Herbed Skillet Ratatouille

Ratatouille is eggplant, zucchini, bell peppers, onion, garlic, tomatoes, and olive oil cooked slowly in a skillet until everything is soft, jammy, and concentrated. It’s as gorgeous as it is delicious, and it is the quintessential Provencal recipe.

Each vegetable goes in separately so it has a chance to brown before the next one goes in. This takes patience, about an hour, but the layered flavor is so frickin’ worth it.

Season with Herbes de Provence, fresh basil, and a good hit of olive oil at the end. Eat it warm, at room temperature, or cold the next day. It’s good on its own, next to grilled fish, or spooned over toast rubbed with garlic. If you want to really claim to be able to cook French food, this is one you will have to be able to master.

How to Make Skillet Ratatouille:

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Cook the eggplant 5 minutes until browned on the edges.

Remove and set aside.

Add 2 tablespoons oil. Cook the zucchini 4 minutes until lightly browned. Remove and set aside.

Add 1 tablespoon oil. Cook the bell peppers 4 minutes until softened. Remove and set aside.

Add 1 tablespoon oil. Cook the onion 5 minutes until translucent. Add garlic and cook 30 seconds.

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, herbes de Provence, salt, and pepper. Simmer 5 minutes.

Return all the vegetables to the pot. Stir gently, reduce heat to low, and simmer partially covered for 25 minutes, stirring occasionally.

Fold in the fresh basil and parsley. Taste and adjust seasoning.

Serve warm, at room temperature, or cold with crusty bread.

Herbed Skillet Ratatouille

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4.7 from 3 reviews

• Author: Alain Allegretti
• Total Time: 60 minutes
• Yield: 6 servings 1x

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Description

Ratatouille is Provençal cooking at its most elemental — summer vegetables, olive oil, garlic, herbs, and time. No cream, no cheese, no tricks. When done properly, each vegetable keeps its identity while contributing to a stew that tastes like more than the sum of its parts. The secret is patience: cook each vegetable separately so nothing steams, then bring them together to simmer low and slow until the flavors meld into something deeply savory and sweet.

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Ingredients

Units USM Scale 1x2x3x

• 2 medium eggplants, cut into 1-inch cubes
• 3 medium zucchini, cut into 1-inch cubes
• 2 red bell peppers, cut into 1-inch pieces
• 1 large yellow onion, diced
• 6 cloves garlic, minced
• 6 tablespoons olive oil, divided
• 1 can (28 ounces) whole peeled tomatoes, crushed by hand
• 2 tablespoons tomato paste
• 2 teaspoons herbes de Provence
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh basil, torn
• 2 tablespoons fresh flat-leaf parsley, chopped
• Crusty bread for serving

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Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Cook the eggplant 5 minutes until browned on the edges. Remove and set aside.
2. Add 2 tablespoons oil. Cook the zucchini 4 minutes until lightly browned. Remove and set aside.
3. Add 1 tablespoon oil. Cook the bell peppers 4 minutes until softened. Remove and set aside.
4. Add 1 tablespoon oil. Cook the onion 5 minutes until translucent. Add garlic and cook 30 seconds.
5. Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, herbes de Provence, salt, and pepper. Simmer 5 minutes.
6. Return all the vegetables to the pot. Stir gently, reduce heat to low, and simmer partially covered for 25 minutes, stirring occasionally.
7. Fold in the fresh basil and parsley. Taste and adjust seasoning.
8. Serve warm, at room temperature, or cold with crusty bread.

Notes

• Cooking each vegetable separately and at high heat is the difference between ratatouille and vegetable mush. Each component needs to brown, not steam.
• Ratatouille is one of those rare dishes that tastes better the next day. Make it ahead and reheat gently, or serve it at room temperature.
• Good olive oil matters here more than in almost any other recipe — it is a primary flavor, not just a cooking medium.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 225
• Sugar: 12
• Sodium: 640
• Fat: 14
• Carbohydrates: 22
• Fiber: 7
• Protein: 5