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Classic French Ratatouille Recipe

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★★★★

3.8 from 72 reviews

This Classic French Ratatouille recipe is a vibrant and hearty vegetable stew featuring eggplant, zucchini, bell peppers, and tomatoes, simmered to perfection with aromatic herbs. A traditional Provençal dish, it can be served as a comforting main or a flavorful side, offering a delicious way to enjoy fresh summer vegetables.

Ingredients

Scale

Vegetables

  • 2 large eggplants, diced (about 4 cups)
  • 3 zucchini, diced (about 3 cups)
  • 2 red bell peppers, diced
  • 4 large ripe tomatoes, diced (about 3 cups)
  • 1 large onion, diced
  • 4 garlic cloves, minced

Herbs and Seasoning

  • 2 tablespoons fresh thyme leaves
  • 1/4 cup fresh basil, chopped
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste

Oils

  • 1/4 cup olive oil

Instructions

  1. Heat the oil: Heat olive oil in a large, heavy-bottomed pot over medium heat, preparing the base for sautéing your vegetables.
  2. Sauté onions and garlic: Add diced onions and minced garlic to the pot. Cook them until softened and fragrant, about 5 minutes, stirring occasionally to prevent burning.
  3. Cook eggplant and bell peppers: Add the diced eggplant and red bell peppers to the pot. Cook for 8-10 minutes, stirring occasionally until they start to soften and release their flavors.
  4. Add zucchini: Mix in the diced zucchini and cook for another 5 minutes, allowing it to slightly soften while retaining texture.
  5. Add tomatoes and herbs: Stir in the diced tomatoes, fresh thyme leaves, chopped basil, and bay leaves. Season with salt and freshly ground black pepper to your taste.
  6. Simmer: Reduce the heat to low, cover the pot, and let the ratatouille simmer for 30-40 minutes. Stir occasionally to ensure even cooking and prevent sticking.
  7. Rest the dish: Remove the pot from heat and allow the ratatouille to stand, covered, for at least 30 minutes to let the flavors meld together beautifully.
  8. Final seasoning and serving: Before serving, adjust the seasoning if needed and remove the bay leaves. Serve warm or at room temperature as a main or side dish.

Notes

  • For deeper flavor, you can roast the vegetables separately before adding them to the pot.
  • Ratatouille is great served with crusty bread or over cooked grains like rice or quinoa.
  • Leftovers taste even better the next day as the flavors continue to develop.
  • To keep it vegan and gluten-free, no modifications are necessary for this recipe.
  • You can add a splash of balsamic vinegar or a sprinkle of Parmesan cheese before serving for additional flavor if desired.

Keywords: Ratatouille, French recipe, vegetable stew, eggplant, zucchini, bell peppers, vegetarian, Provençal

Find it online: https://foodarohub.com/classic-french-ratatouille-recipe/