Main CourseSide DishDinner

Ratatouille Supreme

Name: Ratatouille Supreme
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: french
Ingredients: 1 pcs eggplant peeled and cut into 2cm cubes; 2 pcs zucchini cut into 2cm cubes; 0.5 cup olive oil; 1 pcs green bell pepper coarsely chopped; 1 pcs yellow onion chopped; 3 clove garlic minced; 4 pcs tomato peeled and cut into wedges; 0.5 cup black olive pitted; 0.5 cup dry white wine (optional); 1 tsp salt; 1 tsp white pepper ground; 1 tsp dried basil; 0.13 tsp dried thyme; 0.13 tsp dried rosemary; 1 pcs bay leaf; 2 tbsp fresh parsley chopped

A classic Provençal stew featuring eggplant, zucchini, and tomatoes simmered with aromatic herbs and a splash of white wine. This rustic, hearty dish is perfect as a main course with crusty bread or as a flavorful side.

An original recipe by Forkin

Total time: 50 min
Serves: 6
Difficulty: Medium
Per serving: 257 kcal

VegetarianGluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcseggplant, peeled and cut into 2cm cubes
2 pcszucchini, cut into 2cm cubes
0.5 cupolive oil
1 pcsgreen bell pepper, coarsely chopped
1 pcsyellow onion, chopped
3 clovegarlic, minced
4 pcstomato, peeled and cut into wedges
0.5 cupblack olive, pitted
0.5 cupdry white wine(optional)
1 tspsalt
1 tspwhite pepper, ground
1 tspdried basil
0.13 tspdried thyme
0.13 tspdried rosemary
1 pcsbay leaf

garnish

2 tbspfresh parsley, chopped

Equipment

large skillet · wooden spoon · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large skillet or Dutch oven over medium heat.
About 2 min
Cook’s note: Using a heavy-bottomed pot will help prevent the vegetables from sticking and ensures even cooking.
2
Add the cubed eggplant and zucchini to the hot oil and sauté for 6 to 8 minutes, stirring occasionally, until they begin to soften and lightly brown.
About 8 min
Cook’s note: Don't overcrowd the pan; cook in batches if necessary to ensure the vegetables sauté rather than steam.
3
Stir in the chopped green bell pepper and yellow onion.
4
Continue to cook for another 6 minutes, stirring occasionally, until the peppers and onion have softened.
About 6 min
5
Add the minced garlic and cook for 1-2 minutes more, until it becomes fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic, as it can become bitter.
6
Add the tomato wedges, pitted olives, dry white wine, salt, white pepper, dried basil, dried thyme, dried rosemary, and the bay leaf to the skillet.
About 2 min
7
Bring the mixture to a gentle simmer, then reduce the heat to low.
About 3 min
8
Cover the skillet and let it simmer for at least 5 minutes to allow the flavors to meld together.
About 5 min
Cook’s note: For a deeper flavor, you can let it simmer for up to 15-20 minutes.
9
Remove the skillet from the heat and carefully discard the bay leaf.
About 1 min
10
Sprinkle the fresh parsley over the top and serve warm.
About 1 min
Cook’s note: Ratatouille is also delicious served at room temperature or even cold the next day.

Per serving

Nutrition

71%Score

Calories: 257.1kcal
Protein: 3.3g
Carbs: 16.3g
Fat: 19.8g
Fibre: 5.5g
Sugar: 8.8g

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

Keep it good

Storage

Store in an airtight container in the refrigerator.

Reheating

Reheat gently in a saucepan over low heat or in the microwave until warmed through.