Ratatouille (French Vegetable Stew) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
