Ratatouille

4.89 from 9 votes

Recipe from Two Peas and Their Pod

A simple and flavorful French vegetable stew made with eggplant, zucchini, red peppers, tomatoes, onion, garlic, and herbs. The perfect dish for using up your summer garden produce.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: French

Keyword: vegetarian

Servings:

Calories: 180kcal

Ingredients

1 large eggplant, chopped into 1/2-inch cubes
Kosher salt
5 tablespoons olive oil, divided, plus more to taste
1 large yellow onion, chopped
2 red bell peppers, seeds removed and chopped
6 cloves garlic, finely chopped
2 small zucchinis, chopped into 1/2-inch cubes
6 ripe medium tomatoes, chopped into 1/2-inch cubes
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped fresh basil
Kosher salt and freshly ground black pepper, to taste

Instructions

First, sprinkle the eggplant with salt, about 1 teaspoon, and let it sit in a colander or bowl while you prepare the other vegetables.
When you have all the vegetables ready to go, heat a large pot over medium-high heat on the stove. Add 2 tablespoons of olive to the hot pan and stir in the eggplant. Cook, stirring occasionally, until the eggplant is softened and browned, about 8 to 10 minutes. If you have to add a little more olive oil, you can. Remove the eggplant from the pot and set aside.
Add the additional 2 tablespoons of olive oil. Stir in the onion and peppers and cook until softened, about 5 minutes. Add the garlic and cook for a minute or two, stirring, making sue the garlic doesn’t brown. Add zucchini and cook for 2 minutes. Stir in the tomatoes, dried thyme, and crushed red pepper flakes.
Turn the heat to low and let the vegetables cook for about 10 minutes, stirring occasionally. Add the eggplant and cook for 5 to 10 more minutes or until vegetables are soft. Stir in the basil and season with salt and pepper, to taste.
Drizzle with additional olive oil and garnish with extra basil and Parmesan cheese, if desired. Serve with crusty bread, pasta, polenta, eggs, or enjoy plain.

Notes

Ratatouille will keep in a container in the refrigerator for up to 5 days.

Nutrition