Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal image of a black bowl filled with couscous and diced stewed vegetables on a black surface next to a tan napkin and herbs.

Classic Ratatouille

★★★★★

5 from 1 review
  • Author: Meghan Yager
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

If you haven’t made ratatouille before, give our recipe a try. It’s a simple, straightforward meal that’s easy to make, and filled with delicious vegetables.

Ingredients

Scale
  • 3 tablespoons plus 3 teaspoons olive oil (4 tablespoons total)
  • 1 large onion, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 eggplant, cubed (about 2–2 1/2 cups)
  • 2 medium zucchini, sliced (about 2–2 1/2 cups)
  • 2 green bell peppers, chopped (about 1 cup)
  • 2 cups diced tomatoes (canned or fresh)
  • 1 cup tomato puree
  • 1 1/2 teaspoons chopped fresh oregano leaves
  • 1 1/2 teaspoons chopped fresh basil leaves
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. In a large saucepan or Dutch oven over medium-high heat, heat 3 tablespoons olive oil. Saute the onion until it becomes translucent, stirring occasionally for about 3-4 minutes. Add garlic and cook for about 30 seconds, until fragrant.
  2. Transfer to a large bowl and set aside. Add eggplant to the pan. Saute for about 3-5 minutes, stirring constantly. Transfer eggplant from the pan to the large bowl with the onion. 
  3. Add 1 teaspoon olive oil to the pan. When it’s hot, add the zucchini. Cook until softened, about 3-4 minutes. Remove from pan and add to the bowl with the other vegetables. 
  4. Add 1 teaspoon olive oil to the pan. When it’s hot, add the bell peppers. Cook until softened, about 4-5 minutes. Remove from pan and add to the bowl with the other cooked vegetables.
  5. Add the remaining teaspoon of olive oil to the pan and allow it to heat up. Add the tomatoes and tomato puree. Cook until softened, about 4-5 minutes.
  6. Add all of the vegetables in the bowl back to the saucepan, along with the herbs, salt, and pepper.
  7. Bring to a boil over medium-high heat. Cover and reduce heat to low. Simmer for 10-15 minutes, stirring occasionally, until the vegetables are softened and fork tender.
  8. Serve immediately over couscous or your favorite cooked grain.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Vegetarian
  • Method: Stovetop
  • Cuisine: Dinner

Keywords: ratatouille, zucchini, eggplant, tomato

Find it online: https://foodal.com/recipes/vegetarian/classic-ratatouille/