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Traditional Ratatouille Recipe

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★★★★★

4.4 from 118 reviews

This traditional ratatouille recipe is a classic French vegetable stew, featuring tender eggplant, zucchini, squash, bell peppers, and tomatoes simmered together with aromatic herbs and garlic. It offers a flavorful, healthy, and colorful dish perfect as a main or side that celebrates fresh, simple ingredients cooked slowly to perfection.

Ingredients

Scale

Vegetables

  • 1 medium eggplant, cut into 1-inch cubes
  • 1 medium red onion, cut into 1/2-inch pieces
  • 2 red or yellow bell peppers, or a combination, cut into 1/2-inch pieces
  • 2 medium zucchini, cut into 1-inch pieces
  • 2 medium yellow squash, cut into 1-inch pieces
  • 3 large plum tomatoes, seeded and coarsely chopped
  • 1 can (15-ounce) crushed tomatoes
  • 4 cloves garlic, minced

Seasonings & Herbs

  • 1 teaspoon salt, plus more for seasoning
  • freshly ground black pepper, to taste
  • 1 bay leaf
  • 1 heaping teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup thinly sliced fresh basil

Liquids & Oils

  • 1/4 cup olive oil, or as needed, divided
  • 1/2 cup dry white wine

Instructions

  1. Prepare Eggplant: Place the cubed eggplant in a colander, sprinkle it with 1 teaspoon of salt, and let it drain in the sink or over a bowl to draw out excess moisture and bitterness. After about 10-15 minutes, pat the eggplant dry with paper towels.
  2. Cook Eggplant: Heat 2 tablespoons of olive oil over medium-high heat in a Dutch oven or large heavy pot. Add the eggplant and reduce heat to medium. Cook for 3-4 minutes until the eggplant begins to soften and turns lightly browned. Transfer the cooked eggplant to a large bowl.
  3. Cook Zucchini and Squash: Add more olive oil if needed. Add zucchini and yellow squash to the pot and cook over medium heat for 3-4 minutes until starting to soften and lightly browned. Transfer these vegetables to the bowl with the eggplant.
  4. Sauté Onion: Add more oil if necessary. Add the diced red onion to the pot and cook over medium heat for 4-5 minutes until the onions become soft and translucent, stirring frequently and adjusting heat to prevent burning.
  5. Add Bell Peppers: Stir in the red or yellow bell peppers and cook for another 3-4 minutes until they begin to soften.
  6. Add Tomatoes and Garlic: Add the chopped plum tomatoes and minced garlic to the pot. Cook for 1-2 minutes to release their flavors.
  7. Add Wine: Pour in the 1/2 cup of dry white wine and bring to a boil. Let it cook for 1-2 minutes to let the alcohol cook off and concentrate the flavor.
  8. Add Crushed Tomatoes and Seasonings: Stir in the can of crushed tomatoes, bay leaf, dried oregano, and crushed red pepper flakes.
  9. Combine Vegetables and Simmer: Return the cooked eggplant, zucchini, and yellow squash to the pot. Reduce heat to medium-low and simmer uncovered for 20-25 minutes or until all vegetables are tender and the flavors meld together, stirring occasionally.
  10. Final Seasoning and Garnish: Remove the bay leaf. Season the ratatouille with additional salt and freshly ground black pepper to taste. Stir in the fresh sliced basil just before serving to add a bright, fresh herbal note.

Notes

  • Salting and draining the eggplant helps reduce bitterness and prevents sogginess in the dish.
  • Use a heavy pot or Dutch oven for even cooking and better flavor development.
  • Adjust crushed red pepper flakes to desired spice level or omit if you prefer a milder dish.
  • Ratatouille can be served warm or at room temperature and pairs well with crusty bread, rice, or pasta.
  • For a richer flavor, use good-quality olive oil and fresh herbs whenever possible.

Keywords: ratatouille, French vegetable stew, eggplant recipe, healthy vegetable dish, vegetarian dinner, summer vegetables

Find it online: https://hannahdelgado.com/traditional-ratatouille-recipe/