I love this ratatouille recipe because it’s like capturing a vibrant farmer’s market in a skillet, making my kitchen smell divine. Plus, it’s a healthy, comforting meal that lets me delight in wholesome veggies while feeling super fancy with fresh herbs and a splash of olive oil.
Preparing a traditional ratatouille on the stovetop is a delectable journey through a medley of fresh and vibrant vegetables. I adore how the flavors of cubed eggplant, zucchini, and yellow squash mingle with the sweetness of roasted red and yellow bell peppers.
Throwing in some tomatoes and classic herbs like thyme and rosemary adds layering and brings it all together. Oh, and don’t forget the drizzle of olive oil!
Quite the nutritious dish, with lots of vitamins and antioxidants, it’s also completely fabulous either as a side or a main.
Ingredients
Eggplant: High in fiber and antioxidants; supports cardiovascular health.
Zucchini is a food that has very few calories, but it has lots of vitamin C and potassium.
It is also a fair source of magnesium, manganese, and vitamin A, and it has some B vitamins and very few B vitamins.
Bell pepper, red: Provides packed-with-goodness vitamins A and C as well as a delightful, sweet taste.
Tomatoes: Supply lycopene, which may have cancer-fighting properties.
Olive oil—Contains healthy monounsaturated fats with heart health benefits.
Garlic: Enhances the immune system and possesses anti-inflammatory properties.
Thyme has a very pleasant smell.
It is by far my favorite aromatic herb.
Not only does it taste good when cooked with certain foods (especially meats), but it makes tea that has a delightful flavor and wonderful health benefits.
Thyme is an excellent multitasker.
It benefits in many ways almost simultaneously.
1 It is a potent medicinal herb with a wide range of uses and a pretty safe profile.
Whatever it is you think might be wrong with you, thyme will probably help.
Its top three uses are: 1.
Thyme is a great herb for colds, flu, and other upper respiratory infections.
2.
It helps to lower blood pressure and is great for the heart.
3.
It has antimicrobial properties.
It helps with all kinds of infections, especially when taken with echinacea.
Ingredient Quantities
“`html
- 1 medium eggplant, diced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 large tomatoes, chopped
- 1/4 cup olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 bay leaf
- Salt and pepper, to taste
- 1/4 cup fresh basil leaves, chopped
“`
Instructions
1. Warm 2 tablespoons of olive oil in a large frying pan over medium heat. Add the cubed eggplant and cook, stirring now and then, until tender and golden, about 5 to 7 minutes. Transfer to a bowl and set aside.
2. Add another tablespoon of olive oil to the same skillet. Put in the onion and sauté for 3-4 minutes until it is translucent. Add in the minced garlic and cook for an additional minute.
3. Add the chopped red and yellow bell peppers. Sauté for 5 minutes or until the peppers soften.
4. Toss in the sliced zucchini and yellow squash into the skillet. Let them mingle with their squash companions for 5 minutes. Stir occasionally.
5. Put the cooked eggplant into the skillet, mixing it with the other vegetables.
6. Include the diced tomatoes, fresh thyme, rosemary, bay leaf, and leftover olive oil. Mix together all the components completely.
7. Add salt and pepper to the mixture for good flavor.
8. Lower the heat to low and cover the skillet. Let the ratatouille simmer gently for 20-25 minutes. Occasionally stir it, and you’re sure to achieve even cooking.
9. When the vegetables are tender and the flavors have melded together, extract the bay leaf.
10. Stir in the minced fresh basil just before serving. Serve hot as a main course or side dish, and enjoy with crusty bread.
Equipment Needed
1. Large frying pan (skillet) with lid
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Medium bowl
FAQ
- Q: Can I use canned tomatoes instead of fresh ones?A: The finest flavor comes from using fresh tomatoes, but you can substitute canned diced tomatoes in a hurry. Use 3 cups (about 1 1/2 pounds) of undrained canned tomatoes, or 3 cups (about 1 1/2 pounds) of fresh, peeled, and chopped tomatoes in peak season. Drain the tomatoes well if using them in the off season.
- Q: How can I make this ratatouille spicier?To make it spicier, add some crushed red pepper flakes or a chopped chili pepper at the same time you add the bell peppers. A spicier version calls for these ingredients.
- Q: Can I substitute dried herbs for fresh ones?A: You can absolutely use dried herbs. Use about one-third of the fresh herb amount, as dried herbs are more potent. For instance, use about one-third of a teaspoon of thyme or rosemary that has been dried.
- Q: How should I store leftovers?A: Any ratatouille left over should be stored in an absolutely airtight container and placed in the refrigerator, where it can remain for 4 days. It can also stay frozen for 3 months.
- Q: What can I serve with ratatouille?Ratatouille can be presented solo or as an accompaniment to meats that are grilled; to breads, rice, or pasta; or to whichever vegetable dish your heart desires. When it is topped with a poached or fried egg, it becomes a sort of bruschetta with ratatouille.
- Q: Is it necessary to peel the eggplant?A: Peeling eggplant is not essential, because the skin is edible and adds a pleasing texture. But you can peel eggplant if its skin is exceptionally tough or bitter, as some eggplant can have.
Substitutions and Variations
Substitute 1 cup diced mushrooms for medium eggplant, for a different earthy flavor.
Substitute 1 cup thinly sliced carrots for 1 zucchini, sliced. They yield a crunchier texture and a sweeter taste.
1 red bell pepper, chopped
– substitute with 1 cup chopped green bell pepper for a slightly more bitter taste.
2 shallots, chopped – use instead of 1 onion, chopped, for a milder and sweeter onion flavor.
1/4 cup olive oil – use 1/4 cup sunflower oil for a neutral flavor that won’t overpower the vegetables.
Pro Tips
1. Salt the Eggplant: Before cooking the eggplant, sprinkle it with salt and let it sit for about 15 minutes. This process helps to draw out excess moisture and any bitterness. Rinse the eggplant and pat it dry before cooking.
2. Layer the Flavors: For deeper flavor, consider roasting the bell peppers first until the skins are charred. Then peel off the skins before adding them to the dish. This step adds a smoky depth to the ratatouille.
3. Tomato Prep: To enhance the taste and texture of the dish, consider blanching and peeling the tomatoes before chopping them. This step removes the skins, which can sometimes be tough or add a different texture than desired in the final dish.
4. Herb Infusion: If you have the time, tie the thyme, rosemary, and bay leaf together in a bouquet garni using kitchen twine. This allows for easy removal of the herbs once the cooking is complete, ensuring no stray leaves remain.
5. Resting Period: Allow the ratatouille to sit for about 30 minutes to an hour after cooking. This resting period helps the flavors meld together even more, enhancing the dish. It can also be made a day ahead, letting the flavors develop further overnight.
Classic Stovetop Ratatouille Recipe
My favorite Classic Stovetop Ratatouille Recipe
Equipment Needed:
1. Large frying pan (skillet) with lid
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Medium bowl
Ingredients:
“`html
- 1 medium eggplant, diced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 large tomatoes, chopped
- 1/4 cup olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 bay leaf
- Salt and pepper, to taste
- 1/4 cup fresh basil leaves, chopped
“`
Instructions:
1. Warm 2 tablespoons of olive oil in a large frying pan over medium heat. Add the cubed eggplant and cook, stirring now and then, until tender and golden, about 5 to 7 minutes. Transfer to a bowl and set aside.
2. Add another tablespoon of olive oil to the same skillet. Put in the onion and sauté for 3-4 minutes until it is translucent. Add in the minced garlic and cook for an additional minute.
3. Add the chopped red and yellow bell peppers. Sauté for 5 minutes or until the peppers soften.
4. Toss in the sliced zucchini and yellow squash into the skillet. Let them mingle with their squash companions for 5 minutes. Stir occasionally.
5. Put the cooked eggplant into the skillet, mixing it with the other vegetables.
6. Include the diced tomatoes, fresh thyme, rosemary, bay leaf, and leftover olive oil. Mix together all the components completely.
7. Add salt and pepper to the mixture for good flavor.
8. Lower the heat to low and cover the skillet. Let the ratatouille simmer gently for 20-25 minutes. Occasionally stir it, and you’re sure to achieve even cooking.
9. When the vegetables are tender and the flavors have melded together, extract the bay leaf.
10. Stir in the minced fresh basil just before serving. Serve hot as a main course or side dish, and enjoy with crusty bread.
