DinnerMain CourseSide Dish

Classic Ratatouille

Name: Classic Ratatouille
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: french
Ingredients: 1 pcs eggplant diced into 1-inch cubes; 2 pcs zucchini diced into 1-inch cubes; 1 pcs red bell pepper diced into 1-inch cubes; 1 pcs yellow bell pepper diced into 1-inch cubes; 1 pcs yellow onion chopped; 4 clove garlic minced; 400 g canned crushed tomatoes; 2 tbsp tomato paste; 120 ml vegetable broth; 1 tsp fresh thyme chopped; 1 tsp fresh oregano chopped; 1 pcs bay leaf; 3 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp fresh basil chopped for garnish (optional)

This traditional French Provençal stew features a vibrant medley of summer vegetables like eggplant, zucchini, and bell peppers, slow-cooked in a rich tomato sauce. It's a flavorful and hearty vegan dish that can be enjoyed as a main course or a side.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 203 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1 pcseggplant, diced into 1-inch cubes
2 pcszucchini, diced into 1-inch cubes
1 pcsred bell pepper, diced into 1-inch cubes
1 pcsyellow bell pepper, diced into 1-inch cubes
1 pcsyellow onion, chopped
4 clovegarlic, minced
400 gcanned crushed tomatoes
2 tbsptomato paste
120 mlvegetable broth
1 tspfresh thyme, chopped
1 tspfresh oregano, chopped
1 pcsbay leaf
3 tbspolive oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh basil, chopped for garnish(optional)

Equipment

knife · cutting board · large pot · wooden spoon

The method

Step by step

1
Heat olive oil in a large pot or Dutch oven over medium heat.
About 2 min
2
Add the diced eggplant, zucchini, red bell pepper, and yellow bell pepper to the pot.
3
Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they begin to soften and lightly brown.
About 10 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary to ensure even browning.
4
Remove the sautéed vegetables from the pot and set aside.
About 1 min
5
Add the chopped yellow onion to the same pot and cook for 5-7 minutes until softened and translucent, adding a splash more olive oil if needed.
About 7 min
6
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Pour in the crushed tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot.
8
Add the fresh thyme, fresh oregano, bay leaf, salt, and black pepper.
9
Bring the tomato mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
About 15 min
10
Return the sautéed vegetables to the pot with the tomato sauce.
11
Stir gently to combine, then cover and continue to simmer for another 20-25 minutes, or until all vegetables are tender.
About 25 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
12
Remove the bay leaf before serving.
13
Taste and adjust seasoning if necessary.
14
Garnish with fresh basil before serving.

Per serving

Nutrition

70%Score

Calories: 202.9kcal
Protein: 4.8g
Carbs: 24.4g
Fat: 11g
Fibre: 6.8g
Sugar: 14.9g

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

Keep it good

Storage

Store leftover ratatouille in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.