Traditional French Ratatouille Recipe
This French Provencal-inspired traditional ratatouille recipe has all the summer veggie goodness going on with eggplant, zucchini, yellow squash, and sweet bell peppers simmered to perfection in a lively tomato sauce. It's THE dish to make with your summer vegetable garden abundance after a trip to the farmer’s market or for a quick culinary escape to the south of France any time of year!
Servings: 4
Ingredients
- 1 medium eggplant cut into 1-inch cubes
- 1 teaspoon salt plus more for seasoning
- 1/4 cup olive oil or as needed, divided
- 1 medium red onion cut into 1/2-inch pieces
- 2 red or yellow bell peppers or a combination, cut into 1/2-inch pieces
- 2 medium zucchini cut into 1-inch pieces
- 2 medium yellow squash cut into 1-inch pieces
- 3 large plum tomatoes seeded and coarsely chopped
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 1 can (15-ounce) crushed tomatoes
- 1 bay leaf
- 1 heaping teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- freshly ground black pepper to taste
- 1/4 cup thinly sliced fresh basil
Instructions
- Place eggplant in a colander, sprinkle with salt and let drain in the sink or over a bowl while prepping the remaining vegetables.
- Pat the eggplant dry with a paper towel.
- Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven. Add the eggplant, reduce to medium heat and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to a bowl.
- Refresh oil as needed. Add zucchini and yellow squash and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to the bowl with the eggplant.
- Refresh oil if needed. Add the onion and cook 4-5 minutes or until the onions begin to soften, adjusting the heat as necessary so the onions don't burn.
- Add the red bell peppers and continue cooking another 3-4 minutes or until beginning to soften.
- Add chopped tomatoes and garlic and cook 1-2 minutes.
- Add wine, bring to a boil and cook 1-2 minutes.
- Add crushed tomatoes, bay leaf, oregano and crushed red pepper flakes.
- Return eggplant, zucchini and yellow squash to the pot, reduce heat to medium-low and simmer uncovered 20-25 minutes or until vegetables are tender.
- Season with salt and pepper to taste. Remove bay leaf. Stir in basil.
Notes
SUBSTITUTIONS:
- If you don’t wish to use alcohol, use vegetable broth or water, then add 1-2 teaspoons of white wine vinegar.
- Rub the dried herbs between your fingers as you sprinkle them in to "awaken" the flavor.
- The eggplant needs approximately 20 to 30 minutes to drain in the colander, so you’ll want to do that before chopping anything else. That amount of time gives you time to prep the remaining vegetables.
- After browning the eggplant, yellow squash, and zucchini, remove them from the pot as quickly as possible. If left to sit in the oil, they will absorb it.
- Rub dried herbs between your fingers as you sprinkle them into the pot. This helps to “wake up” the flavor of dried herbs and spices.
- Make as directed to the point of adding the fresh basil. Cool, then refrigerate for 1-2 days for best quality. (The ratatouille will keep in the refrigerator for 4-5 days.) When needed, add 1/2 cup water, stir and gently reheat over medium-low heat. Add the fresh basil when ready to serve.
- Make as directed, cool, and store in the freezer in an airtight container or individual containers for 2-3 months. Thaw in the refrigerator and reheat on the stovetop or in the microwave. Expect the vegetables to be softer. This can't be avoided unless you undercook the vegetables with freezing the ratatouille as your intent.
Nutrition
Calories: 249kcal | Carbohydrates: 23g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 606mg | Potassium: 1098mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2829IU | Vitamin C: 122mg | Calcium: 72mg | Iron: 2mg