Classic French Ratatouille
Discover the timeless elegance of Classic French Ratatouille, a vibrant vegetable medley that brings the flavors of Provence straight to your kitchen. This dish combines tender eggplant, zucchini, bell peppers, and sweet Roma tomatoes, all simmered with aromatic garlic, dried herbs, and a touch of olive oil for a rustic yet refined taste. Easy to prepare in under an hour, this recipe offers a beautiful balance of textures and a burst of Mediterranean flavors in every bite. Perfect as a hearty side dish, it also shines as a light vegetarian main course when served with crusty bread or over fluffy rice. Whether you're a seasoned cook or new to French cuisine, this ratatouille is a must-try celebration of wholesome ingredients and classic cooking techniques.
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 medium Zucchini
- 1 large Yellow onion
- 2 medium Bell peppers (red, yellow, or orange)
- 4 medium Roma tomatoes
- 3 large Garlic cloves
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Dried thyme
- 0.5 teaspoons Dried oregano
- 6 leaves Fresh basil leaves
Instructions
Wash and dry all your vegetables.
Cut the eggplant into 1-inch cubes and sprinkle lightly with salt. Let it sit in a colander for 15 minutes to draw out excess moisture, then rinse and pat dry with paper towels.
Slice the zucchini into 1/4-inch thick rounds, roughly chop the onion, deseed and cut the bell peppers into 1-inch pieces, and dice the Roma tomatoes.
Mince the garlic cloves finely.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the eggplant cubes and cook, stirring occasionally, for about 5 minutes until slightly softened. Remove the eggplant and set it aside.
Add 1 tablespoon of olive oil to the same skillet. Stir in the onion and cook for 3-4 minutes until translucent.
Add the bell peppers and cook for another 5 minutes, stirring occasionally.
Stir in the zucchini, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 5 minutes until the zucchini starts to soften.
Return the eggplant to the pan along with the diced tomatoes, dried thyme, and dried oregano. Mix everything well.
Reduce the heat to low, cover the skillet, and let the ratatouille simmer for 25-30 minutes, stirring every 5-10 minutes. Taste and adjust salt and pepper as necessary.
Remove from heat and stir in the fresh basil leaves just before serving.
Serve warm as a side dish, over rice, or with crusty bread for a delightful meal.
Nutrition Facts
Calories |
171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 493 mg | 21% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.9 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 831 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
