Side DishMain Course

Classic Ratatouille

Name: Classic Ratatouille
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: french
Ingredients: 1 pcs eggplant diced into 1-inch pieces; 2 pcs zucchini diced into 1-inch pieces; 1 pcs bell pepper diced into 1-inch pieces; 1 pcs yellow onion chopped; 3 clove garlic minced; 400 g canned crushed tomatoes; 3 tbsp olive oil; 1 tsp dried oregano; 1 tsp fresh thyme chopped; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp fresh basil chopped, for garnish (optional)

Experience the rustic charm of Provence with this classic Ratatouille, a vibrant medley of tender summer vegetables like eggplant, zucchini, and bell peppers, slow-simmered in a rich, aromatic tomato sauce. This versatile French stew is perfect as a flavorful side or a light, satisfying main course, bursting with fresh herbs and Mediterranean essence.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 188 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1 pcseggplant, diced into 1-inch pieces
2 pcszucchini, diced into 1-inch pieces
1 pcsbell pepper, diced into 1-inch pieces
1 pcsyellow onion, chopped
3 clovegarlic, minced
400 gcanned crushed tomatoes
3 tbspolive oil
1 tspdried oregano
1 tspfresh thyme, chopped
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh basil, chopped, for garnish(optional)

Equipment

Dutch oven · Chef's knife · Cutting board · Wooden spoon · Measuring spoons

The method

Step by step

1
Dice the eggplant, zucchini, and bell pepper into 1-inch (2.5 cm) cubes, ensuring uniform size for even cooking.
Cook’s note: Cutting vegetables to a consistent size is crucial for them to cook at the same rate, preventing some from becoming mushy while others remain undercooked.
2
Finely chop the yellow onion and mince the garlic cloves.
3
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
About 2 min
Cook’s note: Using a Dutch oven helps distribute heat evenly and retains moisture, perfect for slow simmering.
4
Add the chopped yellow onion to the pot and sauté, stirring occasionally, until it becomes translucent and softened, about 5-7 minutes.
About 7 min
Cook’s note: Cooking the onions slowly allows them to release their sweetness, building a foundational flavor for the stew.
5
Stir in the minced garlic and cook for an additional 1 minute until it becomes fragrant, being careful not to burn it.
About 1 min
Cook’s note: Garlic burns quickly, which can turn bitter. Keep it moving in the pot and watch for a light golden color.
6
Add the diced eggplant, zucchini, and bell pepper to the pot and cook, stirring frequently, for 10-15 minutes until the vegetables begin to soften and develop a slight char.
About 15 min
Cook’s note: Avoid overcrowding the pot; if necessary, cook the vegetables in two batches to ensure they brown rather than steam, enhancing their flavor and texture.
7
Pour in the canned crushed tomatoes, then add the dried oregano, fresh thyme, salt, and black pepper, stirring well to combine all ingredients.
Cook’s note: Crushed tomatoes provide a smoother sauce base, but diced tomatoes can be used for a chunkier texture.
8
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and continue to cook for 20-25 minutes, or until all the vegetables are fork-tender.
About 25 min
Cook’s note: Stir the ratatouille occasionally during simmering to prevent sticking to the bottom and ensure even cooking of all vegetables.
9
Taste the ratatouille and adjust the seasonings as needed, adding more salt, pepper, or herbs to your preference.
Cook’s note: A pinch of sugar can balance the acidity of the tomatoes if needed, or a splash of red wine vinegar can brighten the flavors.
10
Remove the pot from the heat and stir in the freshly chopped basil just before serving.
Cook’s note: Adding fresh herbs at the end preserves their vibrant flavor and color, offering a fresh contrast to the slow-cooked vegetables.

Per serving

Nutrition

71%Score

Calories: 188.2kcal
Protein: 4.3g
Carbs: 21g
Fat: 10.9g
Fibre: 6.4g
Sugar: 12.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Serve this versatile ratatouille warm as a hearty side dish alongside grilled chicken or fish, or as a light main course with crusty bread for dipping. It's also excellent served over pasta, polenta, or quinoa. For a richer flavor, a sprinkle of grated Parmesan cheese can be added just before serving, though this would make it non-vegan.

Storage

Store leftover ratatouille in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Alternatively, microwave in 1-minute intervals, stirring between each, until hot.