The Best Ratatouille Recipe

Introduction

Ratatouille is a classic French vegetable stew bursting with fresh flavors and vibrant colors. This recipe combines tender aubergine, courgette, peppers, and tomatoes, simmered slowly to create a rich and comforting dish perfect for any season.

Ingredients

• 60ml plus 2 tablespoons extra-virgin olive oil
• 2 yellow peppers, diced into 1/2-inch pieces
• 1 large yellow onion, diced into 1/2-inch pieces
• Salt and freshly ground black pepper
• 1 large aubergine, diced into 1/2-inch pieces
• 1 large courgette, diced into 1/2-inch pieces
• 3 cloves garlic, minced (about 1 tablespoon)
• 3 tablespoons tomato paste
• 1/2 teaspoon crushed red pepper flakes, optional
• 1 1/2 pounds ripe tomatoes, diced into 1/2-inch pieces
• 13g fresh parsley, chopped, plus more for serving
• 6 large fresh basil leaves, torn, plus more for serving

Instructions

1. Step 1: Heat 60ml olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the peppers, onion, and 1 teaspoon salt. Cook, stirring often, until the onions are translucent and the peppers have softened slightly, about 10 minutes.
2. Step 2: Add the aubergine, the remaining 2 tablespoons olive oil, and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes.
3. Step 3: Add the courgette and continue to cook, stirring often, until it begins to soften, about 5 minutes.
4. Step 4: Stir in the garlic, tomato paste, and red pepper flakes if using. Cook, stirring often, until the courgette has softened, about 5 minutes.
5. Step 5: Add the diced tomatoes, bring to a simmer, then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille reaches a thick stew-like consistency, about 10 minutes.
6. Step 6: Stir in the chopped parsley and torn basil leaves. Season with salt and freshly ground black pepper to taste.
7. Step 7: Spoon the ratatouille into bowls and garnish with additional parsley and basil before serving.

Tips & Variations

• For a smoky flavor, roast the aubergine before adding it to the pot.
• If fresh tomatoes are not available, canned diced tomatoes work well as a substitute.
• Try adding other vegetables like zucchini or mushrooms to customize the stew.
• Serve with crusty bread, rice, or as a side to grilled meats for a complete meal.

Storage

Store leftover ratatouille in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ratatouille ahead of time?

Yes, ratatouille often tastes better the next day as the flavors have more time to meld. Prepare it in advance and store it in the refrigerator overnight.

Is ratatouille suitable for vegans and vegetarians?

Absolutely! Ratatouille is naturally vegan and vegetarian, made entirely from fresh vegetables and olive oil.

The Best Ratatouille Recipe

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★★★★★

4.6 from 69 reviews

This classic ratatouille recipe is a flavorful French vegetable stew featuring a medley of peppers, eggplant, zucchini, tomatoes, and fresh herbs, all gently simmered to create a thick, comforting dish perfect as a side or light main course.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 43 minutes
• Total Time: 58 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French
• Diet: Vegan

Ingredients

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Vegetables and Herbs

• 2 yellow peppers, diced into 1/2-inch pieces
• 1 large yellow onion, diced into 1/2-inch pieces
• 1 large aubergine (eggplant), diced into 1/2-inch pieces
• 1 large courgette (zucchini), diced into 1/2-inch pieces
• 1 1/2 pounds ripe tomatoes, diced into 1/2-inch pieces
• 3 cloves garlic, minced (about 1 tablespoon)
• 13g fresh parsley, chopped, plus more for serving
• 6 large fresh basil leaves, torn, plus more for serving

Oils and Seasonings

• 60ml plus 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes (optional)
• 3 tablespoons tomato paste

Instructions

1. Heat the oil: Heat 60ml olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Cook peppers and onion: Add the diced yellow peppers, onion, and 1 teaspoon salt. Cook, stirring often, until onions become translucent and peppers soften slightly, about 10 minutes.
3. Add aubergine and oil: Stir in the diced aubergine, remaining 2 tablespoons olive oil, and 1 teaspoon salt. Continue cooking, stirring frequently, until aubergine is very soft, about 8 minutes.
4. Add courgette: Add the diced courgette and cook, stirring often, until it begins to soften, about 5 minutes.
5. Add garlic and tomato paste: Stir in minced garlic, tomato paste, and optional crushed red pepper flakes. Cook while stirring often until the courgette fully softens, about 5 minutes more.
6. Add tomatoes and simmer: Stir in the diced tomatoes, bring the mixture to a simmer, then reduce heat to low and cover the pot.
7. Simmer to thicken: Let the ratatouille simmer covered, stirring occasionally, until the stew reaches a thick, stew-like consistency, about 10 minutes.
8. Finish with herbs and seasoning: Stir in chopped parsley and torn basil leaves, then season with salt and freshly ground black pepper to taste.
9. Serve: Spoon the ratatouille into bowls and garnish with additional fresh parsley and basil before serving.

Notes

• Use fresh, ripe tomatoes for the best flavor and natural sweetness.
• Adjust crushed red pepper flakes according to your preferred spice level or omit entirely for a milder dish.
• Ratatouille pairs wonderfully with crusty bread, rice, or as a side to grilled meats.
• This dish is delicious served warm or at room temperature and often tastes even better the next day.
• For a smoother texture, you can briefly blend part of the stew before serving.

Keywords: ratatouille, French vegetable stew, aubergine recipe, summer vegetables, vegan main course, healthy vegetable stew