Classic Ratatouille

Based on 23 ratings

Difficulty

Easy 👌
35
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
350 g eggplant
200 g zucchini
200 g yellow bell pepper
300 g tomato
red onion
2 cloves garlic
5 g marjoram
5 g oregano
5 g rosemary
5 g thyme
5 tbsp olive oil
2 tbsp tomato paste
2 tbsp balsamic vinegar
2 tbsp crème fraîche (optional)
salt
pepper
Metric
Imperial

Utensils

  • kitchen twine
  • oven
  • sieve
  • bowl
  • cutting board
  • knife
  • baking sheet
  • parchment paper
  • rubber spatula
  • large pot

Nutrition per serving

Cal
260
Protein
4g
Fat
22g
Carb
12g

Step 1/4

  • 350 eggplant
  • 200 zucchini
  • 200 yellow bell pepper
  • 300 tomato
  • 1 red onion
  • 2 cloves garlic
  • 5 marjoram
  • 5 oregano
  • 5 rosemary
  • 5 thyme
  • salt
  • kitchen twine
  • oven
  • sieve
  • bowl
  • cutting board
  • knife

Preheat the oven to 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. Using kitchen twine, tie rosemary and thyme to into a small bouquet garni.

Step 2/4

  • 2 tbsp olive oil
  • baking sheet
  • parchment paper

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

Step 3/4

  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • rubber spatula
  • large pot

Heat the remaining 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, 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

  • 2 tbsp crème fraîche (optional)
  • salt
  • pepper
  • oven

Remove the pot from the heat and take out the bouquet garni. 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 crusty white bread, if desired.