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Classic French Ratatouille with Summer Vegetables Recipe

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3.8 from 12 reviews

A classic French ratatouille recipe featuring a rich and flavorful stew of late summer vegetables including eggplant, zucchini, bell peppers, and tomatoes, cooked slowly in olive oil and herbs. Perfect served warm or at room temperature with a drizzle of olive oil and crusty bread.

Ingredients

Vegetables

  • 1 medium-large eggplant (1 pound), cut into ½-inch pieces
  • 2 medium zucchini or yellow squash (1 pound), cut into ½-inch pieces
  • 1 medium yellow onion, chopped
  • 1 red or yellow bell pepper, stemmed, seeded, and cut into ½-inch pieces
  • 1 pound tomatoes on the vine (3 to 5), cut into ½-inch pieces
  • 3 garlic cloves, chopped

Seasonings & Others

  • Sea salt (½ teaspoon, plus additional teaspoon for cooking steps)
  • 6 tablespoons extra-virgin olive oil, plus more as needed
  • Pinch of red pepper flakes
  • Pinch of cane sugar
  • 1 tablespoon white vinegar
  • 2 teaspoons chopped fresh thyme leaves
  • Freshly ground black pepper
  • ¼ cup thinly sliced fresh basil leaves, plus more for garnish

Instructions

  1. Drain and salt the eggplant: Place eggplant in a colander and sprinkle with ½ teaspoon salt. Let it drain over the sink or a large plate for 20 minutes to remove excess moisture and bitterness, then blot dry with paper towels or a clean kitchen towel.
  2. Cook the eggplant: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, for 10 to 15 minutes until tender. Transfer to a large bowl and set aside.
  3. Sauté the zucchini: Add 1 tablespoon olive oil to the skillet and add zucchini. Cook, stirring occasionally, for 3 to 5 minutes until tender but not mushy. Season with ¼ teaspoon salt and transfer to the bowl with the eggplant.
  4. Cook onions and peppers: Add another tablespoon olive oil to the skillet. Add chopped onion and bell pepper and cook for 5 minutes until softened, stirring occasionally. Stir in garlic and ¼ teaspoon salt and cook for another 10 minutes until very tender. Add more oil if the pan dries out.
  5. Add tomatoes and seasonings: Stir remaining tablespoon of olive oil into the pan with peppers and onions. Add tomatoes, red pepper flakes, and cane sugar. Cook for 8 to 10 minutes until tomatoes break down into a sauce.
  6. Combine all and simmer: Return eggplant and zucchini to the skillet. Add white vinegar, fresh thyme, ¼ teaspoon salt, and freshly ground black pepper. Cook, stirring occasionally, for 10 to 15 minutes until the ratatouille thickens.
  7. Finish with basil and serve: Stir in sliced basil leaves, adjust seasoning if needed. Garnish with torn basil leaves and serve warm or at room temperature, ideally with crusty bread.

Notes

  • Salting the eggplant helps reduce bitterness and excess moisture, leading to better texture.
  • Use a large skillet to ensure vegetables cook evenly without overcrowding.
  • If the pan gets dry at any point, adding a little more olive oil improves flavor and texture.
  • Ratatouille can be served warm, at room temperature, or even chilled the next day—the flavors deepen over time.
  • Pair with crusty bread or as a side to grilled meats for a satisfying meal.

Find it online: https://yumntasty.com/classic-french-ratatouille-with-summer-vegetables-recipe/