The ultimate summer meal is here! You don’t need to turn on the oven or worry about a long list of ingredients. It’s as easy as throwing a few colorful summer vegetables in a pot and adding seasonings and some olive oil. This dish is perfect with any carb you desire (like bread, pasta, or polenta). ).
It’s easy to make our version inspired by the original. You only need one pot and ten simple ingredients, and it is ready within an hour. We’ll show you how to do it!
What is Ratatouille?
What is Ratatouille? Where did it originate from?
Ratatouille, a French stewed vegetable dish, was created by Nice. The most common ingredients are onion, garlic, tomato, zucchini, eggplant, bell pepper, and leafy herbs. While plates called “ratatouilles” date as far back as the 18th century, a similar dish with the same ingredients didn’t appear in cookbooks until 1930.
This is a version inspired by simple ingredients and bold flavors.
To make this ratatouille, cook cubed eggplant with olive oil in a pot and add a pinch of pepper and salt to let it release moisture and absorb flavor.
The eggplant is then put aside so that the bell pepper, garlic, zucchini, and onion can cook without overcrowding the pan.
Then, add in the eggplant along with two herbs that are good for you – fresh oregano and dried basil. Salt and pepper are added to the dish for more flavor. Red pepper flakes can be used as a subtle heat, and thyme adds more herbal notes.
We chose canned diced tomato for the tomato component because it is simple and has a bold tomato taste!
After 10 minutes, the vegetables are tender enough to melt in your mouth.
We like to add more basil for extra freshness and drizzle good-quality olive oil on top for extra richness.
- 3 Tbsp olive oil, DIVIDED
- One medium eggplant, chopped into cubes of 1/2 inch (one eggplant yields about 5 cups)
- Two medium zucchini diced into cubes of 1/2 inch (can use yellow or green // 2 zucchini will yield about 2 1/2 cups chopped).
- One medium red bell diced into cubes of 1/2 inch (1 bell pepper yields about 2 cups chopped).
- Finely dice one medium yellow or White onion (one onion yields about 2 cups chopped).
- Four large cloves of garlic, minced (four cloves will yield about 2 Tbsp)
- One (28-ounce can) diced tomato (or 2 pounds of vine-ripened tomatoes diced).
- Fourteen cups fresh chopped basil (plus additional for serving).
- Half a teaspoon of dried oregano
- Add black pepper and sea salt to season the eggplant.
- 1 tsp fresh chopped thyme ( optional).
- 14 tsp of red pepper flakes ( optional )
FOR SERVING optional
- Pasta (gluten-free as required)
- Crusty bread
- Olive oil drizzle
- Over medium heat, heat 2 Tbsp (30ml // adjust the amount if you are changing the number of servings). Add the eggplant to the hot oil and season with salt and pepper. Stirring often, cook the eggplant until it softens and then begins to brown about 10 minutes. Transfer the eggplant to a dish and set it aside.
- In the same pan, heat another 1 tbsp (15ml // adjust to change the number of servings). Add the bell pepper, garlic, and onion. Cook for 10 minutes or until the zucchini is tender and lightly browned.
- Add the eggplant, along with the diced tomatoes, basil, oregano, and salt and pepper. You can also add the thyme and red pepper flakes (optional). Bring the mixture to a simmer, and continue cooking for ten more minutes until the liquid is slightly reduced and the vegetables are soft. Taste the dish and adjust it according to your taste. Add more salt if you want a stronger flavor. You can also add more basil or oregano if you prefer a more herb-like flavor.
- Serve hot with polenta or crusty bread. Garnish with fresh basil or olive oil.
- In a sealed container, leftovers can be stored in the fridge for 3-4 days. They can also be kept in the freezer for one month.