Name: Ratatouille
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Cuisine: French
Ingredients: . Vegetables; 1 pound medium-large eggplant (cut into ½-inch pieces); 6 tablespoons extra-virgin olive oil (plus more as needed); 2 medium zucchini (cut into ½-inch pieces); 1 medium yellow onion (chopped); 1 red or yellow bell pepper (stemmed, seeded, and cut into ½-inch pieces); 3 cloves garlic (chopped); 1 pound tomatoes on the vine (cut into ½-inch pieces); Pinch red pepper flakes; Pinch cane sugar; 1 tablespoon white wine vinegar; 2 teaspoons chopped fresh thyme leaves; Freshly ground black pepper; ¼ cup thinly sliced fresh basil leaves (plus more torn basil for garnish)

Welcome to the vibrant world of Ratatouille! This classic French dish is not only a feast for the eyes but also a celebration of fresh vegetables. Perfect for any season, it’s a delicious way to enjoy the bounty of summer!

Cooking Tips

This part’s so satisfying—let the veggies shine! Feel free to adjust the herbs to your liking, and don’t forget to garnish with fresh basil for that extra burst of flavor.

Why You’ll Love It

Ratatouille is incredibly versatile. Serve it warm or cold, as a side or a main dish. Trust me, you’ll love it!

Ingredients

Instructions

Prepare the Eggplant:
Step 1

Place the eggplant in a colander and sprinkle with ½ teaspoon salt. Place in the sink or over a large rimmed plate and set aside for 20 minutes to drain. Blot dry with a clean kitchen towel or paper towels.
Step 2

Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, for 10 to 15 minutes, or until tender. Transfer to a large bowl and set aside.
Step 3

Add another 1 tablespoon olive oil and the zucchini to the skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until the zucchini is tender but not mushy. Season with ¼ teaspoon salt and transfer to the bowl with the eggplant.
Step 4

Add another 1 tablespoon olive oil to the pan. Add the onion and pepper and cook for 5 minutes, stirring occasionally, or until softened. Stir in the garlic and ¼ teaspoon salt and cook for another 10 minutes, or until very tender. If the pan becomes dry, add more oil as needed.
Step 5

Stir the remaining 1 tablespoon olive oil into the peppers and onions. Add the tomatoes, red pepper flakes, and sugar and cook for 8 to 10 minutes, or until the tomatoes break down.
Step 6

Add the eggplant and zucchini back into the skillet along with the vinegar, thyme, ¼ teaspoon salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the ratatouille is thick. Stir in the basil and season to taste. Garnish with more basil and serve.

Nutrition

Calories: 200, Fat: 12g, Carbs: 22g, Protein: 3g

Cooking techniques

Sauteing vegetables to develop flavors and create a deliciously tender texture is key. Don't rush the cooking process; let each vegetable shine!

Variations or substitutions

Feel free to substitute any seasonal vegetables you have on hand, such as mushrooms or carrots. You can also use balsamic vinegar in place of white wine vinegar for a different flavor profile.

Storage tips

Store leftover Ratatouille in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months!

Notes

For a vegan version, this recipe is naturally vegan-friendly. Enjoy without any animal products.