Ratatouille

🧂 Ingredients

• 2 Eggplant(medium-sized, about 300-400g each)
• 2 Zucchini(medium-sized, about 200-250g each)
• 2 Bell peppers(any color (red, yellow, or orange recommended for sweetness))
• 4 Tomatoes(ripe, about 600-700g total, or 1 (800g) can of whole peeled tomatoes, drained and roughly chopped)
• 1 Yellow onion(large)
• 4 cloves Garlic(minced)
• 2 tbsp Herbs de Provence
• 120 ml Olive oil(plus more for sautéing, divided)
• to taste Salt
• to taste Black pepper(freshly ground)

👨‍🍳 Instructions

1. 1

   Prepare the vegetables: Wash and trim the ends of the eggplant and zucchini. Cut them into roughly 1-inch (2.5 cm) cubes. Halve the bell peppers, remove the seeds and membranes, and cut into 1-inch pieces. Peel and dice the onion. Mince the garlic. If using fresh tomatoes, score an 'X' on the bottom of each, blanch in boiling water for 30 seconds, then plunge into ice water. Peel, core, and roughly chop them.

   ⏱️ 20 minutes
2. 2

   Sauté the eggplant: Heat 2 tablespoons (30ml) of olive oil in a large skillet or Dutch oven over medium-high heat. Add the eggplant cubes in a single layer (work in batches if necessary to avoid overcrowding). Season with salt and pepper. Cook, stirring occasionally, until golden brown and tender, about 6-8 minutes. Remove from the skillet and set aside.

   ⏱️ 10 minutes
3. 3

   Sauté the zucchini: Add another 1 tablespoon (15ml) of olive oil to the same skillet. Add the zucchini and season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender-crisp, about 5-7 minutes. Remove and set aside with the eggplant.

   ⏱️ 8 minutes
4. 4

   Sauté the bell peppers and onion: Add another 1 tablespoon (15ml) of olive oil to the skillet. Add the diced onion and cook over medium heat until softened and translucent, about 5 minutes. Add the bell pepper pieces and cook for another 5-7 minutes until slightly tender. Stir in the minced garlic and cook for 1 minute more until fragrant.

   ⏱️ 12 minutes
5. 5

   Combine and simmer: Return the sautéed eggplant and zucchini to the skillet with the onions, peppers, and garlic. Add the chopped tomatoes (or canned tomatoes), Herbs de Provence, and the remaining 60ml (4 tbsp) of olive oil. Stir everything together. Bring the mixture to a gentle simmer.

   ⏱️ 5 minutes
6. 6

   Slow cook: Reduce the heat to low, cover the skillet or Dutch oven, and let the ratatouille simmer gently for at least 30-45 minutes, or until the vegetables are very tender and the flavors have melded. Stir occasionally to prevent sticking. If the mixture seems too dry, add a splash of water or vegetable broth.

   ⏱️ 45 minutes
7. 7

   Adjust seasoning and serve: Taste the ratatouille and adjust salt and freshly ground black pepper as needed. The stew should be rich and flavorful. Serve hot, warm, or at room temperature.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For best results, cut all vegetables into uniform, bite-sized pieces to ensure even cooking.
• ✓Sautéing each vegetable separately is key to preventing a mushy texture and allows each ingredient's flavor to shine.
• ✓Ratatouille often tastes even better the next day as the flavors continue to meld.
• ✓Serve as a side dish, a main course with crusty bread, or over polenta, rice, or pasta.

🔄 Variations

• Tian: Arrange thinly sliced vegetables (eggplant, zucchini, tomatoes) in a spiral pattern in a baking dish, drizzle with olive oil and herbs, and bake until tender. This is a more visually striking presentation.
• Confit Byaldi (Thomas Keller Style): This involves thinly slicing vegetables and arranging them in a spiral, then slow-roasting them in a flavorful tomato-pepper sauce, creating a refined and elegant dish.

🥗 Nutrition

Per serving