Ratatouille – French Vegetable Stew

Ratatouille is a French vegetable stew that initially look looks as if a easy, humble dish. But made properly, it punches properly above its weight, a summery stunner bursting with Mediterranean flavours! The key to an important ratatouille is to sauté every vegetable individually earlier than braising collectively. Healthy, versatile, and never simply vegetarian but in addition 100% vegan. Vegans rejoice! 😉

Ratatouille: French vegetable stew

I’m not going to mislead you. I used to be by no means one to leap up and down with anticipation on the considered Ratatouille. You’d by no means catch me ordering it at a restaurant, and it’s not the very first thing I’d consider making utilizing leftover greens. It simply by no means sounded, properly, thrilling.

How terribly fallacious I’ve been all this time. It seems I simply by no means knew tips on how to make it correctly, and the way good it may be when it’s.

Look, ma! Finally rising up! 😂

The single most vital factor that differentiates meh Ratatouille from holy-cow-this-wonderful Ratatouille? Pan-searing every vegetable individually earlier than bringing them collectively in a pot to braise. Most recipes can have you (try to) sauté all the pieces in a single pot on the identical time however you’ll obtain a much better final result by cooking them individually. This approach provides a lot better management over how a lot every vegetable will get cooked so that you don’t find yourself with a pot of overcooked mush (the #1 Ratatouille offence, proper there!). You additionally get some browning on the greens, and as we all know, color = flavour!!

Skillet filled with French Provencal Ratatouille freshly made off the stove

What is ratatouille?

Ratatouille is a vegetable stew originating from Provence, part of France on the Mediterranean coast identified for its heat local weather and glorious regional meals.

Vegetables develop in abundance right here, and most of the space’s most well-known dishes benefit from them. Nicoise salade, soupe au pistou (vegetable soup with pesto), pissaladiere (onion and anchovy “pizza”) and olive tapenade are simply a few of Provence’s biggest vegetable-pushed hits (recipes coming in the future, I promise 😂)!

The most well-known of all Provencal vegetable dishes although must be Ratatouille. Originally a meals of the poor, it’s a braise comprised of a medley of summer season greens: eggplant, zucchini, peppers, tomatoes, herbs and no matter else is at hand.

Today it’s made much less for frugal causes and just because it’s a scrumptious, healthful dish in its personal proper. With a tomato-based mostly sauce and flippantly flavoured with a touch of contemporary herbs (thyme and basil, on this case), it’s a dish that celebrates nice produce. Part of the spirit of the dish is its flexibility – it’s supposed to utilize the summer season harvest’s bounty, no matter it is likely to be. So for us fashionable people, it presents a wonderful means to make use of up leftover vegetable fine details within the fridge to serve up as a primary or aspect dish!

Bonus: You get to really feel completely virtuous consuming a lot veg in a single sitting!

What goes in Ratatouille

Here’s what I put in my Ratatouille, however don’t really feel restricted to those greens! While these are essentially the most conventional Ratatouille inclusions, any appropriate greens that may be sautéed will work a deal with – assume mushrooms, fennel, celery, squash and so forth. I truthfully wouldn’t hesitate to throw in a handful of wiltable greens both (like kale, spinach and so forth) if that’s what you will have!

Ratatouille ingredients
  • Vegetables – I used an eggplant, 2 capsicums / bell peppers (one purple, one yellow = color splash!) and a couple of zucchinis (courgettes);

  • Tomatoes (for the sauce) – Using a contemporary tomato to me appears applicable for a dish like Ratatouille the place the entire concept is to rejoice contemporary produce, however be at liberty to make use of canned tomato or passata. If you do, use a great model please (I’m keen on Mutti). This is the sauce for this dish, so don’t damage it with low-cost, bitter, flavourless canned tomato!!

  • Onion and garlic – The flavour base. You’d be arduous pressed to discover a savoury dish on this web site that doesn’t begin with these two!!

  • Fresh thyme and basil – Thyme is for the braising, and basil for a contemporary end. Plenty of alternate options exist right here so don’t fret if you happen to don’t have these two actual herbs. A sprinkle of dried oregano as a substitute can be completely at residence, and even combined herbs for that matter. To end, contemporary parsley would go down a deal with;

  • Olives – For little salty pops littered all through the stew. Not too many, in order that they don’t dominate. They’re backing vocals right here to the lead singer veggies! 😂

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How to make Ratatouille

As tempting as it’s to throw all of the greens into the pot and prepare dinner them on the identical time, don’t! That’s the trail to an enormous pot of flavourless mush. You merely can’t get any color on them this fashion (they simply go watery and stew in their very own juices) and since every vegetable takes a unique size of time to prepare dinner, you’ll inevitably overcook some.

How to make Ratatouille
  1. Tomato puree for sauce – Chop the tomato and blitz utilizing your equipment of selection. No want to do that if utilizing canned crushed tomato or passata;

  2. Sweat eggplant – Sprinkle the eggplant with salt then put aside for 30 minutes to make them sweat. By this, I imply that the salt will draw water out of the eggplant and also you’ll see little beads of moisture on the floor.

    The salt additionally tenderises the flesh of the eggplant and makes the eggplant take in much less oil when cooking. Common knowledge additionally claims that salt removes the bitter style in eggplants. However the truth is fashionable eggplants have had any bitterness bred out of them so it’s not a obligatory step as we speak.

    Unlike when making like eggplant “sheets” for issues like Moussaka, there’s no have to pat the water off earlier than cooking. It will simply evaporate once we begin sautéing. Also, we need to preserve the salt for flavour;

How to make Ratatouille
  1. Cook eggplant – Sauté the eggplant over excessive warmth in a big non-stick skillet for round four to five minutes till you get some good color on them, however they’re nonetheless a contact agency inside and holding their kind (ie. hasn’t collapsed into mush). No want to totally prepare dinner; they’ll end cooking throughout the braising step. The key half right here is getting some golden color on the eggplant – this provides nice flavour!

    Once achieved, switch the eggplant to a big pot through which all of the greens will probably be mixed to braise. Add every veg to this pot as you sauté them off. See under for why we use a separate pot;

  2. Onion and garlic – Next, prepare dinner the onion and garlic till the onion is mushy and candy, about three to four minutes. Then switch to the pot;

How to make Ratatouille
  1. Capsicum / bell peppers – Cook the capsicum for about three minutes simply to prepare dinner the surface, whereas maintaining them sufficiently agency on the within in order that they don’t flip to mush when braised. You gained’t get browning on the capsicum throughout this quick prepare dinner time however that’s high quality, this nonetheless enhances the flavour;

  2. Sauté zucchini – Repeat for the zucchini, about three minutes of sautéing. As with the capsicum, you gained’t get a lot color on them within the time it takesto prepare dinner the outside however that’s high quality;

How to make Ratatouille
  1. Braise all the pieces – With all of the greens within the pot, add the tomato, thyme, salt and pepper. Mix properly, and stew on low for 20 – 25 minutes with the lid off till all of the greens are tender;

  2. Done! The Ratatouille must be thick sufficient which you can pile it up on a plate, however nonetheless moist and juicy. Have a style and add extra salt and pepper if desired. You may even need to actually lash out and add a pinch of purple pepper flakes for a contact of fireside. 😳

    To end it off, simply stir by means of the basil and it’s able to serve! Either spoon it into an enormous shared dish for folks to assist themselves, or into particular person bowls. I additionally like so as to add a closing drizzle of additional virgin olive oil and an additional sprinkling of contemporary basil.

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Why sauté in a skillet then braise in a unique pot? Simply for a greater consequence. A skillet is good for sautéing right here because of the thick metallic (higher warmth retention and warmth switch) and its shallow sides. A taller pot in the meantime is required later to carry all of the greens to stew collectively. If you attempt to sauté within the pot, it should take longer and have a tendency to stew in its juices because it cooks because of the excessive sides, discouraging colouration. We need the stewing motion later, not whereas sautéing!

Drizzling olive oil over Ratatouille

How to serve Ratatouille

Ratatouille is a type of fabulous dishes that may be served both as a primary or aspect dish. It additionally fortunately retains for days, being meat and dairy-free. In truth, the pictured Ratatouille was consumed by me over the course of 5 days in varied kinds, together with as:

  • A meal in its entirety – In a bowl eaten with with crusty bread on the aspect;

  • A vegetable aspect dish alongside a protein-based mostly primary;

  • Bruschetta / crostini – OK, whereas I wanted you to think about a formidable platter of little Ratatouille crostini that I served to pals as a canapé at a French-themed cocktail celebration, reality be instructed that didn’t truly occur. Instead, image me piling some Ratatouille on to a (smallish) slice of toasted bread, which I munched on for a snack as I unpacked the dishwasher in my daggy sweat pants. That’s nearer to the reality – but it surely was no much less pleasant!!😂

  • A fluffy egg white omelette stuffing – Ratatouille as a substitute of the asparagus stuffing within the recipe. (PS. Egg white omelettes don’t get cooked round right here purposefully. They’re simply a good way to make use of up leftover egg whites after making issues with the yolks. I’m not a ldl cholesterol-watching obsessive!);

  • An accompaniment for fish (6 minute dinner!) – Literally the quickest meal ever. I simply pan-fried a bit of fish and piled over the Ratatouille. Think of it as a salad, aspect and salsa sauce multi functional! So good!

So, there you will have it. These are just some concepts that exhibits how Ratatouille may be the present that retains on giving. I can’t consider I ever thought it was so bland and boring! 😂 Consider me a convert. 🙂 – Nagi x

Watch tips on how to make it

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Ratatouille in a bowl with a side of crusty bread

Ratatouille (French Vegetable Stew)


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Recipe video above. Ratatouille is a French vegetable stew that initially look looks as if a humble dish – as a result of it’s. Made properly although, it is a summery stunner bursting with the sunny tastes of the Mediterranean! The key to flavour-packed ratatouille is to sauté every vegetable individually earlier than braising all the pieces collectively. Ratatouille can comfortably star as a vegetarian primary, in any other case it makes an ideal vegetable aspect.Makes aspect for six to eight folks, primary meal for four folks.


Other components for Ratatouille:

  • three tomatoes , chopped (~150g / 5oz every), Note 1 canned subs
  • 6 tbsp further virgin olive oil
  • 2 brown onion , chopped 1cm / ⅖” cubes (~150g / 5oz every)
  • 2 capsicum (1 purple, 1 yellow), minimize into 2cm / ⅘” cubes (~200g / 7oz every)
  • 2 zucchinis (courgettes), diced into 1.5cm / ½” items (~200g / 7oz every)
  • 2 garlic cloves , finely chopped (~three tsp)
  • 1 tsp contemporary thyme leaves , chopped (Note 2 for subs)
  • three/four tsp salt , cooking/kosher salt
  • 1/four tsp black pepper
  • 20 black olives , pitted, halved


  • Sweat eggplant: Place eggplant in a colander set over a bowl. Sprinkle with salt, toss with arms. Leave for 30 minutes to sweat (no have to wipe off water that beads on floor).

  • Make tomato puree: Place tomato in a blender, meals processor or different equipment of selection. Blitz till clean. (No want to do that if utilizing passata or crushed tomato.)

Cook greens:

  • Cook eggplant: Heat 2 tbsp oil in a big skillet over medium excessive warmth. Add eggplant and prepare dinner for four to five minutes, stirring often, till it is golden on the floor however nonetheless considerably agency and uncooked inside. Transfer to a big pot.

  • Cook onion and garlic: In the identical skillet, add one other 1 tbsp olive oil. Add onion and garlic with a pinch of the salt. Cook for three minutes till onion is mushy with a touch of golden on the perimeters. Add to pot holding eggplant.

  • Cook capsicum: Add one other 1 tbsp of olive oil and prepare dinner the capsicum with a pinch of salt for three minutes. It ought to nonetheless be agency inside. You will not get a lot color on the capsicum, that is OK. Add to pot.

  • Cook zucchini: Add one other 1 tbsp olive oil and prepare dinner the zucchini with a pinch of salt for three minutes. Make certain it stays agency (ie. uncooked inside). Like the capsicum, it will not go golden. Add to pot.

  • Add remaining components to pot: Turn the range below the pot to medium-excessive. Add tomato, thyme, olives, remaining salt and all of the pepper, and blend. Once the combination is sizzling, scale back warmth to a low simmer.

  • Braise: Cook for 20 – 25 minutes with the pot lid off, stirring from time to time, till all of the greens are cooked by means of and the liquid has lowered. The combination must be thick sufficient so you’ll be able to pile it on a plate (ie. not watery), however nonetheless very moist and juicy.

  • Basil and salt: Taste and add extra salt if wanted; greens can style bland if not sufficient salt is added. Stir by means of basil then serve instantly, drizzled with further virgin olive oil and a sprinkle of additional basil on prime, if desired. Serve as a primary with crusty bread, or as a aspect dish. See above recipe card for extra concepts!

Recipe Notes:

Other greens – While the greens I selected are most conventional, don’t really feel restricted to those. Anything that may be sautéed and works with the opposite greens will work a deal with. Think mushrooms, fennel, celery, summer season squash. I wouldn’t hesitate to throw in a handful of wiltable greens both (like kale, spinach and so forth).

1. Tomato – It appears on-theme to make use of contemporary tomatoes for the sauce in a dish like Ratatouille! But you’ll be able to completely use canned crushed tomato (1 x 400g/14ozcan) or tomato passata (2 cups). Please use a great high quality one – low-cost is often bitter and flavourless! I like Mutti model finest, personally.
2. Other herb choices: half tsp dried thyme, oregano or combined herbs. Parsley, for ending.
three. Sweating eggplant – Salting the eggplants previous to cooking softens the flesh so it cooks sooner and absorbs much less oil. Contrary to in style perception, it doesn’t draw out the bitterness as a result of fashionable eggplants have already had any bitterness bred out of them!
four. Nutrition per serving, assuming eight servings as a aspect dish.

Nutrition Information:

Calories: 158cal (eight%)Carbohydrates: 11g (four%)Protein: 2g (four%)Fat: 12g (18%)Saturated Fat: 2g (13%)Sodium: 529mg (23%)Potassium: 465mg (13%)Fiber: fourg (17%)Sugar: 7g (eight%)Vitamin A: 1491IU (30%)Vitamin C: 57mg (69%)Calcium: 34mg (three%)Iron: 1mg (6%)

More French classics!

Life of Dozer

One of the few issues to come back out of this kitchen that Mr Dozer didn’t get to attempt – Lobster Thermidor!!! Very, VERY fortunate to have a buddy who shares freshly caught native lobsters with me. When he turned up the opposite day with 5 freshly caught lobsters, what else was I to do aside from throw an impromptu Lobster Dinner Party?? 🤷🏻‍♀️ And earlier than you ask … sure, the recipe is coming! 🙂

Dozer lobster thermidor

Guest publish by Nagi

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