This Ratatouille is a vibrant, hearty French vegetable dish bursting with Mediterranean flavors. It’s the perfect way to celebrate fresh produce like eggplant, zucchini, bell peppers, and tomatoes, all simmered in a rich, herb-infused sauce. Whether served warm or at room temperature, this dish is a feast for both the eyes and the palate.
Recipe Overview
Servings: 4-6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
- 1 large eggplant, diced
- 2 zucchinis, sliced
- 2 bell peppers (red and yellow), chopped
- 1 large onion, finely chopped
- 4 ripe tomatoes, diced (or 1 can of diced tomatoes)
- 3 cloves garlic, minced
- 4 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp chili flakes (optional)
- Salt and pepper to taste
- Fresh basil for garnish
- A splash of balsamic vinegar (optional, for added depth)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant and cook for about 5 minutes until golden and tender. Remove from the pan and set aside.
Add the remaining olive oil to the skillet. Sauté the chopped onion until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped bell peppers and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Return the cooked eggplant to the pan. Add the diced tomatoes, thyme, oregano, chili flakes (if using), salt, and pepper. Stir well to combine.
Cover the skillet and let the ratatouille simmer on low heat for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together. For an extra burst of flavor, add a splash of balsamic vinegar during the last few minutes of cooking.
Garnish with fresh basil leaves before serving.
Serving Suggestions
- As a Main Dish: Serve warm with crusty bread, quinoa, or couscous.
- As a Side: Pair with grilled meats, roasted chicken, or fish.
- For Leftovers: Enjoy cold as a salad the next day—it tastes even better as the flavors develop overnight.
Tips & Variations
- Roasted Ratatouille: For a deeper flavor, roast the vegetables separately before combining them in the sauce.
- Add Protein: Stir in chickpeas, white beans, or serve with poached eggs on top.
- Make It Fancy: Layer the vegetables in a baking dish for a classic, movie-style presentation, then bake until tender.
This Ratatouille is simple yet bursting with robust flavors—a colorful, healthy dish that’s always a hit!
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Ratatouille – So Flavorful and Delicious!
- Total Time: 55 minutes
Description
This Ratatouille is a vibrant, hearty French vegetable dish bursting with Mediterranean flavors. It’s the perfect way to celebrate fresh produce like eggplant, zucchini, bell peppers, and tomatoes, all simmered in a rich, herb-infused sauce. Whether served warm or at room temperature, this dish is a feast for both the eyes and the palate.
Ingredients
- 1 large eggplant, diced
- 2 zucchinis, sliced
- 2 bell peppers (red and yellow), chopped
- 1 large onion, finely chopped
- 4 ripe tomatoes, diced (or 1 can of diced tomatoes)
- 3 cloves garlic, minced
- 4 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp chili flakes (optional)
- Salt and pepper to taste
- Fresh basil for garnish
- A splash of balsamic vinegar (optional, for added depth)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant and cook for about 5 minutes until golden and tender. Remove from the pan and set aside.
Add the remaining olive oil to the skillet. Sauté the chopped onion until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped bell peppers and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Return the cooked eggplant to the pan. Add the diced tomatoes, thyme, oregano, chili flakes (if using), salt, and pepper. Stir well to combine.
Cover the skillet and let the ratatouille simmer on low heat for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together. For an extra burst of flavor, add a splash of balsamic vinegar during the last few minutes of cooking.
Garnish with fresh basil leaves before serving.
Notes
- Roasted Ratatouille: For a deeper flavor, roast the vegetables separately before combining them in the sauce.
- Add Protein: Stir in chickpeas, white beans, or serve with poached eggs on top.
- Make It Fancy: Layer the vegetables in a baking dish for a classic, movie-style presentation, then bake until tender.
- Prep Time: 15 minutes
- Cook Time: 40 minutes