Description
Learn how to make traditional Ratatouille the way they do in Provence with clean flavors and succulent summer vegetables.
Ingredients
Units
- 1 medium eggplant, cut into 2 inch chunks
- 1 pound Roma tomatoes, or 2 1/2 cups of San Marzano tomatoes
- 1/4 cup olive oil
- 1 yellow onion, cut the onion in 1/2 inch strips
- 2 medium zucchini, cut in 1/2 inch thick half moon pieces
- 2 bell peppers, cut in large 2 inch chunks
- 4–6 garlic cloves
- 1/4 teaspoon crushed red pepper flakes (or Aleppo for mild flavor)
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 4 sprigs fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup fresh basil leaves
Instructions
- Sweat the eggplant: Place eggplant in a colander and sprinkle with salt. Let it sit for 20 minutes or more, while you prep the rest of the ingredients.
- Grate the tomatoes: Grate all but 2 tomatoes- cutting the remaining into chunks. Chop up the skins left from grating or disguard. Grating fresh tomatoes makes the best crushed tomato flavor and texture, allowing the sauce to cook quickly.
- Sauté veggies: In a heavy stock pot or braiser saute onion in olive oil over medium-high heat and stir for 3-5 minutes. Remove onions from pan and set aside. We are going for al dente as the veggies will continue to soften in the sauce.
- Saute zucchini and peppers with a little olive oil and a sprinkle of salt for 1-2 minutes over medium high heat. Until lightly browned on the edges but not cooked all the way through. Remove from pan and set aside.
- Cook the salted and drained eggplant with olive oil on medium high heat until lightly browned about 4-5 minutes. Remove from pan and set aside.
- Saute garlic and red pepper flakes for 1 minute in remaining olive oil. Add the tomatoes, salt, oregano, thyme, pepper, and bay leaf. Simmer 5 minutes.
- Simmer the Ratatouille: Add the onion, zucchini, bell peppers, and eggplant into the tomatoes and simmer 10-15 minutes stirring frequently until tender or desired doneness.
- Adjust flavors: Add salt, pepper, a drizzle of good extra virgin olive oil, and a splash of white or red wine vinegar. Scatter torn basil leaves on top. Serve warm or at room temperature with crusty bread.
Notes
Cooking the vegetables in batches ensures even browning and control over not overcooking.
Leftover ratatouille is delicious because the flavors have had a chance to meld together. Once cooled, transfer to an airtight container and store for up to 5 days.
Store in the freezer for 3-4 months. Thaw before warming gently on the stovetop.
Cutting in large pieces avoids overcooking, preventing a mushy glop giving the veggies the best texture.
Nutrition
- Serving Size: Heaping cupful
- Calories: 194
- Sugar: 8.6 g
- Sodium: 166.7 mg
- Fat: 14.6 g
- Saturated Fat: 2.1 g
- Carbohydrates: 15.7 g
- Fiber: 4.7 g
- Protein: 2.9 g
- Cholesterol: 0 mg