This ratatouille is an uncomplicated way to enjoy the fresh flavors of summer vegetables. It simmers gently to meld the tastes of eggplant, zucchini, bell peppers, and tomato. A homey, satisfying dish on its own or as a side.
The Story Behind This Recipe
Ratatouille has been a quiet favorite in our kitchen for years, especially in the summer months when fresh vegetables are plentiful. The first time I tried it, it was a straightforward family recipe that required little fuss but plenty of resting time for the flavors to marry.
I usually make it in a wide, heavy-bottomed pan, layering the vegetables rather than stirring them constantly. This slower, gentler cooking method helps keep the vegetables tender but not mushy, preserving their individual character.
We often eat it with crusty bread or roasted chicken, but it shines just as well on its own as a light dinner. The leftovers are even better the next day, reheated slowly until warm. It’s a dish I reach for when I want something easy but comforting.
One thing I’ve learned is to not rush the slicing — cut the vegetables evenly and not too thin or too thick. The uniform pieces cook better together, making for a more balanced texture. Sometimes I’ll add a splash of balsamic vinegar at the end for a little tang.
This ratatouille makes our kitchen smell just like summer. It’s a simple recipe that appreciates good ingredients and low-key, slow cooking.
Cuisine: French
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
- 1 medium eggplant, cut into 1-inch cubes
- 2 medium zucchinis, cut into 1-inch cubes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium tomatoes, chopped
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Step 1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Step 2. Add the chopped onion and sauté until translucent, about 5 minutes.
- Step 3. Stir in the garlic and cook for 1 minute until fragrant.
- Step 4. Add the eggplant and cook, stirring occasionally, until it begins to soften, about 8 minutes.
- Step 5. Add the bell peppers and zucchini, cook for another 7 minutes, stirring gently.
- Step 6. Stir in the chopped tomatoes, thyme, oregano, salt, and pepper.
- Step 7. Reduce the heat to low and simmer, covered loosely, for 15 minutes until vegetables are tender but hold their shape.
- Step 8. Taste and adjust seasoning if needed.
- Step 9. Remove from heat and garnish with fresh basil leaves before serving.
Tips for Success
- Cut vegetables into uniform pieces to ensure even cooking.
- Use a heavy-bottomed pan to prevent burning and promote even heat.
- Avoid stirring too often to keep the vegetables from turning mushy.
- If the mixture seems dry, add a splash of water or vegetable broth during simmering.
Variations & Substitutions
- Add sliced mushrooms for more earthiness.
- Include a splash of balsamic vinegar or lemon juice at the end for added brightness.
- Top with grated Parmesan or crumbled feta before serving for a richer flavor.
- Serve ratatouille over cooked couscous or polenta instead of on its own.
