Ratatouille

Eggplant and zucchini simmered with tomatoes, caramelized onions and garlic until tender and juicy, Ratatouille Niçoise is a classic Provençal stew.

Prep time: PT10M

Cook time: PT120M

Total time: PT130M

Rating

5 stars (3 reviews)

Ingredients

1/3 cup extra virgin olive oil
55 grams garlic ((~5 large cloves, roughly chopped))
500 grams onions ((2 large onions, sliced))
120 grams red bell peppers ((2 medium peppers, cored, seeded and sliced))
700 grams tomatoes ((6 medium tomatoes, cored and cut into 8 pieces))
400 grams Japanese eggplants ((3 medium eggplants, cut into 1/2-inch thick rounds))
700 grams zucchini ((3 medium zucchini, cut into 1/2-inch thick rounds))
1/4 cup flat leaf parsley ((roughly chopped))
1/4 cup basil ((roughly chopped))
6 - 8 sprigs fresh thyme
2 teaspoons salt ((to taste))
Black pepper ((to taste))

Cuisine

Best
French

Steps

Add the 1/3 cup extra virgin olive oil and 55 grams garlic to a large heavy-bottomed pot, like a Le Creuset, and sauté over medium heat until the garlic starts to brown and becomes very fragrant.
Turn down the heat to low and then add the 500 grams onions and 120 grams red bell peppers. Cover the pot with a lid and let the onions wilt, stirring occasionally to prevent burning. Remove the lid and sauté the vegetables until all the water released has evaporated and the onions start to brown.
Add the 700 grams tomatoes, cover the pot with the lid, and simmer until the tomatoes are soft and have released a lot of liquid.
Add the 400 grams Japanese eggplants, 700 grams zucchini, 1/4 cup flat leaf parsley, 1/4 cup basil, 6 - 8 sprigs fresh thyme, 2 teaspoons salt and Black pepper. Stir to combine and then cover with a lid and allow the vegetables to cook until tender (30-40 minutes), stirring occasionally.
When the vegetables are soft, remove the lid, and let the ratatouille continue to simmer until the excess liquid has evaporated and the stew is nice and thick. Adjust the salt and pepper to taste and serve with crusty bread.

Nutitrion

Serving Size: 1 serving
Calories: 327 kcal
Carbohydrates: 37 g
Protein: 7 g
Fat: 19 g
Saturated Fat: 3 g
Sodium: 1199 mg
Sugar: 19 g
Unsaturated Fat: 15 g

Reviews

Jane on 2026-01-30 (5 stars):
Ratatouille is the perfect standby and I make a big batch when veg are cheap. I use equal weight of each veg and I cook it in a minimum of oil, because I like to dress it with plenty of extra virgin olive oil to serve. I cook it till the veg are perfectly soft but still holding their shape, then remove them to a colander, and boil down the drained liquid until it becomes a thick sweet syrup. Then I add back the veg and toss to coat them. This way the veg are never overcooked. I then freeze it in portions. Topped with tasty cheese it makes my very favourite filling for a quick omelette, or served on a bed of brown rice and lentils (or cauli rice), again topped with cheese for a delicious vegetarian lunch. With a little extra tomato it works over pasta, and it could even be adapted with tomato and spices for a cheat's shakshuka. It makes a perfect side to take to a last-minute function - just serve it at room temp or very slightly warm, drizzled with plenty of olive oil and topped with Italian parsley.
Jo on 2025-06-13 (5 stars):
I use this recipe all summer and I love it. I do use 2# of tomatoes though, because I like a lot of tomatoes.
Kathy Stroup on 2023-08-24 (5 stars):
One of my favorite dishes, and I agree with everything you've written here. I do freeze it; it's one of my Post Holiday remedies. Nothing better than a bowl of Ratatouille from the freezer to chase away the January gloom. Something about the silky soft veggies all mingling in their juices makes this so comforting. I do make a version of this on a sheet pan in the oven when I don't have time to slowly simmer the veggies. A chef friend taught it to me. The caramelization adds a wonderful dimension to the dish, but it isn't quite the Ratatouille I crave. It makes a fantastic salad, though, with the addition of Balsamic vinegar.