What Is Ratatouille Recipe

I adore ratatouille. It is a celebratory summer dish, fully taking advantage of the array of vegetables available during that season.

My ratatouille is a vehicle for the harmonious meeting of textures and flavors of the golden zucchini, plump eggplants, and sweet bell peppers that I add. These are the main ingredients.

However, I cannot imagine making it without the essential base of onions and garlic that I gently sauté in olive oil until they are meltingly tender; nor can I imagine it without the fresh thyme and basil that really make the dish sing. Oh, and did I mention the fresh parsley?

That is the final flourish of flavor that sends me straight to old France every time.

Ingredients

Aubergine: High in fiber, low in calories, supports heart health.

Zucchini: Low in carbohydrates, abundant in vitamin C and potassium.

Rich in vitamin C, the red bell pepper provides sweetness and a bright, vibrant color.

Tomatoes: Supplies lycopene, antioxidant nutrients; promotes skin health.

Olive oil consists of beneficial fats, promotes heart wellness, and heightens palatability.

Ingredient Quantities

• 1 eggplant, diced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 large tomatoes, chopped
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt to taste
• Black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Start by getting your vegetables ready: cube the eggplant, cut the zucchini and yellow squash into large pieces, chop the red and yellow bell peppers, and chop the onion. Mince the garlic, and chop the tomatoes into large pieces.

2. In a large skillet or Dutch oven, medium heat the olive oil. Add the onion, chopped, and the garlic, minced, and sauté until the onion is translucent, about 3 minutes.

3. In the skillet, add the eggplant, dicing it first if you haven’t done so already, and cook it for approximately 5 minutes, stirring now and then, until the pieces start to soften.

4. Incorporate the zucchini, yellow squash, and bell peppers into the mix. Work them into the 5-minute plan, stretching it to
5. Continue to stir the mixture occasionally.

5. Add the diced tomatoes, and season the mixture with dried thyme, dried basil, salt, and black pepper to taste.

6. Lower the heat and cover the skillet. Let the ratatouille cook quietly and gently for about 20 to 30 minutes, stirring now and then, until the vegetables are tender and have taken on the flavors.

7. As the ratatouille simmers, taste it, and adjust the seasoning as necessary, adding more salt or pepper if desired.

8. When cooking the vegetables, make sure to achieve the desired doneness, and then remove the skillet from the heat.

9. Fold in the freshly chopped parsley to give the dish a pop of freshness.

10. Warm and serve as a side dish, or as a main dish, paired with crusty bread or rice, and you’ve got yourself a completely satisfactory meal. Behold the warmth and simplicity that is both a side and a main dish, depending on how you want to play with it.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large skillet or Dutch oven
4. Wooden spoon or spatula
5. Measuring cups and spoons
6. Stirring spoon
7. Serving spoon

FAQ

• What is Ratatouille?– A typical French Provencal recipe for “Ratatouille” can be made with a variety of summer vegetables, but it primarily includes eggplant, zucchini, bell peppers, and tomatoes.
• Can I add other vegetables to this recipe?Indeed, Ratatouille is adaptable. You may include other vegetables, as you prefer, such as mushrooms or carrots. It’s all up to you.
• Is Ratatouille served hot or cold?Though it’s most commonly served warm as a main dish or side, Ratatouille can be served both hot and cold.
• How can I make this recipe vegan?The ingredients in this recipe, all of which are plant-based, make it an ideal choice for vegans. Cooking with olive oil makes this dish even more heart-healthy.
• What dishes pair well with Ratatouille?Crusty bread, rice, and pasta are all good pairings with ratatouille, as are most proteins, including grilled chicken and fish.
• How long does Ratatouille last in the fridge?An airtight container in the refrigerator allows for ratatouille to be stored for 4 days at most.
• Can I freeze Ratatouille?– Yes, Ratatouille freezes well. Store it in a container safe for the freezer for up to 3 months, then thaw and reheat gently before serving.

Substitutions and Variations

1 eggplant, diced: Substitute portobello mushrooms, diced
One zucchini, sliced: Use yellow squash, sliced, as a substitute.
Minced garlic, 2 cloves: Substitute with garlic powder, 1 teaspoon
1/4 cup olive oil: Substitute sunflower oil or canola oil.
1 teaspoon dried thyme: Use 1 teaspoon herbes de Provence to replace this.