Ratatouille (French Vegetable Stew) Recipe

Introduction

Ratatouille is a classic French vegetable stew bursting with vibrant flavors and fresh ingredients. This hearty, comforting dish is perfect as a main or a side, showcasing tender eggplant, zucchini, capsicum, and tomatoes simmered to perfection.

Ingredients

• 1 eggplant (aubergine), cut into 2cm (¾”) cubes (leave skin on), about 450g (16oz)
• ½ tsp cooking or kosher salt
• 3 tomatoes, chopped (about 150g / 5oz each) (Note: canned tomatoes can be substituted)
• 6 tbsp extra virgin olive oil
• 2 brown onions, chopped into 1cm (⅖”) cubes (about 150g / 5oz each)
• 2 capsicums (1 red, 1 yellow), cut into 2cm (⅘”) cubes (about 200g / 7oz each)
• 2 zucchinis (courgettes), diced into 1.5cm (½”) pieces (about 200g / 7oz each)
• 2 garlic cloves, finely chopped (about 3 tsp)
• 1 tsp fresh thyme leaves, chopped (or substitute dried thyme)
• ¾ tsp cooking or kosher salt
• ¼ tsp black pepper
• 20 black olives, pitted and halved
• 1 tbsp fresh basil, finely chopped, plus more for garnish (or substitute with dried basil)
• Extra virgin olive oil for drizzling

Instructions

1. Step 1: Sweat the eggplant by placing the cubes in a colander set over a bowl. Sprinkle with ½ tsp salt and toss with your hands. Leave for 30 minutes to draw out moisture. There’s no need to wipe off any water that beads on the surface.
2. Step 2: Make the tomato puree by blitzing the chopped tomatoes in a blender or food processor until smooth. If using passata or crushed tomatoes, you can skip this step.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the eggplant and cook for 4 to 5 minutes, stirring frequently, until golden on the surface but still firm inside. Transfer cooked eggplant to a large pot.
4. Step 4: In the same skillet, add 1 tbsp olive oil. Toss in the chopped onion and garlic with a pinch of salt. Cook for about 3 minutes until the onion softens and edges turn lightly golden. Add to the pot with the eggplant.
5. Step 5: Add another 1 tbsp olive oil to the skillet and cook the capsicum with a pinch of salt for 3 minutes. It should remain firm and not browned. Transfer to the pot.
6. Step 6: Add 1 more tbsp olive oil and cook the diced zucchini with a pinch of salt for 3 minutes, keeping it firm and not golden. Add to the pot as well.
7. Step 7: Turn the heat to medium-high under the pot. Add the tomato puree, thyme, olives, remaining salt, and all the black pepper. Stir to combine, then reduce heat to low once it’s hot.
8. Step 8: Braise the mixture uncovered for 20 to 25 minutes, stirring occasionally, until the vegetables are tender and the liquid has thickened. The stew should be moist but thick enough to pile on a plate.
9. Step 9: Taste and adjust salt if needed. Stir in the fresh basil just before serving. Drizzle with extra virgin olive oil and garnish with more basil if you like.
10. Step 10: Serve the ratatouille hot, either as a main with crusty bread or as a flavorful side dish.

Tips & Variations

• You can substitute canned tomatoes or passata if fresh tomatoes are not in season for convenient preparation.
• Try adding a splash of balsamic vinegar or a pinch of chili flakes for extra depth and heat.
• For a more rustic texture, chop vegetables coarser or cook them a bit longer until very soft.
• Use dried herbs if fresh thyme or basil aren’t available, but add them earlier in the cooking process for better flavor release.

Storage

Store leftover ratatouille in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until warmed through. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ratatouille ahead of time?

Yes, ratatouille often tastes better the next day as the flavors have more time to meld. Prepare it a day ahead and simply reheat before serving.

What can I serve with ratatouille?

Ratatouille pairs beautifully with crusty bread, rice, quinoa, or as a side to grilled meats and fish. It also works well as a warm vegetable topping for pasta or polenta.

Ratatouille (French Vegetable Stew) Recipe

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5 from 102 reviews

A classic French vegetable stew, Ratatouille is a vibrant and wholesome dish featuring a medley of sautéed and braised vegetables including eggplant, tomatoes, zucchini, capsicum, and aromatic herbs. This recipe highlights the natural flavors of fresh ingredients, gently cooked to a tender, juicy consistency, perfect as a main dish or a side.

• Author: Cleo
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 eggplant (aubergine), cut into 2cm / ¾” cubes (leave skin on) (~450g / 16oz)
• 3 tomatoes, chopped (~150g / 5oz each) (Note 1: canned tomatoes can be used as substitute)
• 2 brown onions, chopped into 1cm / ⅖” cubes (~150g / 5oz each)
• 2 capsicum (1 red, 1 yellow), cut into 2cm / ⅘” cubes (~200g / 7oz each)
• 2 zucchinis (courgettes), diced into 1.5cm / ½” pieces (~200g / 7oz each)
• 2 garlic cloves, finely chopped (~3 tsp)
• 20 black olives, pitted and halved

Herbs and Seasonings

• 1 tsp fresh thyme leaves, chopped (Note 2: dried thyme can be substituted at about ½ tsp)
• 1 tbsp fresh basil, finely chopped (plus extra for garnish)
• ¾ tsp salt (cooking / kosher salt)
• ½ tsp salt (¼ tsp for eggplant sweating + ¼ tsp for capsicum, zucchini, onion each)
• ¼ tsp black pepper

Oils

• 6 tbsp extra virgin olive oil (divided, plus extra for drizzling)

Instructions

1. Sweat the Eggplant: Place the cut eggplant into a colander positioned over a bowl. Sprinkle with ½ tsp kosher salt and toss well with your hands. Leave it to sweat for 30 minutes. The salt will draw out moisture and bitterness. There is no need to remove the water that forms on the surface.
2. Make the Tomato Puree: Place the chopped tomatoes into a blender or food processor and blitz until smooth. If using passata or canned crushed tomatoes, this step can be skipped.
3. Cook the Eggplant: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant pieces and cook for 4 to 5 minutes, stirring regularly, until the eggplant is golden on the surface but still slightly firm inside. Transfer the cooked eggplant to a large pot.
4. Cook Onion and Garlic: In the same skillet, add 1 tablespoon of olive oil. Add the chopped onion and garlic together with a pinch of salt. Cook for about 3 minutes until the onions are soft with slight golden edges. Transfer to the pot with the eggplant.
5. Cook the Capsicum: Add another tablespoon of olive oil to the skillet and add the diced capsicum and a pinch of salt. Cook for about 3 minutes, ensuring they remain firm inside without gaining much color. Add them to the pot.
6. Cook the Zucchini: Add another tablespoon of olive oil and the zucchini to the skillet with a pinch of salt. Cook for 3 minutes, maintaining firmness inside and little to no golden color. Add to the pot with other vegetables.
7. Add Remaining Ingredients to Pot: Place the pot on medium-high heat. Add the tomato puree, thyme, black olives, remaining salt (about ¼ tsp), and black pepper. Stir well to combine all ingredients and heat through.
8. Braise the Mixture: Lower the heat to a gentle simmer and cook, uncovered, for 20 to 25 minutes. Stir occasionally until the vegetables are tender, cooked through, and the liquid has reduced to a thick, moist consistency that holds well on a plate.
9. Finish with Basil and Seasoning: Taste the ratatouille and add additional salt if necessary to enhance flavors. Stir in the chopped fresh basil. Serve immediately, drizzled with extra virgin olive oil and sprinkled with extra basil if desired. Perfect served as a main dish with crusty bread or as a side.

Notes

• Note 1: If fresh tomatoes are unavailable, canned peeled tomatoes or passata can be used as a convenient substitute.
• Note 2: If fresh thyme or basil are not available, dried herbs can be used but reduce quantities to preserve flavor balance (about half the amount).
• The sweating step for eggplant helps reduce bitterness and soften the vegetable before cooking.
• Ensure vegetables remain slightly firm during their sauté to avoid turning mushy after braising.
• Do not cover the pot while braising to allow the liquid to reduce properly.
• Ratatouille is versatile and can be served hot or at room temperature.

Keywords: ratatouille, French vegetable stew, eggplant stew, Mediterranean vegetables, vegetarian stew, healthy vegetable recipe