Description
A classic French vegetable stew, this irresistible ratatouille recipe combines tender eggplant, zucchini, squash, peppers, and tomatoes simmered with aromatic herbs. Perfect as a side dish or a light main, it’s a flavorful, healthy way to enjoy vibrant summer vegetables.
Ingredients
Scale
Vegetables
- 1 small eggplant, diced
- 1 zucchini, sliced into thin rounds
- 1 yellow squash, sliced into thin rounds
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, chopped
- 4 large ripe tomatoes, chopped (or 1 can crushed tomatoes)
- 3 cloves garlic, minced
Seasonings & Garnish
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Prepare the aromatics: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
- Cook the peppers: Add the diced red and yellow bell peppers to the skillet and cook for 3 to 4 minutes until they begin to soften.
- Add the eggplant: Stir in the diced eggplant, cooking for another 5 to 6 minutes. Add more olive oil if the pan seems dry to prevent sticking and ensure even cooking.
- Incorporate zucchini and squash: Add the sliced zucchini and yellow squash, sautéing for an additional 3 to 4 minutes to slightly soften the vegetables.
- Add tomatoes and seasonings: Stir in the chopped or canned tomatoes along with dried thyme, dried basil, salt, and pepper. Mix everything thoroughly.
- Simmer the ratatouille: Reduce the heat to low, cover the skillet or Dutch oven, and let the mixture simmer gently for 20 to 25 minutes. Stir occasionally to blend flavors and prevent sticking.
- Reduce excess moisture: Uncover and continue to simmer for another 5 to 10 minutes, allowing any excess liquid to evaporate so the ratatouille thickens to your preferred consistency. Taste and adjust seasoning if needed.
- Serve: Garnish with fresh parsley or basil. Serve warm or at room temperature, ideal as a side dish, over rice, or with crusty bread.
Notes
- Use ripe tomatoes for the best flavor, or substitute with canned crushed tomatoes for convenience.
- For a richer taste, roast the eggplant before adding it to the skillet.
- Ratatouille tastes even better the next day after flavors have melded.
- Customize with additional herbs like oregano or rosemary if desired.
- This dish is naturally gluten-free and vegetarian.
