Easy Ratatouille Recipe

What exactly is ratatouille?

Ratatouille is a southern French vegetable stew from Provence. It was established in Nice, France, to celebrate the harvest of late-summer vegetables in a low-cost dish. Ratatouille is usually made when tomatoes, zucchini, peppers, onions, and eggplant are all in season at the same time. Garlic, thyme, and basil are frequently added to the mix.

What is the best way to cook ratatouille?

Some people cook all the vegetables at the same time, while others cook everything separately until the ideal texture is reached, then combine everything, as Pepplar suggests. You want the vegetables to soften without becoming an unclear bowl of mush, no matter how you prepare them.

How should ratatouille be served?

Ratatouille was originally served as a main course, but it can also be served with chicken, lamb, fish, or any other protein. You can serve it warm or cold over pasta or polenta, spooned over toast, in a sandwich, folded into an omelet, or in a tart or pie. While ratatouille is delicious the day it is made, it is even better the next day, after the flavors have had time to blend.

Ingredients

2 medium (1-pound) eggplants, cut into 1/2-inch pieces (about 11 cups)
3 ½ teaspoons fine sea salt
¾ cup mild extra-virgin olive oil, divided, plus more as needed
2 medium (8-ounce) zucchini, cut into 1/2-inch pieces (about 3 1/2 cups)
2 medium-size (8-ounce) yellow onions, cut into 1/2-inch pieces (about 2 2/3 cups)
2 medium-size (8-ounce) red bell peppers, cut into 1/2-inch pieces (about 2 1/2 cups)
4 medium garlic cloves, finely chopped (about 1 tablespoon plus 1 teaspoon)
3 small beefsteak tomatoes or heirloom tomatoes (about 1 pound), cut into 1/2-inch pieces (about 2 1/2 cups)
6 to 8 (4-inch) basil sprigs, to taste
Pinch of crushed red pepper (optional)
¼ cup rosé
3 tablespoons premium extra-virgin olive oil, plus more if desired

Preparation

Place the eggplant in a colander. Toss the eggplant with 2 teaspoons salt to mix. Allow to stand for 20 minutes. Pat the eggplant dry with paper towels in batches. In a big, deep skillet, heat 1/4 cup mild olive oil over medium heat. Cook, stirring frequently, for 12 to 15 minutes, or until eggplant is cooked but not falling apart, adding 1 to 2 tablespoons extra oil as required if eggplant adheres to bottom of skillet. Take the pan off the heat. Place the eggplant in a large mixing dish. Do not clean the skillet.

Return the skillet to medium heat and add 2 tablespoons mild olive oil. Cook, stirring frequently, until zucchini is very soft and barely transparent, about 10 minutes. Add 1/8 teaspoon salt and mix well. Remove from heat and add zucchini to the bowl with the eggplant. Do not clean the skillet. Return the skillet to medium heat and add 2 tablespoons mild olive oil. Cook, stirring occasionally, until the onions are softened, 6 to 8 minutes. Cook, turning periodically, until bell peppers are very soft, 10 to 15 minutes, with 2 tablespoons mild olive oil and 1/8 teaspoon salt. Cook, stirring often, for 2 minutes after adding the garlic. Take the pan off the heat. Combine the bell pepper and eggplant mixtures in a mixing bowl. Do not clean the skillet.

Return skillet to medium heat. Combine tomatoes, basil sprigs, crushed red pepper (if using), remaining 1/4 teaspoon salt, and remaining 2 tablespoons mild olive oil in a mixing bowl. Cook, stirring periodically, for 10 to 15 minutes, or until tomatoes have broken down and most of the tomato juices have evaporated. Cook, stirring frequently, until the rosé is absorbed, about 2 minutes. Return reserved eggplant mixture to skillet; cook, stirring frequently to prevent sticking, for 12 to 15 minutes, or until flavors merge and mixture is creamy yet textural. Take the pan off the heat. Drizzle ratatouille with extra-virgin olive oil. Allow 30 minutes to cool to room temperature. Season with salt and pepper to taste. Take out and discard the basil sprigs. If desired, serve warm or at room temperature with a drizzle of excellent olive oil over each serving.