Ratatouille Supreme
A classic Provençal stew featuring eggplant, zucchini, and tomatoes simmered with aromatic herbs and a splash of white wine. This rustic, hearty dish is perfect as a main course with crusty bread or as a flavorful side.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 257 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcseggplant, peeled and cut into 2cm cubes
- 2 pcszucchini, cut into 2cm cubes
- 0.5 cupolive oil
- 1 pcsgreen bell pepper, coarsely chopped
- 1 pcsyellow onion, chopped
- 3 clovegarlic, minced
- 4 pcstomato, peeled and cut into wedges
- 0.5 cupblack olive, pitted
- 0.5 cupdry white wine(optional)
- 1 tspsalt
- 1 tspwhite pepper, ground
- 1 tspdried basil
- 0.13 tspdried thyme
- 0.13 tspdried rosemary
- 1 pcsbay leaf
garnish
- 2 tbspfresh parsley, chopped
Equipment
large skillet · wooden spoon · cutting board · knife
The method
Step by step
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat.
About 2 min
Cook’s note: Using a heavy-bottomed pot will help prevent the vegetables from sticking and ensures even cooking.
- 2
Add the cubed eggplant and zucchini to the hot oil and sauté for 6 to 8 minutes, stirring occasionally, until they begin to soften and lightly brown.
About 8 min
Cook’s note: Don't overcrowd the pan; cook in batches if necessary to ensure the vegetables sauté rather than steam.
- 3
Stir in the chopped green bell pepper and yellow onion.
- 4
Continue to cook for another 6 minutes, stirring occasionally, until the peppers and onion have softened.
About 6 min
- 5
Add the minced garlic and cook for 1-2 minutes more, until it becomes fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic, as it can become bitter.
- 6
Add the tomato wedges, pitted olives, dry white wine, salt, white pepper, dried basil, dried thyme, dried rosemary, and the bay leaf to the skillet.
About 2 min
- 7
Bring the mixture to a gentle simmer, then reduce the heat to low.
About 3 min
- 8
Cover the skillet and let it simmer for at least 5 minutes to allow the flavors to meld together.
About 5 min
Cook’s note: For a deeper flavor, you can let it simmer for up to 15-20 minutes.
- 9
Remove the skillet from the heat and carefully discard the bay leaf.
About 1 min
- 10
Sprinkle the fresh parsley over the top and serve warm.
About 1 min
Cook’s note: Ratatouille is also delicious served at room temperature or even cold the next day.
Per serving
Nutrition
- Calories
- 257.1kcal
- Protein
- 3.3g
- Carbs
- 16.3g
- Fat
- 19.8g
- Fibre
- 5.5g
- Sugar
- 8.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container in the refrigerator.
Reheat gently in a saucepan over low heat or in the microwave until warmed through.
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