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Vegetarian

Ratatouille

A colorful Provençal stew of eggplant, zucchini, bell peppers, onion and tomato, slowly cooked with olive oil, garlic and herbes de Provence.

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Ratatouille of peppers, eggplant, zucchini and olives on a white plate
Photo: Ratatouille 001 by Arnaud 25, CC BY-SA 4.0, via Wikimedia Commons

Ratatouille comes from Nice and Provence in southern France, where summer gardens overflow with eggplants, zucchini, peppers and tomatoes. It began as a humble peasant stew and is now celebrated around the world. The secret to a great ratatouille is cooking the vegetables separately at first, so each keeps its own texture and flavor, then simmering them together with garlic, tomato and herbs.

Why this recipe works

  • Browning the vegetables in batches. Eggplant, zucchini and peppers cook at different rates. Browning them separately gives each a golden, caramelized flavor and stops them turning to mush.
  • Plenty of olive oil. Good olive oil is central to Provençal cooking and carries the flavors of the garlic and herbs.
  • A slow simmer. A gentle simmer melds the vegetables into a rich stew while they keep some shape.

Serving ratatouille

Ratatouille is delicious hot, warm or at room temperature, and even better the next day. Serve it as a main course with crusty bread, polenta or rice; as a side with grilled meat or fish; or topped with a fried or poached egg. Black olives, as in the photo, are a common addition in Provence.

FAQ

Do I need to salt the eggplant?

Modern eggplants are rarely bitter, so salting is optional. It does help the eggplant absorb less oil and brown more easily.

Is ratatouille the same as the layered dish in the film?

The neatly layered, thinly sliced version is a refined variation called confit byaldi. This is the traditional rustic stew. For another vegetarian classic, try our falafel.

Ratatouille

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Prep time
Cook time
Total time
Servings
6
Difficulty
Easy
Course
Main course or side dish
Cuisine
French

Ingredients

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Heat 3 tablespoons of the oil in a large, deep skillet or Dutch oven over medium-high heat. Add the eggplant and ½ teaspoon of the salt and cook for 8 to 10 minutes, stirring occasionally, until golden and tender. Transfer to a bowl.

  2. Add 2 tablespoons of oil and the zucchini with ¼ teaspoon of salt. Cook for 5 to 6 minutes, until lightly browned. Add to the bowl.

  3. Add 2 tablespoons of oil, the peppers and onion and cook for 8 minutes, until soft and lightly browned. Add the garlic and cook for 1 minute.

  4. Stir in the tomatoes, herbes de Provence, bay leaf, remaining salt and the pepper. Simmer for 10 minutes, until slightly thickened.

  5. Return the eggplant and zucchini to the pot and stir gently. Cover partly and simmer over low heat for 25 to 30 minutes, stirring occasionally, until the vegetables are very tender and the sauce is thick.

  6. Remove the bay leaf, stir in the olives, drizzle with the remaining olive oil and scatter with basil.

Notes

  • If your skillet is small, brown the eggplant in two batches.

Tips

  • Make it a day ahead; the flavors deepen overnight.

Substitutions

  • Tomatoes: fresh, ripe summer tomatoes are best in season; peel them first if you like.
  • Protein: stir in a can of drained chickpeas for a heartier main course.

Storage and reheating

  • Refrigerate for up to 5 days.
  • Freeze for up to 3 months.
Vegetarian Around the World #french #gluten free #summer vegetables #vegan

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