Ratatouille
Classic Provençal Vegetable Stew
Equipment
- Equipment
- Large wide sauté pan or 5–6 qt Dutch oven
- Colander
- Sharp chef’s knife
- Wooden spoon or silicone spatula
- Wide surface area is important for proper evaporation.
Ingredients
Ingredients
- 1 large eggplant cut into 1-inch cubes
- 1 teaspoon kosher salt for salting eggplant
- 4 tablespoons olive oil divided
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 medium zucchini sliced into half-moons
- 3 medium ripe tomatoes chopped
- or 1 14-oz can whole tomatoes, crushed
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon freshly ground black pepper
- Additional salt to taste
Instructions
Instructions
- Toss 1 cubed eggplant with 1 teaspoon kosher salt and let sit in a colander for 30 minutes. Pat dry with paper towels.
- Heat 2 tablespoons olive oil in a wide sauté pan over medium-high heat. Brown eggplant in batches until lightly golden, about 6–8 minutes. Remove and reserve.
- Add remaining 2 tablespoons olive oil to the pan. Sauté 1 diced onion for 5 minutes until translucent.
- Add 3 minced garlic cloves and cook 30 seconds.
- Add 1 diced red bell pepper and 1 diced yellow bell pepper and cook 5–6 minutes until softened.
- Stir in 2 sliced zucchini and cook 3–4 minutes until just tender.
- Add 3 chopped tomatoes, 1 teaspoon thyme, 1 bay leaf, and ½ teaspoon black pepper. Simmer 8–10 minutes uncovered.
- Return browned eggplant to the pan. Reduce heat to medium-low and simmer uncovered 10–15 minutes until vegetables are tender but intact.
- Adjust salt to taste. Remove bay leaf before serving.
- Serve warm or at room temperature.
Notes
Notes
Do not overcrowd the pan when browning eggplant.
Keep the lid off to allow evaporation.
Vegetables should remain soft but structured — not collapsed.
Flavor improves after resting 1 hour.
Storage
Refrigerate up to 4 days in an airtight container.
Reheat gently or serve at room temperature.
Freeze up to 2 months.
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