🇫🇷 The Classic Ratatouille

Ratatouille is a dish originally from the southeastern region of France (Nice). It is made of a variety of vegetables. The secret to make a great Ratatouille, is to precook each vegetable separately, then all the vegetables will be mixed and simmer together for  about 45 minutes. Ratatouille can be served as an appetizer, a side dish or a main dish. It can be eaten hot or cold. It’s a great dish for vegetarians and vegans.
5 from 11 votes
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 8
Author LDS’s Mom

Ingredients

  • 1 medium onion
  • 4 cloves garlic, minced
  • 4 medium tomatoes
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 2 medium zucchinis
  • 2 medium eggplants
  • 1 bay leaf
  • 1/4 tsp oregano
  • ¼ tsp thyme
  • 1 tsp granulated sugar (optional)
  • 8 tbsp of extra virgin olive oil plus more if needed
  • salt and pepper to taste

Instructions

  1. First wash all the vegetables and start cutting them.
  2. Cut the tomatoes into small pieces and set aside.
  3. Dice the bell peppers (red and green). Set aside.
  4. Dice the eggplants then set aside.
  5. Dice the zucchinis and set aside.
  6. Finely chop the onions and set aside
  7. Place a frying pan with about 2 tablespoons olive oil, over medium high heat.
  8. Put the onions in the pan and cook for about 3 to 5 minutes or until tender. Place the onions in a saucepan.
  9. Use the same frying pan and add 2 tablespoons of olive oil. Place it over medium high heat.

  10. Toss in the diced red and green bell peppers and let cook for about 5 minutes, stirring frequently. Place the precooked bell peppers in the saucepan, over the onions.
  11. Do the same thing with the zucchinis and eggplants by sauteing each vegetable individually in olive oil (2 tablespoons for each) for about 5 minutes. Place the sauteed zucchinis and eggplants in the saucepan with the onions and bell peppers.
  12. Place the saucepan over medium heat.
  13. Add the tomatoes, minced garlic and sugar to the saucepan with the rest of the vegetables.
  14. Add the bay leaf, oregano, thyme and season with salt and pepper to taste. Mix everything well.
  15. Put the saucepan cover on and reduce the heat to low then let simmer for about 45 minutes.
  16. Serve hot or cold.

Recipe Notes

  • You can add extra virgin olive oil as needed while precooking the vegetables.
  • The add of the sugar is to cut the acidity of the tomatoes.
  • you can use any aromatic herb that you prefer (preferably fresh).

 

25 Replies to “🇫🇷 The Classic Ratatouille”

  1. Ratatouille is something that I have been experimenting with since not so long ago. But it is such a great dish that if cooked properly it tastes so delicious! Interestingly, I have been precooking each vegetable without even knowing the secret – woohoo!

  2. If there was a recipe that I have been wanting to make for a long time but never had a chance to, that would be ratatouille. But I think the wait is over – your recipe made me want to cook it ASAP, and that is what I’m going to do!

  3. I love a good ratatouille and this looks delicious. I like to serve mine as a side dish with some roasted chicken or veal.

    1. It’s my pleasure! please let me know how you feel after eating a big giant bowl of this classic ratatouille 😉

  4. Oh, I just love ratatouille! I remember the first time I ate it. My partner made me dinner and when he set the plate in front of me, I thought, “Oh my, what is this!?” Let’s face it, ratatouille is not a pretty looking dish at all. Ha! But, it’s so delicious. Thanks for sharing the recipe. I think I’ll make ratatouille for him now that I have a recipe. 🙂

  5. I was in Belarus a few years ago and ordered a ratatouille. I was shocked when I got the plate and it was just chopped up vegetables, not even cooked! I’ll definitely try this recipe though, it looks fantastic.

    1. Thank you! Eggplants were the reason why I made ratatouille that day. I had some forgotten eggplants in the fridge that ended up in this dish.

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