Ratatouille
Ratatouille is a classic French vegetable stew made with fresh summer veggies like eggplant, zucchini, bell peppers, tomatoes, onions, and garlic. It's flavored with herbs like thyme, rosemary, and basil, giving it a Mediterranean taste. Simple to cook, ratatouille can be a tasty side or a healthy main dish. The vegetables are first sautéed in olive oil and then slowly cooked in their own juices, blending the flavors well. This easy dish can be served warm or cold, perfect for any season.
Ratatouille Recipe
By Zosia Culinary Adventures | Date: July 30, 2025
Preparation Time: 30 minutes
Cook Time: 30 minutes
Yield: 10 servings
Ingredients:
250 g fresh zucchini, cut into 1cm slices
250 g fresh baby eggplant, peeled and cut into large dice
250 g onion, sliced
1 green bell pepper, cut into 2 cm dice
1 red bell pepper, cut into 2 cm dice
4 garlic cloves, chopped
500 g fresh tomatoes, skin removed, cut into large dice
125 ml olive oil
125 ml fresh parsley, chopped
1 bay leaf
2 fresh sprigs of thyme
1 fresh sprig of lovage
salt to taste (1/4 tsp)
black pepper to taste (1/4 tsp)
Instructions:
Prepare all vegetables, including fresh tomatoes. To peel tomatoes easily, boil them for 30-60 seconds, then cool in ice water. This makes peeling simple.
Sauté the zucchini gently in a small amount of olive oil until it reaches a perfect al dente texture, which usually takes about 3 to 5 minutes. You want the zucchini to be slightly softened while still maintaining its vibrant, fresh color. Carefully remove it from the pan and set it aside.
Sauté the eggplant gently in olive oil until it is about half cooked, which should take approximately 10 minutes. Cook it until the pieces have softened and developed a slight golden-brown color. Carefully remove the eggplant from the pan and set it aside.
Sauté the onions and peppers gently until they are half cooked, which typically takes about 3 to 5 minutes. Then, add the garlic and continue to sauté for an additional minute.
Combine all the fresh vegetables along with the half-cooked vegetables in your enameled cast iron pot (or a heavy saucepan) together with your preferred seasonings, carefully adjusting the flavors according to your personal taste preferences. Keep in mind that you can always add a pinch of salt later when serving the dish, but it’s much more difficult to fix the dish if it becomes too salty from the very start of the cooking process.
Cover the pot securely and place it in the oven at 325°F (160°C) for approximately 30 minutes, or until the vegetables become tender and the flavors are well blended. If you find the vegetables releasing too much liquid, transfer the pot to the stovetop and cook uncovered for a few minutes to allow the excess moisture to evaporate. Be careful not to scorch vegetables on the bottom.
Serve hot or cold for a versatile dining experience. This dish is wonderfully delicious as a hearty main course when paired with crusty, fresh bread. It also makes a perfect side accompaniment to various meats such as chicken or fish. Additionally, it can also be served over pasta, rice, polenta, or incorporated into omelets.
