Description
This easy ratatouille recipe is a vibrant and comforting vegetable stew packed with fresh ingredients like eggplant, zucchini, bell peppers, and tomatoes. Slowly simmered to perfection in a heavy-bottomed pot, this classic French dish is flavored with garlic, fresh herbs, and a touch of acidity from apple cider vinegar, making it a perfect side or main dish that's both healthy and flavorful.
Ingredients
Vegetables
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 lb. globe eggplant (1 large or two medium), cut into 1-inch cubes
- 1 lb. zucchini (2 medium-sized), peeled and cut into 1-inch cubes
- 1 ½ lbs. tomatoes (or 3 cans of 14-ounce diced tomatoes), cut into small pieces
Herbs and Spices
- 1 teaspoon fresh thyme, chopped
- 1/4 cup fresh basil leaves, loosely packed
- Pinch red pepper flakes (optional)
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon sugar (brown, coconut, granulated, or cane sugar possible)
Other Ingredients
- 4 tablespoons olive oil (plus more for drizzling)
- 1 tablespoon tomato paste
- 5 cloves garlic, minced
- 1 tablespoon apple cider vinegar
Instructions
- Saute Vegetables: Heat 4 tablespoons of olive oil in a large, heavy-bottomed pot such as a Dutch oven over medium-high heat. Add the chopped yellow onion and both bell peppers. Cook, stirring occasionally, until the vegetables soften, about 8 to 10 minutes.
- Add Tomato Paste and Garlic: Stir in 1 tablespoon of tomato paste and the minced garlic cloves. Cook for an additional one minute to release the flavors into the oil.
- Cook the Ratatouille: Add the cubed eggplant, zucchini, chopped tomatoes, fresh thyme, kosher salt, black pepper, and sugar. Stir well to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Cover with a lid and simmer, stirring occasionally, for 20 to 25 minutes or until all vegetables are tender and fully cooked.
- Finish and Season: Remove the pot from the heat. Stir in the apple cider vinegar to brighten the flavors. Taste and adjust seasoning with additional salt or pepper if needed.
- Garnish and Serve: Just before serving, garnish with fresh basil leaves, a pinch of red pepper flakes if using, and a drizzle of extra virgin olive oil for added richness and aroma.
Notes
- You can use fresh or canned tomatoes depending on availability; canned diced tomatoes are a great shortcut.
- The sugar balances the acidity of the tomatoes.
- Adjust the simmering time based on the tenderness of the vegetables.
- Serve ratatouille warm, at room temperature, or cold; it also tastes great the next day as leftovers.
- For a vegan option, this recipe is naturally vegan as is.
- Use a heavy-bottomed pot or Dutch oven to prevent sticking and promote even cooking.
