A hearty stewed vegetable dish from the south of France, ratatouille includes a variety of seasonal vegetables. The recipe was likely brought to America with Eastern European immigrants. Some variations include the addition of basil, fennel, or marjoram. Ratatouille can be served hot, chilled, or at room temperature as a side or main dish.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Olive oil, as needed for frying
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 eggplant, chopped
- 2 zucchini, chopped
- 1 onion, sliced
- 3 tomatoes, quartered
- 1 sprig thyme, chopped
- 1 sprig rosemary, chopped
- 1 bay leaf
- 2 garlic cloves, minced
- Salt, to taste
- ground black pepper, to taste
Directions
- Heat a couple tablespoons of olive oil in a heavy pan.
- Add the green and red bell peppers and sauté until thoroughly softened, but not browned. Remove from pan and set aside.
- Sauté eggplant, adding more oil as needed, until just becoming soft and then remove from pan.
- Sauté zucchini until just becoming soft soft and then remove from pan.
- Add onion and tomatoes to the pan, and cook until onions are translucent and tomatoes are thoroughly softened.
- Return all cooked vegetables to the pan. Add herbs and then season with salt and pepper to taste.
- Simmer for up to 60 minutes, stirring periodically, until vegetables are very soft.
- Add the garlic about 10 minutes before removing the pan from heat, remove the bay leaf, and add additional salt and pepper to taste if needed.
- Serve warm or chilled.
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