Ratatouille Recipe
This classic ratatouille recipe is a rustic French dish of eggplant and zucchini cooked over a bed of tomato sauce with lots of peppers, perfect for your abundant garden harvest, and easy to make!
Servings: 8
Calories: 98kcal
Ingredients
- 1 small eggplant peeled
- 1 large zucchini
- 1 large yellow squash optional
- 1 teaspoon salt
- 3 tablespoons olive oil separated
- 1 medium onion chopped
- 1 small green pepper chopped (you can use hotter peppers, if desired)
- 3 cloves garlic minced
- 1 pound crushed tomatoes or use equivalent fresh
- ¼ cup chopped parsley
- Salt and pepper to taste
Instructions
- Slice the eggplant, zucchini, and yellow squash (if using) into ¼ inch slices. Sprinkle with salt and set them into a colander for 30 minutes to drain their moisture. Dry with paper towels.
- Heat 2 tablespoons olive oil in a large pan to medium heat and sauté the eggplant 1 minute per side to lightly brown. Remove eggplant to a plate.
- Sauté the zucchini the same way, then the squash, one layer at a time, until all of the vegetables are lightly browned. Set aside to a plate.
- In the same pan, heat 1 tablespoon olive oil to medium heat and add the onion and peppers. Cook for 5 minutes to soften.
- Add the garlic, salt and pepper, and cook for 1 minute.
- Add the tomatoes and cook, covered, for 5 minutes. Remove the cover and simmer 10 more minutes to thicken. Remove from heat temporarily.
- Arrange the sliced vegetables evenly in a layer onto the pan (you can do a simple layer, or do a spiral like Remy made famous in “Ratatouille” the movie). Sprinkle with parsley.
- Return the pan to low heat and cover. Cook for 10 minutes.
- Remove the cover and bring the heat up to medium. Cook another 15 minutes, uncovered, or until the juices have reduced and the vegetables are softened through to your liking. Be careful not to scorch the bottom layer.
- Serve warm as desired, or chill and serve cold.
Notes
I like to garnish my ratatouille with chili flakes and fresh herbs. You can easily use hotter peppers to spice things up, or include a bit of hot sauce in the tomato sauce.
Best to select vegetables the same size, for even layering.
Can be baked instead in a casserole dish, or in the same oven-proof pan. Bake 30 minutes covered, then an additional 15 minutes uncovered.
Nutrition
Calories: 98kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 371mg | Potassium: 486mg | Fiber: 4g | Sugar: 7g | Vitamin A: 446IU | Vitamin C: 31mg | Calcium: 42mg | Iron: 1mg