Ratatouille (French Vegetable Stew) 🍆🥒🍅



Origin: Nice, France

Type: Vegan / Vegetarian
Serves: 4
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

🧄 Ingredients

For the Base Stew:

  • 2 tablespoons olive oil

  • 1 large yellow onion, finely chopped

  • 4 garlic cloves, minced

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 2 medium zucchinis, diced

  • 1 medium eggplant, diced

  • 1 can (400g) crushed tomatoes (or 4 ripe fresh tomatoes, chopped)

  • 1 tablespoon tomato paste

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 bay leaf

  • Salt and black pepper, to taste

  • Fresh basil or parsley, for garnish

Optional For Garnish:

  • Drizzle of extra virgin olive oil

  • Grated Parmesan or vegan cheese

  • Crusty baguette on the side

🔪 Preparation Steps

1. Salt the Eggplant (Optional but recommended):

  • Place diced eggplant in a colander.

  • Sprinkle generously with salt and let sit for 20–30 minutes to draw out bitterness.

  • Rinse and pat dry with a paper towel.

2. Sauté the Aromatics:

  • In a large pot or Dutch oven, heat olive oil over medium heat.

  • Add chopped onions and sauté for 5 minutes until soft.

  • Add garlic and cook for 1 more minute, until fragrant.

3. Add the Vegetables:

  • Stir in the bell peppers, zucchini, and eggplant.

  • Cook for about 10–15 minutes, stirring occasionally, until veggies begin to soften and lightly brown.

4. Add Tomatoes and Herbs:

  • Pour in the crushed tomatoes and tomato paste.

  • Add thyme, oregano, bay leaf, salt, and pepper.

  • Stir well to combine.

5. Simmer:

  • Reduce the heat to low.

  • Cover and simmer for 30–35 minutes, stirring occasionally.

  • Remove bay leaf before serving.

6. Finish and Serve:

  • Taste and adjust salt and pepper.

  • Garnish with chopped fresh basil or parsley.

  • Serve warm or at room temperature with bread, rice, or pasta.

🍷 Pairing Suggestions

  • A chilled glass of rosé or red Côtes du Rhône wine pairs beautifully.

  • Serve as a main dish or a side with grilled chicken, fish, or crusty French bread.

💡 Tips

  • Ratatouille tastes even better the next day after the flavors have melded.

  • For a more elegant presentation, try layering thin slices of vegetables and baking them in a round dish (like in the movie Ratatouille).

  • You can roast the vegetables separately first for a deeper flavor.


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