Recipes · Main dishes

Ratatouille

Name: Ratatouille
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4 servings
Ingredients: 1 eggplant about 10 oz (300 g), cut into 3/4-inch (2 cm) cubes; 2 zucchini about 14 oz (400 g), cut into 3/4-inch (2 cm) cubes; 2 bell peppers one red and one yellow, cut into 3/4-inch (2 cm) pieces; 600 g (1.3 lb) ripe tomatoes diced, skins left on; 2 yellow onions coarsely diced; 3 clove garlic minced; 7 tbsp olive oil 3 tablespoons for the eggplant, 2 for the zucchini, 1 for the peppers, 1 for the onions; 4 sprig thyme; 1 bay leaf; 0.5 bunch fresh basil leaves picked; salt to taste; black pepper freshly ground, to taste

AI-written · not yet kitchen-tested

What separates ratatouille from vegetable mush is the browning: each vegetable goes into the hot pan on its own, otherwise everything steams in its own juices and falls apart. Only at the end do they simmer together until soft but still holding their shape.

Serves 4
Prep 25 min
Cook 55 min
Total 80 min
easy

This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

Convert cups to grams →

1 eggplant about 10 oz (300 g), cut into 3/4-inch (2 cm) cubes
2 zucchini about 14 oz (400 g), cut into 3/4-inch (2 cm) cubes
2 bell peppers one red and one yellow, cut into 3/4-inch (2 cm) pieces
600 g (1.3 lb) ripe tomatoes diced, skins left on
2 yellow onions coarsely diced
3 clove garlic minced
7 tbsp olive oil 3 tablespoons for the eggplant, 2 for the zucchini, 1 for the peppers, 1 for the onions
4 sprig thyme
1 bay leaf
0.5 bunch fresh basil leaves picked
salt to taste
black pepper freshly ground, to taste

Method

Cut the eggplant, zucchini and bell peppers into 3/4-inch (2 cm) cubes. Dice the tomatoes the same way, coarsely dice the onions and mince the garlic. Keep the vegetables in separate piles.
Heat 3 tablespoons of olive oil in a wide Dutch oven (at least 11 inches / 28 cm across) over medium-high heat. Brown the eggplant for 8 minutes, turning now and then, until golden, salt it lightly and transfer to a plate.
Add 2 tablespoons of oil and cook the zucchini for 5 minutes until it takes on color; remove it as well. Then add 1 tablespoon of oil, cook the bell peppers for 6 minutes and remove them.
Heat the last of the oil, cook the onions over medium heat for 5 minutes until soft and add the garlic for 1 minute. Add the tomatoes, thyme and bay leaf, season with salt and cook for 8 minutes until the tomatoes break down.
Return the browned vegetables to the pot and fold them in gently. Cover and braise over low heat for 15 minutes, turning them carefully twice, then remove the lid and simmer for 5 more minutes until the liquid has thickened.
Remove the thyme sprigs and bay leaf, tear in the basil and season with salt and pepper. Serve warm or lukewarm.

Tip: The wide pot matters more than it seems: in a narrow pot the vegetables pile up and steam. If one pot is not enough, brown the vegetables in two skillets.

Tip: Ratatouille tastes especially good lukewarm or the next day, once the flavors have come together. It keeps in the refrigerator for two to three days.