FranceStewDinnerVeganVegetarianGluten-freeDairy-free

Ratatouille

Name: Ratatouille
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: France
Ingredients: 2 eggplants, in chunks; 3 zucchini, in chunks; 2 bell peppers, red and yellow, in strips; 2 onions, sliced; 6 ripe tomatoes, chopped, or 400 g canned; 4 garlic cloves, sliced; 120 ml olive oil, divided, and yes, that much; 4 sprigs fresh thyme; 1 bay leaf; 1 handful fresh basil, torn, at the end; salt and pepper, per vegetable

Proper Provençal ratatouille: each vegetable sautéed separately, then married with tomato and herbs. Slower than one pot, better than one pot.

prep: 30 min
cook: 1 h
total: 1 h 30 min
serves: 6
level: medium

The entire argument about ratatouille is one question: together or separately? The grandmothers of Nice answer firmly: each vegetable sautéed on its own, meeting the others only at the end, so eggplant tastes of eggplant and zucchini of zucchini.

The famous spiral version from the film is confit byaldi, a chef’s remix. This is the original, and it is even better the next day, warm or cold.

Ratatouille is one of the world's classic dishes from 67 countries.

ingredients

for 6 servings · tap to tick off

2 eggplants, in chunks
3 zucchini, in chunks
2 bell peppers, red and yellow, in strips
2 onions, sliced
6 ripe tomatoes, chopped, or 400 g canned
4 garlic cloves, sliced
120 ml olive oil, divided, and yes, that much
4 sprigs fresh thyme
1 bay leaf
1 handful fresh basil, torn, at the end
salt and pepper, per vegetable

good to have

large sauté pan
dutch oven

As an Amazon Associate we earn from qualifying purchases.

method

Sauté the eggplant in olive oil over brisk heat until golden and tender; salt it and set aside. Repeat with the zucchini, then the peppers, each in their own oil, each seasoned, each set aside.
In the same pot, soften the onions, add the garlic, then the tomatoes, thyme and bay, and simmer 15 minutes into a loose sauce.
Return all the vegetables to the pot, fold gently, and simmer together, uncovered, for 20 minutes.
Rest off the heat 15 minutes, remove the bay and thyme stems, and finish with torn basil and your best olive oil.

chef's tips

The separate sautés are the dish. One-pot ratatouille is a fine vegetable stew with the wrong name.
It is better tomorrow, and outstanding cold with bread and a boiled egg.
Each vegetable is seasoned as it cooks, not the pot at the end.

classic recipes, cooked properly.

We use cookies to see which recipes people love.Learn more