Description
Looking for a delicious dinner idea? Try our Homemade Ratatouille Recipe today! Discover a savory, vegetable-packed dish bursting with flavor.
Ingredients
Scale
- 1 large eggplant (about 1.5 lbs/680g), cut into 1-inch cubes
- 2 medium zucchini (about 1 lb/450g), sliced into ¼-inch rounds
- 2 medium yellow squash (about 1 lb/450g), sliced into ¼-inch rounds
- 2 red bell peppers, seeded and cut into 1-inch pieces
- 1 large onion, diced (about 2 cups/300g)
- 4 large garlic cloves, minced (about 2 tablespoons)
- 1 can (28 oz/800g) crushed tomatoes (or 6–7 fresh tomatoes, diced)
- 3 tablespoons extra virgin olive oil, plus extra for serving
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 teaspoon dried)
- 2 tablespoons fresh basil, chopped, plus more for garnish
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Step 1: Prepare the Eggplant Place cubed eggplant in a colander, sprinkle with ½ teaspoon salt, and toss to coat evenly. Let sit for 30 minutes to draw out moisture and bitterness. After 30 minutes, gently pat dry with paper towels to remove excess moisture and salt. This step ensures your eggplant will be silky, not soggy, in your finished ratatouille.
- Step 2: Sauté the Aromatics Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven over medium heat. Add onions and cook until translucent and slightly golden, about 5-7 minutes. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. The aroma that fills your kitchen now is the foundation of your ratatouille’s flavor profile.
- Step 3: Layer in the Vegetables Add eggplant and bell peppers to the pot with an additional tablespoon of olive oil. Cook for about 8 minutes, stirring occasionally, until they begin to soften. Next, add zucchini and yellow squash, cooking for another 5 minutes until all vegetables are beginning to tenderize but still hold their shape.
- Step 4: Add Tomatoes and Seasonings Pour in crushed tomatoes, then add bay leaves, thyme, half the chopped basil, salt, pepper, and red pepper flakes if using. Gently stir to combine all ingredients. The vibrant colors now mingling in your pot showcase why ratatouille is as beautiful as it is delicious.
- Step 5: Simmer to Perfection Reduce heat to low, cover partially with a lid, and let simmer for 30-40 minutes, stirring gently and occasionally. The ratatouille is ready when the vegetables are tender but not mushy, and the liquid has reduced to create a thick, flavorful sauce. Remove bay leaves and thyme sprigs.
- Step 6: Final Touches Remove from heat and stir in remaining fresh basil and parsley. Let the ratatouille rest for 10 minutes before serving to allow flavors to settle. This resting period is where the magic happens, as all the individual components meld into a harmonious dish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg