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Classic French Ratatouille (Vegetable Stew) Recipe

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4.4 from 101 reviews

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/classic-french-ratatouille-vegetable-stew-recipe/