Description
Ratatouille is a classic French dish from Provence made with eggplant, peppers, zucchini, tomatoes, onion, garlic, olive oil and herbs- a celebration of summer in one dish! Serve with crusty bread or baguette as an appetizer, serve over creamy polenta, rice, or pasta for a delicious vegetarian meal, or serve as a side dish or for breakfast over sourdough toast with an egg.
Ingredients
- 4 cups eggplant- 3 Japanese eggplant or one large globe eggplant
- 1–2 red bell pepper – or use yellow bell pepper or green bell pepper
- 2 medium tomatoes
- 2 medium zucchini or yellow summer squash
- 1 onion
- 8–14 garlic cloves, whole, peeled
- 2–3 tablespoons fresh herbs – fresh thyme, oregano, or rosemary or any combination.
- olive oil for drizzling
- salt and black pepper to taste
- splash balsamic vinegar or red wine vinegar
Optional Garnishes: Italian parsley or fresh basil ribbons, red chili flakes, olive oil
Instructions
- Preheat oven to 400F and line two sheet pans with parchment.
- Prep the veggies: Using a vegetable peeler, peel eggplant if you want – or remove some of the skin in long strips. (Or if you prefer, leave the skin on.) Cut into ½-inch thick bite-sized pieces. Slice the bell pepper into ½-inch wide strips. Cut the tomatoes into 3/4-inch wedges. Slice the zucchini the long way and then slice into ½ inch thick half-moons. Slice the onion into ¼-½ inch thick half-moons.
- Spread out the veggies on the sheet pan in a single layer (this is why you most likely need two sheet pans).
- Drizzle with olive oil and toss, using enough oil to coat generously. Sprinkle with a generous amount of salt and pepper. Toss well.
- Roast in the hot oven for 20 minutes; then scatter the whole garlic cloves (peeled) and herbs and mix the veggies. Roast for 20 more minutes, mix again. Turn heat down to 300F and roast for 10-20 more minutes, or until tender and edges begin to caramelize- watch closely here.
- Remove from oven, taste, adjust salt and pepper, and drizzle with a little splash of vinegar, carefully mixing.
- Use immediately, or cool and refrigerate (or freeze) until ready to use.
Notes
Ratatouille will keep up to 4 days in the fridge in an air-tight container or can be frozen for up to 6 months. It can be eaten warm or chilled.
Garlic: I really love garlic, so I add a lot here; feel free to cut back if you like!
To serve with pasta: cook pasta according to directions. Heat Ratatouille in a large skillet adding a little more olive oil and capers (optional). Stir in the cooked pasta, adjust salt. Sprinkle with grated pecorino (optional) and fresh herbs.
To serve over toast: Toast the bread, heat up the Ratatouille and poach an egg. Drizzle toast with a little olive oil, top with warm Ratatouille and poached egg. Season with salt and pepper and top with fresh herbs.
Nutrition
- Serving Size: 1 cup
- Calories: 147
- Sugar: 7.1 g
- Sodium: 202.8 mg
- Fat: 9.7 g
- Saturated Fat: 1.4 g
- Carbohydrates: 15.1 g
- Fiber: 4.2 g
- Protein: 2.5 g
- Cholesterol: 0 mg