Classic Ratatouille

Based on 29 ratings

Nina

Contributor

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
4 g
Fat
22 g
Carb
12 g
  • Step 1/4

    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.
    • 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
    • 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

    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.
    • 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

    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.
    • 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

    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.
    • 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.