Ratatouille (French Vegetable Stew) Recipe

Introduction

Ratatouille is a classic French vegetable stew bursting with vibrant flavors and wholesome ingredients. This dish brings together tender eggplant, zucchini, capsicum, and tomatoes in a rich, aromatic sauce. Perfect as a main or a side, it’s a delicious way to enjoy summer vegetables.

Ingredients

• 1 eggplant (aubergine), cut into 2cm cubes with skin on (~450g / 16oz)
• 1/2 tsp cooking or kosher salt
• 3 tomatoes, chopped (~150g / 5oz each) (Note: canned tomatoes can be substituted)
• 6 tbsp extra virgin olive oil
• 2 brown onions, chopped into 1cm cubes (~150g / 5oz each)
• 2 capsicums (1 red, 1 yellow), cut into 2cm cubes (~200g / 7oz each)
• 2 zucchinis (courgettes), diced into 1.5cm pieces (~200g / 7oz each)
• 2 garlic cloves, finely chopped (~3 tsp)
• 1 tsp fresh thyme leaves, chopped (dried thyme can be used as a substitute)
• 3/4 tsp cooking or kosher salt
• 1/4 tsp black pepper
• 20 black olives, pitted and halved
• 1 tbsp fresh basil, finely chopped (plus extra for garnish; dried basil can be used)
• Extra virgin olive oil, for drizzling

Instructions

1. Step 1: Sweat the eggplant by placing the cubes in a colander set over a bowl. Sprinkle with 1/2 tsp salt and toss with your hands. Let it sit for 30 minutes to draw out moisture. No need to wipe off the water beads.
2. Step 2: Make the tomato puree by blitzing the chopped tomatoes in a blender or food processor until smooth. If using canned passata or crushed tomatoes, skip this step.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add eggplant and cook for 4-5 minutes, stirring often, until golden on the outside but still firm inside. Transfer to a large pot.
4. Step 4: In the same skillet, add 1 tbsp olive oil. Add chopped onion, garlic, and a pinch of salt. Cook for 3 minutes until the onion softens and edges turn lightly golden. Transfer to the pot.
5. Step 5: Add another 1 tbsp olive oil. Cook the capsicum with a pinch of salt for 3 minutes until still firm. Add to the pot.
6. Step 6: Add 1 more tbsp olive oil. Cook the zucchini with a pinch of salt for 3 minutes, ensuring it remains firm. Add to the pot.
7. Step 7: Turn the heat under the pot to medium-high. Add tomato puree, thyme, olives, remaining salt, and black pepper. Stir to combine. Once hot, reduce heat to low simmer.
8. Step 8: Cook uncovered for 20-25 minutes, stirring occasionally, until the vegetables are tender and the liquid reduces to a thick, moist consistency.
9. Step 9: Taste and add more salt if needed, as vegetables can be bland without enough seasoning. Stir in the fresh basil.
10. Step 10: Serve immediately, drizzled with extra virgin olive oil and a sprinkle of fresh basil. Enjoy as a main dish with crusty bread or as a flavorful side.

Tips & Variations

• For a smoother texture, peel the eggplant before cubing it, though the skin adds color and nutrients.
• Canned tomatoes such as passata or crushed tomatoes make a great shortcut when fresh produce isn’t available.
• If fresh thyme or basil aren’t on hand, dried herbs can substitute, but add them earlier in cooking to develop flavor.
• Add a pinch of red chili flakes while cooking for a subtle spicy kick.
• Ratatouille tastes even better the next day as flavors meld.

Storage

Store leftover ratatouille in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave until warmed through. You can also freeze it for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ratatouille ahead of time?

Yes, ratatouille develops deeper flavors when allowed to rest. Prepare it a day ahead and reheat before serving for best results.

What can I serve with ratatouille?

It pairs wonderfully with crusty bread, rice, pasta, grilled meats, or can be enjoyed as a hearty vegetarian main dish on its own.

Ratatouille (French Vegetable Stew) Recipe

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4.4 from 147 reviews

A classic French vegetable stew featuring a medley of sautéed eggplant, onions, capsicums, zucchinis, and tomatoes, slowly braised with herbs and olives for a rich, flavorful, and healthy dish perfect as a main or side.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 eggplant (aubergine), cut into 2cm (¾”) cubes, skin on (~450g / 16oz)
• 3 tomatoes, chopped (~150g / 5oz each) (Note: canned tomatoes can be used as a substitute)
• 2 brown onions, chopped into 1cm (⅖”) cubes (~150g / 5oz each)
• 2 capsicums (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 & Seasoning

• 1 tsp fresh thyme leaves, chopped (or ⅓ tsp dried thyme)
• 1 tbsp fresh basil, finely chopped (plus extra for garnish)
• 3/4 tsp salt (cooking or kosher salt), plus 1/2 tsp for sweating eggplant
• 1/4 tsp black pepper

Oils & Other

• 6 tbsp extra virgin olive oil, divided
• Extra virgin olive oil for drizzling

Instructions

1. Sweat eggplant: Place the cubed eggplant in a colander over a bowl and sprinkle with 1/2 teaspoon salt. Toss well with your hands and let it sit for 30 minutes to draw out excess moisture. No need to pat dry afterward.
2. Make tomato puree: Blend the chopped tomatoes in a blender or food processor until smooth. If using canned passata or crushed tomatoes, this step can be skipped.
3. Cook eggplant: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add eggplant and cook for 4-5 minutes, stirring regularly until the surface is golden but the interior is still firm. Transfer cooked eggplant to a large pot.
4. Cook onion and garlic: Using the same skillet, add 1 tablespoon olive oil. Add chopped onion and garlic along with a pinch of salt. Sauté for about 3 minutes until onions are soft with a slight golden tint. Transfer to the pot with the eggplant.
5. Cook capsicum: Add another tablespoon of olive oil to the skillet. Add the diced capsicum with a pinch of salt and cook for 3 minutes, keeping the vegetables still firm inside. Add them to the pot.
6. Cook zucchini: Add 1 more tablespoon olive oil to the skillet. Cook zucchini with a pinch of salt for 3 minutes, ensuring they stay firm and do not brown. Add to the pot.
7. Add remaining ingredients: Stir in the pureed tomato, chopped thyme, halved black olives, remaining salt (3/4 tsp total including earlier use), and black pepper in the pot. Turn heat to medium-high and mix everything together.
8. Braise vegetables: Once the mixture is hot, reduce heat to low simmer. Cook uncovered for 20-25 minutes, stirring occasionally, until vegetables are tender and the liquid has reduced to a thick, juicy consistency suitable for serving.
9. Finish and serve: Taste and add extra salt if needed. Stir through the fresh basil. Serve immediately drizzled with extra virgin olive oil and garnished with additional basil if desired. Enjoy as a main with crusty bread or as a flavorful side dish.

Notes

• Note 1: Canned tomatoes such as passata or crushed tomatoes can replace fresh tomatoes for convenience.
• Note 2: Fresh thyme and basil are preferred, but dried thyme (about ⅓ tsp) and dried basil (adjust to taste) can be substituted.
• Vegetables should remain somewhat firm during cooking steps before braising to maintain texture.
• Adjust salt at the end to avoid under-seasoning; vegetables need adequate salt to develop flavor.
• This dish tastes great served warm or at room temperature.

Keywords: ratatouille, French vegetable stew, eggplant stew, healthy vegetable dish, vegetarian French recipe, summer vegetable stew