Description
A classic French vegetable stew featuring tender eggplant, tomatoes, zucchini, capsicum, and fragrant herbs simmered to perfection. This ratatouille recipe is a flavorful and healthy dish that can be served as a main or a side, with a luscious tomato base and a medley of sautéed vegetables.
Ingredients
Scale
Vegetables
- 1 eggplant (aubergine), cut into 2cm / ¾” cubes (leave skin on) (~450g / 16oz)
- 6 tomatoes, chopped (~150g / 5oz each) (Note: canned tomatoes can be used as a substitute)
- 2 brown onions, chopped into 1cm / ⅖” cubes (~150g / 5oz each)
- 2 capsicum (1 red, 1 yellow), cut into 2cm / ⅘” cubes (~200g / 7oz each)
- 2 zucchinis (courgettes), diced into 1.5cm / ½” pieces (~200g / 7oz each)
- 2 garlic cloves, finely chopped (~3 tsp)
- 20 black olives, pitted and halved
Herbs and Seasonings
- 1 tsp fresh thyme leaves, chopped (or substitute dried thyme)
- 1 tbsp fresh basil, finely chopped (plus extra for garnish)
- 1/2 tsp salt (for sweating eggplant)
- 3/4 tsp salt (cooking/kosher salt, divided)
- 1/4 tsp black pepper
Oils
- 6 tbsp extra virgin olive oil (divided for cooking and drizzling)
Instructions
- Sweat eggplant: Place the cubed eggplant in a colander set over a bowl. Sprinkle with 1/2 teaspoon of salt and toss with your hands to distribute evenly. Let it sit for 30 minutes to release excess moisture. There’s no need to wipe off the water that beads on the surface afterward.
- Make tomato puree: Place the chopped tomatoes into a blender, food processor, or similar appliance and blitz until smooth. Skip this step if using ready-made passata or crushed tomatoes.
- Cook eggplant: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant cubes and cook for 4 to 5 minutes, stirring regularly, until golden on the outside but still firm inside. Transfer the eggplant to a large pot.
- Cook onion and garlic: In the same skillet, add 1 tablespoon of olive oil. Add the chopped onion and garlic with a pinch of salt. Cook for about 3 minutes until the onion softens and edges become slightly golden. Then add this mixture to the pot with the eggplant.
- Cook capsicum: Add another 1 tablespoon of olive oil to the skillet and cook the capsicum with a pinch of salt for approximately 3 minutes. The capsicum should remain firm without significant browning. Add to the pot.
- Cook zucchini: Add 1 more tablespoon of olive oil to the skillet and sauté the zucchini with a pinch of salt for 3 minutes. Keep the zucchini firm and avoid browning. Add to the pot with the other vegetables.
- Add remaining ingredients to pot: Turn the stove heat under the pot to medium-high. Add the tomato puree, chopped thyme, halved black olives, the remaining salt (about 3/4 tsp total minus the pinches used before), and all the black pepper. Mix well.
- Braise: Once the mixture is hot, reduce the heat to a low simmer. Cook uncovered for 20 to 25 minutes, stirring occasionally. The vegetables should become tender, and the liquid will reduce to a thick, moist, and juicy consistency suitable for plating.
- Season and serve: Taste the ratatouille and add more salt if needed, as vegetables can taste bland without enough seasoning. Stir in the chopped fresh basil. Serve immediately, drizzled with extra virgin olive oil and a sprinkle of additional basil. This dish can be enjoyed as a main course accompanied by crusty bread or as a flavorful side.
Notes
- If fresh tomatoes are unavailable, canned tomatoes or passata are excellent substitutes.
- Fresh thyme and basil can be replaced with dried herbs if necessary, though fresh herbs provide the best flavor.
- Salting the eggplant helps reduce any bitterness and removes extra moisture for a better texture.
- The vegetables are sautéed separately to ensure even cooking and preserve their textures.
- This recipe pairs wonderfully with crusty bread or can be served over rice, polenta, or alongside grilled meats.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Side Dish
- Method: Stovetop
- Cuisine: French
Keywords: ratatouille, French vegetable stew, eggplant stew, healthy vegetable dish, vegetarian stew, Mediterranean cuisine
