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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/ratatouille-french-vegetable-stew-recipe/