Rosemary, thyme, basil, and oregano are all typically French and typically perfect in ratatouille. You’ll also need salt, and vinegar or wine really helps brighten things up at the end.
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Ratatouille
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore, Vegetarian
Description
A vibrant medley of summer vegetables, slow-cooked to perfection. Herbs add depth to this classic French dish.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 medium eggplant, peeled if desired, diced in 1" cubes
- 1 red bell pepper, diced
- 4 or 5 summer squash, any variety (I used 1 zucchini, 2 yellow crooknecks, and 1 large white pattypan), diced
- salt and pepper to taste
- 1 to 2 cloves garlic, minced (optional)
- 1 cups (237 ml) cherry tomatoes, halved, or 1 or 2 medium tomatoes, diced
- 2 to 4 tsp chopped fresh herbs (thyme, rosemary, basil, oregano, in any combination)
- 1 tsp (5 ml) cane vinegar or 2 tsp (10 ml) white or red wine
Instructions
- Heat a large saute pan with high sides over medium-high heat and pour in the oil.
- When the oil is hot, add the eggplant, red bell pepper, squash, and garlic, along with 1 teaspoon of salt and pepper. Stir and saute for a few minutes, then reduce the heat to medium and cook, stirring occasionally, for about 5 minutes, until the vegetables start to soften.
- Add the tomatoes and herbs, stir well, and continue cooking over medium heat for another 10 minutes, stirring occasionally to prevent sticking.
- When the vegetables are getting really soft, reduce the heat to medium-low and continue cooking another 10 minutes, or until the texture is to your liking and everything is tender.
- Add in the vinegar or wine, stir to combine.
- Taste and adjust seasoning; you may need more salt.
Notes
- For richer flavor, roast the vegetables before adding them to the pan.
- If using larger tomatoes, core and dice them before adding to the ratatouille.
- Store leftover ratatouille in an airtight container in the refrigerator for up to 5 days; the flavors will deepen.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 4
Frequently Asked Questions
What vegetables are typically used in a summer ratatouille?
Zucchini, eggplant, bell peppers, tomatoes, and onions are the core vegetables. In summer, use ripe tomatoes and fresh produce for the best results.
Do you need to salt the eggplant before cooking?
No pre-salting step is needed here — the diced eggplant goes straight into the hot oil with the bell pepper, squash, and garlic, seasoned with salt and pepper as everything cooks down together until tender.
Can ratatouille be made ahead of time?
Yes, ratatouille actually tastes better the next day once the flavors have had time to meld. Store it covered in the refrigerator for up to 3 days and reheat gently on the stovetop.
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added the splash of vinegar at the end like it says and i wont go back now, made a big pot on sunday and ate it cold out of the fridge for three days.