Description
French Ratatouille is a traditional Provençal vegetable stew made with eggplant, zucchini, bell peppers, tomatoes, onions, garlic, and herbs simmered in olive oil. It is a colorful, healthy, and flavorful dish that can be served warm or cold as a main or side.
Ingredients
- 1 medium eggplant, diced
- 2 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large onion, diced
- 4 ripe tomatoes, chopped
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Herbes de Provence
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh basil, chopped
Instructions
- Heat 2 tablespoons olive oil in a large pan and sauté eggplant until slightly softened, then set aside.
- Add remaining oil and cook onions until translucent.
- Add garlic and bell peppers, cooking until softened.
- Return eggplant to the pan and add zucchini, tomatoes, tomato paste, herbs, salt, pepper, and bay leaf.
- Stir well to combine all ingredients evenly.
- Cover and simmer on low heat for 30–35 minutes, stirring occasionally.
- Remove bay leaf once vegetables are tender.
- Garnish with fresh basil and serve warm or chilled.
Notes
- Cook vegetables slowly for best flavor development.
- Ratatouille tastes even better the next day after flavors meld.
- Do not over-stir to keep vegetable texture intact.
- Can be served hot, warm, or cold.
- Pairs well with bread, rice, or grilled proteins.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 9g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
