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Ratatouille with colorful roasted vegetables and herbs
Colorful ratatouille with zucchini, eggplant, and tomato

Classic French Ratatouille

Author: Flavelo
Recipes Main Courses
Ratatouille brings the sun of Provence to your plate. The secret (as Paul Bocuse held) is cooking veggies separately or in stages so they keep their character and don't turn into mush.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 5 servings
🔥 Calories 200 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Large skillet: So veggies brown, not steam.

Instructions

1 ✓

Cube eggplant, salt it, let sit 10 min, pat dry.

Tip: Salting draws out water so it absorbs less oil.
2 ✓

Cut all veggies into uniform 1-inch cubes.

Tip: Uniform size means uniform cooking.
3 ✓

In a large skillet, brown eggplant in oil, remove. Brown zucchini, remove.

Tip: Browning adds flavor; don't skip.
4 ✓

Sauté onion and peppers. Add garlic at the end.

Tip: Garlic burns fast.
5 ✓

Return veggies, add tomatoes and herbs.

Tip: Tomatoes bind it all.
6 ✓

Simmer covered 15-20 min, then uncover to reduce liquid.

Tip: Should be saucy, not watery.
7 ✓

Stir in fresh basil before serving.

Tip: Heat destroys basil flavor.

Recipe FAQ

Why is it bitter?
Burnt garlic or eggplant skin. Salt eggplant before cooking to remove bitterness.
Freezable?
Yes, but texture gets softer.

Ingredients

  • 1 whole Eggplant
  • 1 whole Zucchini
  • 2 whole Bell Peppers (Red and Yellow)
  • 4 whole Ripe Tomatoes
  • 1 whole Onion
  • 3 cloves Garlic
  • 3 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Fresh Basil
  • 1 tsp Dried Oregano
  • 1 sprig Fresh Thyme