How to Make Easy, Traditional Ratatouille?

A Recipe for Classic Ratatouille: a French Vegetable Delight

	Prep Time:	20 minutes
	Cooking Time:	1 hour
	Servings:	4-6
	Diet:	Vegan
	Allergens:	None
	Kcal per Serving:	150 kcal

Ingredients

1 large aubergine (eggplant, about 300g), diced

2 zucchinis (about 400g), sliced

1 red bell pepper, diced

1 yellow bell pepper, diced

2 tablespoons olive oil, divided

1 large onion, chopped

3 cloves garlic, minced

400g canned tomatoes (14 oz) or 4 fresh tomatoes, peeled and chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper, to taste

Fresh basil leaves, for garnish

How Do You Cook It?

Prepare the vegetables: Dice the aubergine (eggplant) and place it in a colander. Sprinkle with salt and let it sit for about 15 minutes to draw out any bitterness. Rinse and pat dry.

Sauté onions and garlic: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent.

Cook the vegetables: Add the aubergine to the skillet and cook for 5 minutes until slightly softened. Then, add the bell peppers and zucchinis. Pour in the remaining olive oil and sauté for another 10 minutes, or until the vegetables start to look tender.

Add tomatoes and herbs: Stir in the canned or fresh tomatoes, along with the thyme and oregano. Season with salt and pepper to your preference.

Simmer the traditional, easy ratatouille: Reduce the heat to low, cover the skillet, and let it simmer gently for about 30-40 minutes. Stir occasionally, allowing all the flavours to meld together.

Adjust seasoning: Taste and adjust the seasoning if necessary.

Tips & Tricks

For a richer flavour, let the ratatouille sit for a few hours before serving. It tastes even better the next day!

If you prefer oven-roasted flavours, place the sautéed mixture in a baking dish and bake at 180°C (350°F) for 30-40 minutes.

Serving Suggestions

Serve as a side dish with grilled meats or as a main dish with crusty sourdough bread.

Pair it with pasta or rice for a hearty meal.

Freezing and Reheating

Freezing: Allow the ratatouille to cool completely. Portion it into freezer-safe containers and freeze for up to 3 months.

Reheating: Thaw in the fridge overnight and reheat gently on the stove, or microwave until hot.