salt well, and massage. Let drain for approx. 10 min. In the meantime, dice zucchini and yellow bell pepper. Slice tomatoes lengthwise into chunks. Finely dice red onion and garlic. Finely chop marjoram and oregano and set aside. Using kitchen twine, tie rosemary and thyme into a small bouquet garni.
    • 175 g eggplants
    • 100 g zucchini
    • 100 g yellow bell peppers
    • 150 g tomatoes
    • ½ red onion
    • 1 cloves garlic
    • g marjoram
    • g oregano
    • g rosemary
    • g thyme
    • salt
    • oven
    • knife
    • cutting board
    • sieve
    • bowl
    • kitchen twine

    Preheat the oven at 200°C/390°F. Quarter the eggplant and dice into large chunks. Transfer to a sieve set over a bowl, salt well, and massage. Let drain for approx. 10 min. In the meantime, dice zucchini and yellow bell pepper. Slice tomatoes lengthwise into chunks. Finely dice red onion and garlic. Finely chop marjoram and oregano and set aside. Using kitchen twine, tie rosemary and thyme into a small bouquet garni.

  • Step 2/ 4

    Squeeze out excess water from the eggplant, massage it with some of the olive oil and spread out onto a parchment-lined baking sheet. Transfer to the oven and let it roast for approx 20 min. at 200°C/390°F.
    • ½ tbsp olive oil
    • baking sheet
    • parchment paper

    Squeeze out excess water from the eggplant, massage it with some of the olive oil and spread out onto a parchment-lined baking sheet. Transfer to the oven and let it roast for approx 20 min. at 200°C/390°F.

  • Step 3/ 4

    Heat the olive oil in a large pot set over medium-high heat. Sauté the tomato paste, onion, and garlic for approx. 2 min. Add the zucchini and yellow bell pepper and sauté for approx. 5 min. more. Add the tomatoes, bouquet garni, bay leaves and balsamic vinegar and stir well. Reduce the heat to medium-low, cover with a lid, and let cook approx. 15 min, stirring occasionally.
    • tbsp olive oil
    • 1 tbsp tomato paste
    • 1 bay leaves
    • 1 tbsp balsamic vinegar
    • pot (large, with lid)
    • cooking spoon

    Heat the olive oil in a large pot set over medium-high heat. Sauté the tomato paste, onion, and garlic for approx. 2 min. Add the zucchini and yellow bell pepper and sauté for approx. 5 min. more. Add the tomatoes, bouquet garni, bay leaves and balsamic vinegar and stir well. Reduce the heat to medium-low, cover with a lid, and let cook approx. 15 min, stirring occasionally.

  • Step 4/ 4

    Remove the pot from the heat and take out the bouquet garni and bay leaves. When the eggplant is soft, remove from the oven and add to the ratatouille along with the chopped marjoram and oregano. Season well with salt and pepper. Serve with crème fraîche and rustic bread, if desired.
    • salt
    • pepper
    • crème fraîche (optional)
    • bread (optional)

    Remove the pot from the heat and take out the bouquet garni and bay leaves. When the eggplant is soft, remove from the oven and add to the ratatouille along with the chopped marjoram and oregano. Season well with salt and pepper. Serve with crème fraîche and rustic bread, if desired.

  • Enjoy your meal!

    Ratatouille

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FAQ

Ratatouille is a traditional French Provençal vegetable stew, full of flavorful and nutritious Mediterranean vegetables. It typically includes tomatoes, zucchini, eggplant, bell peppers, onions, and herbs. It can be served as a first course with bread, as a side, or as a main course, with pasta or bread.

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