Classic Ratatouille
This traditional French Provençal stew features a vibrant medley of summer vegetables like eggplant, zucchini, and bell peppers, slow-cooked in a rich tomato sauce. It's a flavorful and hearty vegan dish that can be enjoyed as a main course or a side.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 203 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcseggplant, diced into 1-inch (2.5 cm) cubes
- 2 pcszucchini, diced into 1-inch (2.5 cm) cubes
- 1 pcsred bell pepper, diced into 1-inch (2.5 cm) cubes
- 1 pcsyellow bell pepper, diced into 1-inch (2.5 cm) cubes
- 1 pcsyellow onion, chopped
- 4 clovegarlic, minced
- 400 gcanned crushed tomatoes
- 2 tbsptomato paste
- 120 mlvegetable broth
- 1 tspfresh thyme, chopped
- 1 tspfresh oregano, chopped
- 1 pcsbay leaf
- 3 tbspolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 2 tbspfresh basil, chopped for garnish(optional)
Equipment
knife · cutting board · large pot · wooden spoon
The method
Step by step
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
About 2 min
- 2
Add the diced eggplant, zucchini, red bell pepper, and yellow bell pepper to the pot.
- 3
Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they begin to soften and lightly brown.
About 10 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary to ensure even browning.
- 4
Remove the sautéed vegetables from the pot and set aside.
About 1 min
- 5
Add the chopped yellow onion to the same pot and cook for 5-7 minutes until softened and translucent, adding a splash more olive oil if needed.
About 7 min
- 6
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 7
Pour in the crushed tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot.
- 8
Add the fresh thyme, fresh oregano, bay leaf, salt, and black pepper.
- 9
Bring the tomato mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
About 15 min
- 10
Return the sautéed vegetables to the pot with the tomato sauce.
- 11
Stir gently to combine, then cover and continue to simmer for another 20-25 minutes, or until all vegetables are tender.
About 25 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
- 12
Remove the bay leaf before serving.
- 13
Taste and adjust seasoning if necessary.
- 14
Garnish with fresh basil before serving.
Per serving
Nutrition
- Calories
- 202.9kcal
- Protein
- 4.8g
- Carbs
- 24.4g
- Fat
- 11g
- Fibre
- 6.8g
- Sugar
- 14.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover ratatouille in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
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