Easy Ratatouille
This easy ratatouille recipe brings the vibrant flavors of Provence right to your kitchen with tender eggplant, zucchini, bell peppers, and tomatoes all simmered together in a fragrant herb-infused sauce.
Equipment
- Large Dutch Oven - or heavy-bottomed pot with lid
- Large skillet - or sauté pan
- Sharp chef's knife
- Cutting board
- Wooden spoon - or spatula
- Colander - for salting eggplant, optional
- Measuring cups
- Measuring spoons
- Slotted spoon
- Large serving bowl - or platter
Ingredients
- 1 large eggplant - about 1 lb or 450g, cut into ¾-inch (2cm) cubes
- 2 medium zucchini - about 1 lb or 450g, cut into ¾-inch (2cm) cubes
- 1 medium yellow squash - about 8 oz or 225g, cut into ¾-inch (2cm) cubes
- 2 bell peppers - 1 red, 1 yellow or orange, cut into ¾-inch (2cm) pieces
- 1 large yellow onion - diced
- 4 cloves garlic - minced
- 4 large ripe tomatoes - about 1.5 lbs or 680g, chopped, or 1 can (28 oz/794g) crushed tomatoes
- 0.25 cup olive oil - 60ml, divided
- 1 teaspoon kosher salt - plus more to taste, plus about 1 tablespoon for salting eggplant (optional)
- 0.5 teaspoon black pepper - plus more to taste
- 2 teaspoons herbes de Provence
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 cup fresh basil leaves - torn
- 2 tablespoons fresh parsley - chopped
- 1 bay leaf
Instructions
- Place eggplant cubes in a colander over a bowl, sprinkle generously with salt, and let sit for 30 minutes. Rinse and pat completely dry.
- Cut all remaining vegetables into ¾-inch (2cm) pieces, keeping each type in separate bowls.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant in a single layer and cook for 4-5 minutes until golden brown. Transfer to a bowl.
- Add 1 tablespoon olive oil to the same skillet. Cook zucchini and squash for 3-4 minutes until lightly browned, then transfer to bowl with eggplant.
- Add another tablespoon olive oil to the skillet. Cook bell peppers for 3-4 minutes until softened, then transfer to the bowl with other vegetables.
- In a Dutch oven, heat remaining tablespoon olive oil over medium heat. Cook onion for 5-6 minutes until softened, then add garlic and cook for 1 more minute.
- Add fresh or canned tomatoes, herbes de Provence, oregano, thyme, bay leaf, ½ teaspoon salt, and ¼ teaspoon black pepper. Simmer for 5-7 minutes until slightly thickened.
- Gently fold all sautéed vegetables into the tomato sauce. Bring to a gentle simmer, cover, and cook on low for 20-25 minutes, stirring gently every 8-10 minutes.
- Remove bay leaf. Taste and adjust seasoning. Stir in fresh basil and sprinkle with parsley. Let rest for 5-10 minutes before serving.
Notes
- Salting eggplant: While optional, salting the eggplant for 30 minutes removes excess moisture and bitterness, preventing it from becoming soggy or greasy during cooking.
- Uniform cuts: Cutting all vegetables to the same size ensures even cooking and a more professional presentation.
- Avoid overcrowding: Cook vegetables in batches if needed to ensure proper browning rather than steaming.
- Make-ahead: Ratatouille actually tastes better the next day as flavors continue to develop. Store in the refrigerator for up to 5 days.
- Freezing: Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Substitutions: If you don't have herbes de Provence, substitute with a mix of dried thyme, rosemary, marjoram, and a pinch of lavender or fennel seeds.
- Slow cooker method: Sauté onions and garlic first, then add all vegetables and cook on low for 4-6 hours. The texture will be softer and more stew-like.
- Serving ideas: Serve over creamy polenta, mashed potatoes, couscous, or quinoa. Also delicious as a topping for grilled fish or chicken.
- Cheesy variation: Top with mozzarella or Gruyère cheese and broil for 2-3 minutes until melted and bubbly.
- Oil quality matters: Use a good quality extra virgin olive oil as it's a primary flavor component in this dish.