Ratatouille Recipe – Love and Lemons

This ratatouille recipe is a scrumptious model of the traditional French stew. It is wealthy and flavorful, full of late summer season greens, olive oil, and herbs.

Ratatouille is a French stew made with late summer season greens like eggplant, tomatoes, peppers, and zucchini. It’s wealthy with olive oil, vivid with vinegar, and flecked with contemporary herbs. In the event you haven’t tried it, put this ratatouille recipe in your checklist to make this summer season. It’s much more pleasant than the Disney film of the identical title (which is fairly pleasant, in case you ask me).

Making this ratatouille recipe all the time transports me to Provence, France. A couple of years in the past, I stayed with an area household there. On my first evening with them, they served ratatouille for dinner. We sat on their patio, consuming rosé and scooping up the thick stew with crusty bread. I’ve all the time cherished ratatouille, however that evening cemented it as one in every of my favourite summer season dishes.

Since then, I’ve made ratatouille each summer season. This recipe is a streamlined and simplified model of 1 I shared a number of years in the past. It comes collectively on the stovetop—no oven required!—and it’s simply as scrumptious as any ratatouille I’ve tasted in France. I hope you adore it as a lot as I do!

Ratatouille Substances

Right here’s what you’ll have to make this ratatouille recipe:

• Onion and garlic – They create the stew’s savory base.
• Eggplant – Any selection will work, however I sometimes use a medium-large Italian globe eggplant right here.
• Zucchini – Yellow squash is nice too!
• Peppers – Any sort of candy pepper will work right here. I sometimes use yellow, orange, or pink bell peppers. Keep away from inexperienced bell peppers—they gained’t add sufficient sweetness to the ratatouille.
• Tomatoes – They break down right into a sauce that brings the opposite greens collectively. Solely use chopped contemporary tomatoes on this recipe. Canned diced or crushed tomatoes will overpower the opposite veggies.
• White wine vinegar – It makes the ratatouille tangy and vivid.
• Further-virgin olive oil – For sautéing the veggies. You’ll add 1 to three tablespoons of oil to the pan at a time so that every vegetable turns into properly caramelized and tender.
• A pinch of sugar – It tames the acidity of the vinegar and tomatoes.
• Purple pepper flakes – For warmth. Be at liberty to skip them in case you’re delicate to spice.
• Recent herbs – Basil and thyme add contemporary, fragrant taste to this recipe.
• And salt and pepper – To make all of the flavors pop!

Discover the entire recipe with measurements beneath.

How you can Make Ratatouille

In the event you’ve seen the Ratatouille film, you may be questioning why my ratatouille doesn’t include fairly layers of vegetable slices.

It’s a good query! The dish that Remy the rat makes within the film is definitely a tian, a sort of casserole native to Provence. Whereas it’s scrumptious, it’s far fussier to make than conventional ratatouille—a humble stovetop vegetable stew.

Right here’s my most well-liked technique for how one can make ratatouille:

Begin by prepping the eggplant. Chop it into 1/2-inch items. Then, place it in a colander and sprinkle it with salt. Set it over a plate or bowl or within the sink to empty for 20 minutes.

Then, cook dinner the eggplant. Blot it dry and sauté it in a big skillet till tender, 10 to fifteen minutes. Take away it from the pan and put aside.

Subsequent, cook dinner the zucchini. When it’s tender (however not mushy!), take away it from the pan and put aside with the eggplant.

Then, cook dinner the peppers and onions till very tender, stirring within the garlic midway by.

As soon as the onions, bell peppers, and garlic are tender, add the tomatoes, together with the pink pepper flakes and sugar. Cook dinner till they break down right into a sauce, 8 to 10 minutes.

Lastly, simmer the ratatouille. Return the eggplant and zucchini to the pan. Add the vinegar, thyme, salt, and pepper and cook dinner till the ratatouille is thick.

Stir in half the basil and season to style. Garnish with extra basil and serve!

Discover the entire recipe with measurements beneath.

Ratatouille Serving Options

My favourite option to take pleasure in ratatouille is the only: in an enormous bowl with crusty bread on the facet! It’s glorious heat or at room temperature, particularly with a drizzle of olive oil and contemporary basil on high.

Listed here are a couple of extra scrumptious methods to serve it:

How do you wish to eat ratatouille? Let me know within the feedback!

Extra Summer season Recipes to Attempt

In the event you love this ratatouille recipe, strive one in every of these scrumptious summer season dishes subsequent:

Ratatouille

Prep Time: 30 minutes minutes

Cook dinner Time: 50 minutes minutes

Whole Time: 1 hour hr 20 minutes minutes

Serves 4

This ratatouille recipe is my favourite option to make the traditional French stew. It is wealthy and flavorful, full of late summer season greens like eggplant, tomatoes, peppers, and zucchini. Serve it heat or at room temperature with a drizzle of olive oil on high and crusty bread on the facet.

• 1 medium-large eggplant, 1 pound, lower into ½-inch items
• Sea salt
• 6 tablespoons extra-virgin olive oil, plus extra as wanted
• 2 medium zucchini, 1 pound, lower into ½-inch items
• 1 medium yellow onion, chopped
• 1 pink or yellow bell pepper, stemmed, seeded, and lower into ½-inch items
• 3 garlic cloves, chopped
• 1 pound tomatoes on the vine, 3 to five, lower into ½-inch items
• Pinch pink pepper flakes
• Pinch cane sugar
• 1 tablespoon white wine vinegar
• 2 teaspoons chopped contemporary thyme leaves
• Freshly floor black pepper
• ¼ cup thinly sliced contemporary basil leaves, plus extra torn basil for garnish

Cook dinner ModeForestall your display screen from going darkish

• Place the eggplant in a colander and sprinkle with ½ teaspoon salt. Place within the sink or over a big rimmed plate and put aside for 20 minutes to empty. Blot dry with a clear kitchen towel or paper towels.

• Warmth 3 tablespoons of the olive oil in a big skillet over medium warmth. Add the eggplant and cook dinner, stirring sometimes, for 10 to fifteen minutes, or till tender. Switch to a big bowl and put aside.

• Add one other 1 tablespoon olive oil and the zucchini to the skillet. Cook dinner, stirring sometimes, for 3 to five minutes, or till the zucchini is tender however not mushy. Season with ¼ teaspoon salt and switch to the bowl with the eggplant.

• Add one other 1 tablespoon olive oil to the pan. Add the onion and pepper and cook dinner for five minutes, stirring sometimes, or till softened. Stir within the garlic and ¼ teaspoon salt and cook dinner for an additional 10 minutes, or till very tender. If the pan turns into dry, add extra oil as wanted.

• Stir the remaining 1 tablespoon olive oil into the peppers and onions. Add the tomatoes, pink pepper flakes, and sugar and cook dinner for 8 to 10 minutes, or till the tomatoes break down.

• Add the eggplant and zucchini again into the skillet together with the vinegar, thyme, ¼ teaspoon salt, and several other grinds of pepper. Cook dinner, stirring sometimes, for 10 to fifteen minutes, or till the ratatouille is thick. Stir within the basil and season to style. Garnish with extra basil and serve.