Ratatouille Recipe

Ratatouille Recipe: Originating in Provence, a region in southern France close to the Mediterranean Sea, ratatouille is a vibrant and substantial summer vegetable stew consisting of tomatoes, bell peppers, zucchini, and eggplant. It has a strong taste of fresh herbs, garlic, and olive oil.

It takes some time to make it properly, so I recommend preparing a large quantity over the weekend. In this manner, you’ll have a delicious and visually appealing base for meals all week long. There are countless creative ways to use ratatouille, including:

Ratatouille Recipe

INGREDIENTS

• 1 large (1¼ lbs) eggplant, cut into ⅓-inch cubes
• Salt

• 6 tablespoons extra virgin olive oil, plus more for serving
• 2 medium zucchini (about 1 lb), cut into ⅓-inch cubes

• 1 medium yellow onion, finely chopped
• 1 red, orange or yellow bell pepper, cut into ¼-inch dice

• 5 large cloves garlic, chopped
• 5 large vine-ripened tomatoes (1¾ lbs), cut into ⅓-inch cubes, with their juices

• 1 tablespoon tomato paste
• 2 teaspoons fresh chopped thyme, plus more for serving

• ¾ teaspoon sugar
• ¼ teaspoon crushed red pepper flakes (optional)
• 3 tablespoons chopped fresh basil

INSTRUCTIONS

• In a big, nonstick pan, heat up three tablespoons of oil over medium heat. Once added, season with ¼ teaspoon of salt and the eggplant. Simmer for ten to twelve minutes, stirring often, or until tender and beginning to turn golden. Place on a platter and reserve.

• There’s no need to clean the pan before adding another spoonful of oil. Add the zucchini and cook, turning often, for 3 to 4 minutes, or until tender-crisp. Transfer to a platter and put aside after seasoning with ¼ teaspoon salt.

• The onion and bell pepper should be added to the skillet along with two more tablespoons of oil. Cook for about 5 minutes, stirring often. After adding the garlic, heat for a further three minutes or so. Avoid browning. Add the crushed red pepper flakes (if using), tomato paste, thyme, sugar, tomatoes and their juices, and ½ teaspoon of salt. Simmer for 8 to 10 minutes, stirring periodically, or until the tomatoes have reduced to a sauce-like consistency.

ALSO SEE

Tortellini Pasta Salad Recipe

NUTRITION 

• Calories:153
• Fat:11 g
• Saturated fat: 2 g
• Carbohydrates:14 g
• Sugar:8 g
• Fiber:5 g
• Protein:3 g
• Sodium:392 mg
• Cholesterol:0 mg

FAQs AND Questions

HOW TO MAKE AHEAD AND FREEZE RATATOUILLE

• Ratatouille tastes best when the flavors have a chance to meld in the refrigerator, so try to prepare it at least a day in advance. This is true of most stews. When the weather cools off, you may freeze leftovers for up to three months or keep them in the refrigerator in an airtight container for up to five days. Have fun!

WHAT YOU’LL NEED TO MAKE RATATOUILLE

• Begin by heating 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt.

• Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.

• Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes.

• Season with 1/4 teaspoon salt and transfer to a plate; set aside.

• Add two more tablespoons of oil to the pan and add the onion and bell pepper.

• Cook, stirring frequently, for about 5 minutes.

• Add the garlic and continue cooking for about 3 minutes more. Do not brown. Next, add the tomatoes, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt.

• Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.

• Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft.

• Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary.

• Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled.