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best ratatouille recipe

The Best Ratatouille Recipe [in 3 Simple Steps]

My simple and tasty Ratatouille recipe is the perfect Summer and Autumn dish. It is a great way of using up all the surplus tomatoes, bell peppers, and courgettes/zucchini growing in your garden. Serve with crusty bread and a glass of your favorite wine.
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Prep Time 30 minutes
Cook Time 1 hour
Course light lunch, Side Dish
Cuisine French
Servings 6 people

Equipment

Ingredients
  

  • 5 large ripe tomatoes
  • 2 capsicum yellow, red, green: your choice
  • 1 eggplant
  • 1 zucchini
  • 1 red onion
  • 4 cloves garlic finely chopped
  • 1 tsp salt
  • freshly ground pepper to taste
  • 1 tsp dried oregano
  • 1/4 tsp chili flakes optional
  • 1 tsp dried thyme
  • a few sprigs of fresh thyme
  • a handful of chopped fresh parsley
  • 2 tbsp white wine vinegar
  • around 1/2 cup olive oil

Instructions
 

  • Chop the vegetables into chunky pieces, Please try to cut the different vegetables in even sizes, so they cook evenly.
    2 capsicum, 1 eggplant, 1 zucchini
  • Cut the tomatoes and onion into quarters. Chop the garlic finely.
    5 large ripe tomatoes, 1 red onion, 4 cloves garlic
  • Heat a good amount of olive oil in the saucepan. Add the eggplant, zucchini, and capsicum/bell pepper to the pan and season with salt and pepper.
    freshly ground pepper to taste, 1 tsp salt
  • Give it a good stir and fry until golden and slightly soft.
  • Take the veggies out of the saucepan and set aside for later.
  • We add more olive oil to the same saucepan and add the onions along with the garlic. Season with salt and fry on medium heat until soft and golden.
  • Once the onions are soft, we can add the tomatoes and dried herbs. Combine well.
    1 tsp dried oregano, 1/4 tsp chili flakes, 1 tsp dried thyme
  • We add the vinegar now and fry for a couple of minutes.
    2 tbsp white wine vinegar
  • Time to add the other vegetables together with the fresh thyme. Stir and put the lid on.
    a few sprigs of fresh thyme
  • Bring the stew to a simmer and let it cook for 30 minutes on low to medium heat.
  • Take off the lid and stir. Now it's a good time to check the seasoning and adjust if needed.
  • Put the lid back on but leave it open for a bit. Simmer the ratatouille for another 30 minutes.
  • Finally, add the parsley. Serve the ratatouille immediately or let it cool down for a bit.
    a handful of chopped fresh parsley
  • Enjoy! Bon Appetit!

Video

Keyword ratatouille, vegetable stew, vegetarian dish
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