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Ratatouille

Eggplant and zucchini simmered with tomatoes, caramelized onions and garlic until tender and juicy, Ratatouille Niçoise is a classic Provençal stew.
Course Sides, Soups & Stews
Cuisine Best, French
Level Intermediate
Main Ingredient Vegetable
Diet Dairy-Free, Low-Carb, Pescatarian, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 serving

Ingredients

  • 1/3 cup extra virgin olive oil
  • 55 grams garlic (~5 large cloves, roughly chopped)
  • 500 grams onions (2 large onions, sliced)
  • 120 grams red bell peppers (2 medium peppers, cored, seeded and sliced)
  • 700 grams tomatoes (6 medium tomatoes, cored and cut into 8 pieces)
  • 400 grams Japanese eggplants (3 medium eggplants, cut into 1/2-inch thick rounds)
  • 700 grams zucchini (3 medium zucchini, cut into 1/2-inch thick rounds)
  • 1/4 cup flat leaf parsley (roughly chopped)
  • 1/4 cup basil (roughly chopped)
  • 6 - 8 sprigs fresh thyme
  • 2 teaspoons salt (to taste)

Instructions

  1. Add the olive oil and garlic to a large heavy bottomed pot, like a Le Creuset and sauté over medium heat until the garlic starts to brown and becomes very fragrant.
  2. Turn down the heat to low and then add the onions and bell peppers. Cover the pot with a lid and let the onions wilt, stirring occasionally to prevent burning. Remove the lid and sauté the vegetables until all the water released has evaporated and the onions start to brown.
  3. Add the tomatoes, cover the pot with the lid, and simmer until the tomatoes are soft and have released a lot of liquid.
  4. Add the eggplants, zucchini, parsley, basil, thyme, salt and pepper. Stir to combine and then cover with a lid and allow the vegetables to cook until tender (30-40 minutes), stirring occasionally.
  5. When the vegetables are soft, remove the lid and let the ratatouille continue to simmer until the excess liquid has evaporated and the stew is nice and thick. Adjust the salt and pepper to taste and serve with crusty bread.