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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/the-best-ratatouille-recipe/