Go Back

French Ratatouille ( One-Pot Vegetable Stew)

5 de 3 votes
Traditional French Ratatouille Recipe: a delicious one-pot vegetable stew with summer vegetables (zucchinis, eggplants, tomatoes) and Mediterranean flavours.
COOKING TIME1 hour
PRINT PIN SAVE
Course: easy meal, evening meal, Main course, Side dish
Cuisine: French
Author: Rachida

INGREDIENTS
 

  • 2 eggplants 1/2 kg
  • 4 zucchinis about 400 g
  • 2 bell peppers about 350 g of different colors if possible.
  • 5 to 6 tomatoes 750 g
  • 2 onions about 350 g
  • 4 garlic cloves
  • Herbes de Provence thyme, bay leaf, oregano, basil
  • Olive oil - Use enough to sauté each vegetable about 2 tablespoons per type. You may need a bit more for the eggplants, as they absorb oil like a sponge.
  • Salt and pepper to taste
  • Espelette pepper powder or fresh optional if you like it spicy add a good pinch or chopped pepper.
  • 1 tablespoon tomato paste optional to add creaminess and color.
  • 1 teaspoon sugar optional, to balance acidity and bitterness if needed

PREPARATION

Vegetable preparation :

  • Peel the onions and garlic, then wash and dry them. Halve the garlic to remove the germ, then chop finely. Slice or chop the onion according to desired texture.
  • Wash and dry the eggplants, zucchinis and peppers.
  • Cut bell peppers in half lengthwise, remove stalk, white membranes and seeds.
  • Cut all vegetables (eggplants, zucchinis, peppers) into 2 cm cubes for even cooking.
  • Tomatoes can be peeled with a knife, or immersed in boiling water for 30 seconds to facilitate peeling. Then cut them into pieces, larger or smaller depending on whether you want them to remain visible after cooking.

Sauté the vegetables :

  • In a large non-stick frying pan, heat 2 tablespoons of olive oil over medium heat.
  • Add the minced onions and garlic, and sauté until translucent and just beginning to brown.
  • Add the tomatoes and sauté for 1 to 2 minutes, just enough to soften them slightly without turning mushy.
  • Transfer everything to a large pot or casserole that can hold all the vegetables.
  • Season each vegetable separately with salt and pepper to enhance their flavors.
  • Add 2 tablespoons of olive oil to the pan, then sauté the peppers for about 2 minutes, until they start to change color. Transfer them to the pot and stir.
  • Repeat with the zucchinis, then the eggplants. Sauté briefly until slightly tender, then add them to the rest of the vegetables.
  • Add the thyme, oregano, bay leaves, and the teaspoon of sugar, then reduce the heat to low. Gently stir to evenly distribute the vegetables and herbs without crushing them.
  • Halfway through cooking, stir in a generous tablespoon of tomato paste to enhance the color and flavor.

Let it to simmer :

  • Cover the pot and let the ratatouille simmer for about 30 to 40 minutes, checking occasionally to ensure the vegetables are tender and well cooked. The cooking time will depend on the texture you prefer, whether you want the vegetables meltingly soft and full of flavor, or still slightly firm.
  • Make sure the vegetables don’t stick to the bottom. Lower the heat further if you notice the sauce reducing too quickly. If it dries out before the vegetables are fully cooked, add the purée of one tomato.
  • Towards the end of cooking, if there's too much liquid, partially uncover the pot, increase the heat slightly, and let it reduce until the sauce reaches your desired consistency.
  • Taste for texture and flavor, and adjust as needed. Add more herbs, salt, or pepper if necessary.
  • Serve hot, warm, or cold, on its own or as a side dish.