Ratatouille Recipe – Love and Lemons

This ratatouille recipe is a scrumptious model of the vintage French stew. It is wealthy and flavorful, full of past due summer time greens, olive oil, and herbs.

Ratatouille is a French stew made with past due summer time greens like eggplant, tomatoes, peppers, and zucchini. It’s wealthy with olive oil, shiny with vinegar, and flecked with recent herbs. In case you haven’t attempted it, put this ratatouille recipe in your record to make this summer time. It’s much more pleasant than the Disney film of the similar title (which is beautiful pleasant, for those who question me).

Making this ratatouille recipe all the time transports me to Provence, France. A couple of years in the past, I stayed with an area circle of relatives there. On my first evening with them, they served ratatouille for dinner. We sat on their patio, consuming rosé and scooping up the thick stew with crusty bread. I’ve all the time liked ratatouille, however that evening cemented it as one in every of my favourite summer time dishes.

Since then, I’ve made ratatouille each summer time. This recipe is a streamlined and simplified model of 1 I shared a number of years in the past. It comes in combination at the stovetop—no oven required!—and it’s simply as scrumptious as any ratatouille I’ve tasted in France. I’m hoping you adore it up to I do!

Ratatouille Elements

Right here’s what you’ll want to make this ratatouille recipe:

• Onion and garlic – They invent the stew’s savory base.
• Eggplant – Any selection will paintings, however I most often use a medium-large Italian globe eggplant right here.
• Zucchini – Yellow squash is superb too!
• Peppers – Any form of candy pepper will paintings right here. I most often use yellow, orange, or crimson bell peppers. Keep away from inexperienced bell peppers—they gained’t upload sufficient sweetness to the ratatouille.
• Tomatoes – They wreck down right into a sauce that brings the opposite greens in combination. Handiest use chopped recent tomatoes on this recipe. Canned diced or beaten tomatoes will overpower the opposite veggies.
• White wine vinegar – It makes the ratatouille tangy and shiny.
• Further-virgin olive oil – For sautéing the veggies. You’ll upload 1 to three tablespoons of oil to the pan at a time in order that each and every vegetable turns into properly caramelized and gentle.
• A pinch of sugar – It tames the acidity of the vinegar and tomatoes.
• Purple pepper flakes – For warmth. Be happy to skip them for those who’re delicate to spice.
• Recent herbs – Basil and thyme upload recent, fragrant taste to this recipe.
• And salt and pepper – To make all of the flavors pop!

To find your entire recipe with measurements underneath.

The right way to Make Ratatouille

In case you’ve noticed the Ratatouille film, you may well be questioning why my ratatouille doesn’t encompass beautiful layers of vegetable slices.

It’s an excellent query! The dish that Remy the rat makes within the film is in reality a tian, a kind of casserole local to Provence. Whilst it’s scrumptious, it’s a ways grouchier to make than conventional ratatouille—a humble stovetop vegetable stew.

Right here’s my most well-liked way for make ratatouille:

Get started via prepping the eggplant. Chop it into 1/2-inch items. Then, position it in a colander and sprinkle it with salt. Set it over a plate or bowl or within the sink to empty for 20 mins.

Then, prepare dinner the eggplant. Blot it dry and sauté it in a big skillet till gentle, 10 to fifteen mins. Take away it from the pan and put aside.

Subsequent, prepare dinner the zucchini. When it’s gentle (however no longer smooth!), take away it from the pan and put aside with the eggplant.

Then, prepare dinner the peppers and onions till very gentle, stirring within the garlic midway via.

As soon as the onions, bell peppers, and garlic are gentle, upload the tomatoes, at the side of the crimson pepper flakes and sugar. Prepare dinner till they wreck down right into a sauce, 8 to ten mins.

After all, simmer the ratatouille. Go back the eggplant and zucchini to the pan. Upload the vinegar, thyme, salt, and pepper and prepare dinner till the ratatouille is thick.

Stir in part the basil and season to style. Garnish with extra basil and serve!

To find your entire recipe with measurements underneath.

Ratatouille Serving Ideas

My favourite solution to experience ratatouille is the most straightforward: in a large bowl with crusty bread at the facet! It’s superb heat or at room temperature, particularly with a drizzle of olive oil and recent basil on most sensible.

Listed here are a couple of extra scrumptious techniques to serve it:

How do you love to consume ratatouille? Let me know within the feedback!

Extra Summer time Recipes to Take a look at

In case you love this ratatouille recipe, check out such a scrumptious summer time dishes subsequent:

Ratatouille

Prep Time: 30 mins minutes

Prepare dinner Time: 50 mins minutes

Overall Time: 1 hour hr 20 mins minutes

Serves 4

This ratatouille recipe is my favourite solution to make the vintage French stew. It is wealthy and flavorful, full of past due summer time greens like eggplant, tomatoes, peppers, and zucchini. Serve it heat or at room temperature with a drizzle of olive oil on most sensible and crusty bread at the facet.

• 1 medium-large eggplant, 1 pound, reduce into ½-inch items
• Sea salt
• 6 tablespoons extra-virgin olive oil, plus extra as wanted
• 2 medium zucchini, 1 pound, reduce into ½-inch items
• 1 medium yellow onion, chopped
• 1 crimson or yellow bell pepper, stemmed, seeded, and reduce into ½-inch items
• 3 garlic cloves, chopped
• 1 pound tomatoes at the vine, 3 to five, reduce into ½-inch items
• Pinch crimson pepper flakes
• Pinch cane sugar
• 1 tablespoon white wine vinegar
• 2 teaspoons chopped recent thyme leaves
• Freshly floor black pepper
• ¼ cup thinly sliced recent basil leaves, plus extra torn basil for garnish

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• Position the eggplant in a colander and sprinkle with ½ teaspoon salt. Position within the sink or over a big rimmed plate and put aside for 20 mins to empty. Blot dry with a blank kitchen towel or paper towels.

• Warmth 3 tablespoons of the olive oil in a big skillet over medium warmth. Upload the eggplant and prepare dinner, stirring on occasion, for 10 to fifteen mins, or till gentle. Switch to a big bowl and put aside.

• Upload every other 1 tablespoon olive oil and the zucchini to the skillet. Prepare dinner, stirring on occasion, for three to five mins, or till the zucchini is gentle however no longer smooth. Season with ¼ teaspoon salt and switch to the bowl with the eggplant.

• Upload every other 1 tablespoon olive oil to the pan. Upload the onion and pepper and prepare dinner for five mins, stirring on occasion, or till softened. Stir within the garlic and ¼ teaspoon salt and prepare dinner for every other 10 mins, or till very gentle. If the pan turns into dry, upload extra oil as wanted.

• Stir the rest 1 tablespoon olive oil into the peppers and onions. Upload the tomatoes, crimson pepper flakes, and sugar and prepare dinner for 8 to ten mins, or till the tomatoes wreck down.

• Upload the eggplant and zucchini again into the skillet at the side of the vinegar, thyme, ¼ teaspoon salt, and a number of other grinds of pepper. Prepare dinner, stirring on occasion, for 10 to fifteen mins, or till the ratatouille is thick. Stir within the basil and season to style. Garnish with extra basil and serve.