Ratatouille
This classic ratatouille recipe guides you through preparing a flavorful Provençal vegetable stew. Eggplant, zucchini, peppers, onions, and tomatoes are cooked separately to perfection, then combined with garlic and fresh herbs. The dish finishes with a bright touch of red wine vinegar, resulting in a versatile and aromatic preparation.
Equipment
- 1 Large Pan or Dutch Oven
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon or Heat-Resistant Spatula
- 1 Garlic Press
Ingredients
Main
- 1/4 cup olive oil plus more as needed
- Kosher salt and freshly ground black pepper
- 1 small eggplant chopped
- 1 zucchini chopped
- 1 pepper red, green, or yellow, chopped
- 1 onion chopped
- 3 small tomatoes chopped
- 3 cloves garlic pressed
- 2 teaspoons chopped fresh thyme
- 3 or 4 leaves fresh basil chopped
- Splash red wine vinegar
Instructions
- Heat 2 tablespoons of oil in a large pan or Dutch oven. Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes. Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat. Serve hot, warm, or cold.
Notes
The key to a vibrant ratatouille is cooking each vegetable separately. This allows them to caramelize properly and retain their distinct textures and flavors, preventing a mushy result. Season each batch of vegetables as you cook them; this builds layers of flavor. Use high-quality olive oil for a richer taste. The splash of red wine vinegar at the end is crucial – it brightens the dish and cuts through the richness of the cooked vegetables. Fresh herbs are non-negotiable for authentic flavor. This dish is incredibly versatile, delicious served hot as a side or main, or chilled as part of an antipasto spread.