Classic French Ratatouille (Vegetable Stew) Recipe

Introduction

Ratatouille is a classic French vegetable stew bursting with vibrant flavors and wholesome ingredients. It’s a comforting dish that brings together tender eggplant, zucchini, peppers, and tomatoes in a rich, herby sauce. Perfect as a main or a side, it’s a versatile recipe that’s easy to prepare and delightful to eat.

Ingredients

• 1 eggplant (aubergine), cut into 2cm (¾”) cubes with skin on (~450g / 16oz)
• ½ tsp cooking or kosher salt
• 3 tomatoes, chopped (~150g / 5oz each) (Note: canned tomatoes can be used as a substitute)
• 6 tbsp extra virgin olive oil
• 2 brown onions, chopped into 1cm (⅖”) cubes (~150g / 5oz each)
• 2 capsicums (1 red, 1 yellow), cut into 2cm (⅘”) cubes (~200g / 7oz each)
• 2 zucchinis (courgettes), diced into 1.5cm (½”) pieces (~200g / 7oz each)
• 2 garlic cloves, finely chopped (~3 tsp)
• 1 tsp fresh thyme leaves, chopped (or use dried thyme as a substitute)
• ¾ tsp cooking or kosher salt
• ¼ tsp black pepper
• 20 black olives, pitted and halved
• 1 tbsp fresh basil, finely chopped, plus more for garnish (or use dried basil)
• Extra virgin olive oil, for drizzling

Instructions

1. Step 1: Place the eggplant in a colander set over a bowl. Sprinkle with ½ tsp salt and toss with your hands. Let it sweat for 30 minutes. There’s no need to wipe off the moisture that collects on the surface.
2. Step 2: Make the tomato puree by blending the chopped tomatoes until smooth. If you’re using passata or crushed tomatoes, you can skip this step.
3. Step 3: Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the eggplant and cook for 4 to 5 minutes, stirring regularly, until golden on the surface but still firm inside. Transfer the eggplant to a large pot.
4. Step 4: In the same skillet, add 1 tbsp more olive oil. Add the chopped onion and garlic along with a pinch of salt. Cook for 3 minutes until the onion softens and starts to turn golden on the edges. Add this to the pot with the eggplant.
5. Step 5: Add another tablespoon of olive oil to the skillet and cook the capsicums with a pinch of salt for 3 minutes. The capsicums should stay firm and not gain much color. Add them to the pot.
6. Step 6: Add 1 more tablespoon of olive oil and cook the diced zucchini with a pinch of salt for 3 minutes, keeping them firm and not browned. Add to the pot.
7. Step 7: Turn the heat under the pot to medium-high. Add the tomato puree, thyme, olives, remaining salt (¾ tsp), and black pepper. Stir to combine, then reduce heat to low once hot.
8. Step 8: Let the stew simmer uncovered for 20 to 25 minutes, stirring occasionally, until the vegetables are tender and the liquid has thickened. It should be thick but still moist and juicy.
9. Step 9: Taste and adjust seasoning with more salt if needed. Stir in the fresh basil. Serve immediately, drizzled with extra virgin olive oil and garnished with more basil if you like. Enjoy as a main dish with crusty bread or as a colorful side.

Tips & Variations

• To save time, use canned passata instead of fresh tomatoes for the puree.
• If you don’t have fresh thyme or basil, dried herbs work well; just use about one-third the amount.
• Adding a splash of balsamic vinegar at the end can brighten the flavors.
• Ratatouille pairs beautifully with grilled meats, rice, or pasta for a hearty meal.

Storage

Store leftover ratatouille in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare ratatouille ahead of time?

Yes, ratatouille actually tastes better the next day as the flavors have more time to meld. Prepare it ahead and refrigerate overnight before reheating.

What can I serve with ratatouille?

Ratatouille is versatile—it can be served with crusty bread, rice, pasta, or as a side to grilled meats or fish for a complete meal.

Classic French Ratatouille (Vegetable Stew) Recipe

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Ratatouille is a classic French vegetable stew featuring a colorful medley of eggplant, tomatoes, capsicum, zucchini, and aromatic herbs. This hearty and healthy dish is gently braised to preserve the vibrant flavors and textures, making it perfect as a main served with crusty bread or as a flavorful side.

• Author: zara
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 eggplant (aubergine), cut into 2cm (¾”) cubes (~450g / 16oz), skin on
• 3 tomatoes, chopped (~150g / 5oz each) (Note: canned tomatoes can be substituted)
• 2 brown onions, chopped into 1cm (⅖”) cubes (~150g / 5oz each)
• 2 capsicums (1 red, 1 yellow), cut into 2cm (⅘”) cubes (~200g / 7oz each)
• 2 zucchinis (courgettes), diced into 1.5cm (½”) pieces (~200g / 7oz each)
• 2 garlic cloves, finely chopped (~3 tsp)
• 20 black olives, pitted and halved

Herbs and Seasoning

• 1 tsp fresh thyme leaves, chopped (or substitute with ½ tsp dried thyme)
• 1 tbsp fresh basil, finely chopped (plus extra for garnish; or substitute with 1 tsp dried basil)
• 3/4 tsp cooking/kosher salt + 1/2 tsp for salting eggplant + pinch for cooking
• 1/4 tsp black pepper

Oils and Fats

• 6 tbsp extra virgin olive oil (plus extra for drizzling)

Instructions

1. Sweat Eggplant: Place the cut eggplant in a colander set over a bowl. Sprinkle with 1/2 tsp salt and toss with your hands to evenly coat. Let it sit for 30 minutes to sweat out excess moisture. There’s no need to wipe the water from the surface that beads up during this time.
2. Make Tomato Puree: Place the chopped tomatoes into a blender or food processor and blitz until smooth. If using passata or canned crushed tomatoes, this step can be skipped.
3. Cook Eggplant: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant and cook for 4 to 5 minutes, stirring frequently, until the surfaces are golden but the inside remains somewhat firm. Transfer the cooked eggplant to a large pot.
4. Cook Onion and Garlic: In the same skillet, add 1 tablespoon of olive oil. Add the chopped onion and garlic along with a pinch of salt. Cook for about 3 minutes until the onion softens and develops a light golden color on the edges. Transfer to the pot with the eggplant.
5. Cook Capsicum: Add another tablespoon of olive oil to the skillet. Cook the capsicum cubes with a pinch of salt for 3 minutes. The capsicum should remain firm inside, and it won’t develop much color. Add to the pot.
6. Cook Zucchini: Add 1 more tablespoon of olive oil and cook the zucchini pieces with a pinch of salt for 3 minutes, keeping them firm inside just like the capsicum. Add to the pot.
7. Add Remaining Ingredients: Place the pot on medium-high heat. Add the tomato puree, fresh thyme, black olives, remaining salt, and black pepper to the pot. Mix everything together thoroughly.
8. Braise: Reduce the heat to low and simmer the vegetable mixture uncovered for 20 to 25 minutes. Stir occasionally. Cook until the vegetables are fully tender, and the liquid has reduced enough so the stew is thick but still moist and juicy—in other words, it should hold its shape on a plate and not be watery.
9. Add Basil and Seasoning: Taste and adjust salt as needed, since vegetables can taste bland without enough seasoning. Stir through the fresh basil. Serve immediately, drizzled with extra virgin olive oil and garnished with additional basil if desired.
10. Serving Suggestions: This ratatouille can be served as a main dish accompanied by crusty bread or as a side to grilled meats or fish for a well-rounded meal.

Notes

• You can substitute fresh tomatoes with canned whole peeled or crushed tomatoes if fresh ones are not in season.
• If fresh thyme or basil is unavailable, dried herbs can be used at about one-third the amount (e.g., ½ tsp dried thyme, 1 tsp dried basil).
• Salting the eggplant is essential to remove bitterness and reduce excess moisture.
• Do not overcook the vegetables individually; they should remain somewhat firm before combining and braising to keep texture in the final stew.
• Make sure to stir occasionally during braising to prevent the vegetables from sticking to the bottom of the pot.

Keywords: ratatouille, French vegetable stew, eggplant stew, healthy vegetable dish, vegetarian French recipe