Description
Classic Homemade Ratatouille is a vibrant, flavorful vegetable stew originating from Provence, France. This dish brings together tender zucchini, eggplant, bell peppers, tomatoes, and aromatic herbs, simmered slowly to perfection in olive oil. It’s a healthy and comforting vegetarian main or side, perfect for showcasing fresh summer produce.
Ingredients
Scale
Vegetables
- 2 medium Zucchini (Diced)
- 1 medium Eggplant (Cut into cubes)
- 1 Red Bell Pepper (Sliced into strips)
- 1 Yellow Bell Pepper (Sliced into strips)
- 1 medium Onion (Finely chopped)
- 3 cloves Garlic (Minced)
- 4 Tomatoes (Diced or 1 can of crushed tomatoes)
Seasonings and Oil
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Herbs de Provence
- Salt (To taste)
- Pepper (To taste)
- 1 handful Fresh Basil (Torn)
Instructions
- Prepare Vegetables: Wash all produce thoroughly. Dice the zucchini, cube the eggplant, slice the red and yellow bell peppers into strips. Finely chop the onion and mince the garlic cloves for even cooking and flavor release.
- Heat Oil: In a large skillet or Dutch oven, warm the olive oil over medium heat until it shimmers, signaling it’s hot and ready for sautéing.
- Sauté Onion: Add the finely chopped onion to the skillet. Cook it for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant, forming a flavorful base for the ratatouille.
- Add Garlic: Stir in the minced garlic and continue sautéing for 1 to 2 minutes, allowing its aroma to infuse the oil without burning.
- Cook Eggplant: Add the cubed eggplant to the skillet. Sauté for 5 to 7 minutes until the eggplant softens, absorbing the olive oil and flavors from the onion and garlic.
- Add Bell Peppers: Incorporate the sliced red and yellow bell peppers. Cook for another 5 minutes, stirring occasionally, so they become tender yet retain a slight bite.
- Cook Zucchini: Add diced zucchini to the mix and continue to sauté for 5 more minutes to soften and meld flavors.
- Add Tomatoes and Seasonings: Stir in the diced or crushed tomatoes, then season the dish with salt, pepper, and Herbs de Provence. Combine all ingredients thoroughly.
- Simmer: Reduce heat to low and let the ratatouille simmer gently for 15 to 20 minutes, stirring occasionally to prevent sticking, allowing the flavors to develop and the vegetables to become tender.
- Adjust Seasoning and Add Basil: Taste and adjust seasoning if necessary. Stir in torn fresh basil leaves to add a burst of herbal freshness just before finishing.
- Rest and Serve: Remove from heat and let the ratatouille sit for a few minutes, allowing flavors to settle. Serve warm or at room temperature with crusty bread or as a side dish.
Notes
- Use fresh, ripe summer vegetables for the best flavor and texture.
- Can be made ahead and tastes even better the next day after flavors meld.
- Serve as a main vegan dish or as a side to grilled meats or fish.
- Leftovers keep well refrigerated for up to 4 days and freeze well.
- Optionally, top with grated Parmesan or a dollop of ricotta for a non-vegan twist.
