Traditional Ratatouille Recipe – A Flavorful French Vegetable Stew

Ratatouille is a classic French dish originating from the Provence region. This vegetable-packed stew is a celebration of Mediterranean flavors, featuring zucchini, eggplant, tomatoes, bell peppers, and aromatic herbs. Traditionally, Ratatouille is slow-cooked to allow the vegetables to meld into a rich, flavorful dish. It can be served as a side or a main course, either warm or at room temperature. This recipe is perfect for those looking for a healthy, vegan, and gluten-free meal option.

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Ratatouille Recipe

Prep Time: 25 minutes
Active Time: 40 minutes
Resting Time: 10 minutes
Cuisine: French
Course: Main Course / Side Dish
Servings: 4
Calories: Approximately 180 per serving
Total Time: 75 minutes

Equipment:

• Large skillet or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon
• Baking dish (optional for layered version)
• Measuring spoons
• Mixing bowls

Ingredients:

• 1 medium eggplant, diced
• 1 medium zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 4 ripe tomatoes, chopped (or 1 can of diced tomatoes)
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste
• ½ teaspoon red pepper flakes (optional)
• 2 tablespoons fresh basil, chopped (for garnish)

Instructions:

Step 1: Prepare the Vegetables

1. Wash and dry all vegetables thoroughly.
2. Dice the eggplant and sprinkle with salt. Let it sit for 15 minutes to remove excess moisture, then rinse and pat dry.
3. Slice the zucchini and yellow squash into thin rounds.
4. Dice the bell peppers and onion finely.
5. Mince the garlic and chop the tomatoes if using fresh.

Step 2: Sauté the Aromatics

1. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
2. Add the onion and garlic, sautéing until soft and fragrant (about 3-4 minutes).
3. Stir in the bell peppers and cook for another 5 minutes until slightly tender.

Step 3: Cook the Vegetables

1. Add the diced eggplant to the skillet and drizzle with the remaining 1 tablespoon of olive oil.
2. Stir well and cook for about 5 minutes until the eggplant starts to soften.
3. Add the zucchini and yellow squash, mixing everything together.

Step 4: Add the Tomatoes and Herbs

1. Stir in the chopped tomatoes (or canned tomatoes) and mix well.
2. Sprinkle in the thyme, oregano, basil, bay leaf, salt, black pepper, and red pepper flakes.
3. Reduce the heat to low and let the Ratatouille simmer uncovered for about 30 minutes, stirring occasionally.

Step 5: Rest and Serve

1. Once the vegetables are tender and the flavors have melded, remove the bay leaf.
2. Let the Ratatouille rest for 10 minutes before serving.
3. Garnish with freshly chopped basil and serve warm, or let it cool to room temperature for a more traditional taste.

Serving Suggestions:

• Serve Ratatouille as a main dish with crusty bread or quinoa.
• Pair it with grilled chicken or fish for a hearty meal.
• Use it as a topping for pasta or rice.
• Enjoy it as a healthy side dish alongside roasted meats.

Nutritional Information (Per Serving):

• Calories: 180 kcal
• Carbohydrates: 25g
• Protein: 4g
• Fat: 8g
• Fiber: 6g
• Sugar: 10g
• Sodium: 300mg

Tips for the Best Ratatouille:

• Choose fresh, ripe vegetables – They bring out the best flavors.
• Don’t overcook the vegetables – They should be tender but not mushy.
• For a layered version – Arrange sliced vegetables in a baking dish and roast in the oven at 375°F (190°C) for 45 minutes.
• Make it ahead – Ratatouille tastes even better the next day as the flavors develop.

Enjoy this authentic Ratatouille Recipe that brings the heart of Provence to your kitchen!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.