A Provencal classic, Ratatouille is the perfect vehicle for a mound of late summer produce. Tomatoes, summer squash, zucchini, eggplant and bell peppers are lightly simmered into a tasty vegetable stew, in which the toothsome texture of the ingredients remains. Its flavour improves overnight, and it can be served at any temperature. Talk about versatile!
Served over any whole grain or pasta, it makes the perfect vegetarian dish. Spoon it over toasted bread for an appetizer or accent with some leftover meat for a hearty main. The possibilities are endless.
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Ratatouille
- Total Time: 1 hour 15 minutes
- Yield: 8 cups 1x
Ingredients
- 560 g or 1 ¼ lb eggplant in ½” pieces (one medium)
- Kosher salt
- 60 ml or 4 tbsp olive oil (more if needed)
- 170 g or 6 oz Vidalia onion, diced (one medium)
- 280 g or 10 oz red, yellow or orange bell pepper, diced (two medium)
- 280 g or 10 oz zucchini in ½” pieces (two medium)
- 280 g or 10 oz zucchini yellow summer squash in ½” pieces (two medium)
- 680 g or 1 ½ lb Roma tomatoes, seeded and coarsely chopped (about a dozen medium)
- 15 ml or 1 tbsp minced garlic
- 125 ml or ½ c dry white wine
- 15 ml or 1 tbsp fresh thyme or oregano, minced
- Freshly ground black pepper
- 5 g or ¼ c fresh basil, thinly sliced
Instructions
- Toss the eggplant pieces with 1 tsp of kosher salt and let drain in a colander (30 minutes). Pat dry with paper towels.
- In a large Dutch oven or braising pan, warm 2 tbsp olive oil over medium-high heat. Add the eggplant and sauté until it begins to soften and brown (2–3 minutes). Transfer to a large bowl.
- Add the zucchini and yellow squash to the pan and sauté until they begin to soften and brown (2–3 minutes). Remove to the bowl with the eggplant.
- Using more oil if needed, sauté the onion until it begins to soften (2–3 minutes). Add the red bell peppers, tomatoes and garlic, stirring occasionally, until soft (2–3 minutes).
- Add the wine, bring to a boil, and continue to cook until it’s reduced by half (1–2 minutes).
- Add the fresh thyme or oregano. Return the eggplant, zucchini and yellow squash to the pot. Season with salt and pepper. Simmer until the vegetables are tender (20–25 minutes). Adjust the seasonings.
- Add the fresh basil just before serving.
Notes
The dish is best served the day after it’s prepared, as the flavours have a chance to meld and develop. It keeps in the refrigerator for up to a week and freezes well for up to 3 months.
Adapted from Once Upon a Chef.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Dear Helen, This was a timely post, as we just returned from driving the wonderful twisty roads of the Pyrenees, ending in Quillan in southern France, where ratatouille reigns. I thought you’d be interested in a Pixar version, one by a Michelin chef and one by a blogger. I give you both because their approaches are different, and there’s something to take from each. He starts with a traditional version, then about 5 minutes in he embarks on an interesting tower-building exercise after leaving the veggies for a day, then cooks only 30 min. She goes a more traditional home-cook route and bakes 2 hours. Both look lovely. I’m doing this tomorrow!
https://www.youtube.com/watch?v=8a51lQaKg4w
Thanks, Beatrice. Those stacked methods look beautiful! I did a Mediterranean baked version a few years ago which contained cheese, and had a lot of fun putting it together. Thanks for passing along the recipes! I’ll give them a try. We are overwhelmed with produce right now. It’s the best part about September! So much delicious food.
I hope you had a wonderful trip.
Best,
Helen