French Ratatouille recipe

French Ratatouille

by @comfortfoods
Prep Time
Cook Time
Total Time
1hr 30min

A classic French vegetable stew made with eggplant, zucchini, bell peppers, and a rich tomato sauce.


2 Servings
(1 serving = 1 bowl)
  • 1lb
    eggplant, diced
  • 2piece
    zucchini, diced
  • 1piece
    yellow bell pepper, diced
  • 1piece
    red bell pepper, diced
  • 1piece
    onion, diced
  • 4clove
    garlic, minced
  • 28oz
    can crushed tomatoes
  • 1tbsp
    olive oil
  • 1tsp
    dried thyme
  • 1/2tsp
    dried oregano
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh basil leaves, chopped (for garnish)

How to make French Ratatouille

  1. Salt the diced eggplant and let it sweat for 20 minutes in a colander. This draws out excess moisture that can make the ratatouille soggy. Rinse and pat dry thoroughly.

  2. Heat olive oil in a large Dutch oven or pot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant.

  3. Increase the heat to medium-high. Add the zucchini and bell peppers and cook for 5-7 minutes, until slightly softened and browned in spots. Transfer the vegetables to a bowl.

  4. Add the eggplant to the pot and cook for 7-10 minutes, or until golden brown. Drain any excess oil.

  5. Add the crushed tomatoes, thyme, oregano, salt, and pepper to the pot. Bring to a simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally.

  6. Return the zucchini and bell peppers to the pot with the sauce. Arrange in a single layer, if possible, for a nice presentation.

  7. Cover and simmer for another 20-25 minutes, until the vegetables are tender but not mushy. Taste and adjust seasonings as needed. Garnish with fresh basil before serving.

Tips & Tricks

  1. Salting the eggplant helps to remove excess moisture and bitterness.

  2. For a more intense flavor, let the ratatouille sit for a few hours or overnight before serving.

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