Ratatouille Recipe

Ratatouille Recipe: This classic French Ratatouille recipe is incredibly flavorful, consisting of slow-cooked, charred fresh veggies and herbs till they become creamy. You will fall head over heels in love with this dish as soon as you taste it, I promise.

It can be difficult to decide which side dishes complement which main courses at times. But my Roasted Asparagus and Sweet Potato Fries pair well with just about anything.

 

Ratatouille Recipe

 

 

INGREDIENTS 

 

• 4 tablespoons olive oil
• 1 large diced medium-sized eggplant

 

• 2 large diced medium-sized zucchini
• 1 peeled large diced yellow onion

 

• 1 seeded large diced red bell pepper
• 1 seeded large diced green bell pepper

 

• 6 thinly sliced garlic cloves
• 7 to 8 large diced Roma tomatoes

 

• 1 teaspoon sugar
• 6 fresh thyme sprigs

 

• 2 fresh parsley stems with leaves
• coarse salt and fresh cracked pepper to taste

 

 

INSTRUCTIONS

 

• Cut all of the vegetables into large to medium-sized dice.

 

• In a big rondeau pot, add 2 tablespoons of olive oil and cook over high heat until it starts to smoke slightly.

 

• Add the eggplant next, season with a small pinch of salt, and sauté for 90 seconds, or until browned on one or both sides. Place them in a single layer on a platter and allow them to cool somewhat.

 

• Once the pot is smoking, add 1 tablespoon of olive oil, add the zucchini, and season it lightly with salt. Sauté the zucchini for 2 minutes, or until one or both sides are browned. Let it cool somewhat in a single layer on a different platter.

 

• Add the onions to the pot with one more tablespoon of olive oil over medium heat. Add a little pinch of salt and cook for 4 to 5 minutes, or until the edges begin to brown.

 

• Reduce the heat to low and sauté the onions for a further 10 minutes, or until they are soft and nicely browned.

 

• Add the bell peppers, reduce the heat to medium, and simmer for five minutes, stirring.

 

• Add the garlic and sauté for two to three minutes, or until aromatic.

 

• Add the tomatoes, sugar, thyme sprigs, parsley sprigs and leaves, salt, and pepper after that. Combine the ingredients, cover, and simmer for ten to twelve minutes on low to medium heat.

 

• Reintroduce the eggplant and zucchini, and simmer for five to six minutes over low to medium heat, stirring regularly. Take out and discard the sprigs of thyme and parsley.

 

• Serve with an optional garnish of crushed red pepper flakes and fresh thyme leaves after adjusting the flavors with salt and pepper.

 

 

ALSO SEE

Everything Bagel Keto Crackers Recipe

 

 

NUTRITION

 

• Calories: 150kcal Carbohydrates: 15g Protein: 3gFat: 10g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated

 

• Fat: 7g Sodium: 13mg Potassium: 638mg Fiber: 5g Sugar: 9g Vitamin A: 1493 IU Vitamin C: 69mg Calcium: 42mgIron: 1mg

 

NOTES

 

• Make-Ahead: This is meant to be eaten within 15-20 minutes of making it.

 

• How to Store: For five days, cover and refrigerate the ratatouille. Cover and freeze for up to 3 months; this freezes well. Store in the refrigerator to thaw for at least one day.

 

• How to Reheat: Heat a big frying pan over high heat with two tablespoons of oil or lard until it begins to smoke lightly. Add the required quantity of ratatouille and cook, stirring, for 3–4 minutes, or until heated through. After adding more salt and pepper to taste, serve.

 

• Two teaspoons of each dry thyme can be used in place of the fresh parsley and thyme.

 

• For this recipe: any large, broad pot or pan will do. To ensure that the veggies sear rather than steam, it is preferable to use an item with a large surface area.

 

• I use a ¼ teaspoon of salt when I say “gently season.” I use Italian flat-leaf parsley almost exclusively. In that case, curly parsley will work just fine.

 

 

 FAQs AND QUESTIONs

 

 

 

• Oil: I used olive oil in this recipe. Other options are a neutral flavored oil like avocado oil, ghee or clarified butter.

 

• Herbs: I used a combination of fresh parsley and thyme when stewing the ratatouille. In addition, I used some thyme leaves as a garnish when serving it. You can also use 4 to 5 leaves of fresh basil.

 

• Zucchini: You will need fresh zucchini for this recipe. The only other option would be to use yellow squash if all is available.

 

• Tomatoes: I used Roma tomatoes because it’s a solid fresh tomato to use all year around, in addition to cherry tomatoes. If you are in peak tomato season, any fresh tomato will work. You can also use drained canned tomatoes in this ratatouille.

 

• Onion – You can use a red, white, yellow, or sweet onion. In addition, you will also need some whole garlic cloves.

 

• Eggplant: Any breed of fresh eggplant will work for this.

 

• Peppers: I use a combination of red and green bell peppers. You can also use orange or yellow bell peppers. Also, feel free just to use a singular or a combination of any of the bell pepper colors.

 

• Seasonings: I used coarse salt and freshly cracked pepper. There was also a garnish of crushed red pepper flakes, which is optional.

 

• Sugar: A small amount of granulated sugar is used to help cut back on any bitterness and to enhance the flavor of the onions and tomatoes.