A classic French vegetable stew made with eggplant, zucchini, bell peppers, and a rich tomato sauce.
Ingredients
- 1lbeggplant, diced
- 2piecezucchini, diced
- 1pieceyellow bell pepper, diced
- 1piecered bell pepper, diced
- 1pieceonion, diced
- 4clovegarlic, minced
- 28ozcan crushed tomatoes
- 1tbspolive oil
- 1tspdried thyme
- 1/2tspdried oregano
- Salt to taste
- Freshly ground black pepper to taste
- Fresh basil leaves, chopped (for garnish)
How to make French Ratatouille
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.
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.
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.
Add the eggplant to the pot and cook for 7-10 minutes, or until golden brown. Drain any excess oil.
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.
Return the zucchini and bell peppers to the pot with the sauce. Arrange in a single layer, if possible, for a nice presentation.
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
Salting the eggplant helps to remove excess moisture and bitterness.
For a more intense flavor, let the ratatouille sit for a few hours or overnight before serving.