Description
A classic French dish, Ratatouille is a flavorful vegetable medley that is perfect as a main course or side dish. This recipe combines tender roasted eggplant with sautéed zucchini, bell peppers, onions, and garlic, simmered in a rich tomato sauce seasoned with herbs. Serve this hearty and healthy dish with crusty bread or over pasta for a satisfying meal.
Ingredients
Scale
Eggplant:
- 1 medium eggplant (cut into 1/2-inch cubes)
Zucchini and Yellow Squash:
- 1 medium zucchini (sliced)
- 1 medium yellow squash (sliced)
Bell Peppers:
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
Onion and Garlic:
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
Other:
- 4 tablespoons olive oil (divided)
- 1 can (14.5 oz) crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast Eggplant: Toss eggplant with 2 tablespoons of olive oil and salt. Roast for 20 minutes until tender.
- Sauté Vegetables: In a skillet, sauté onion until soft. Add garlic, bell peppers, zucchini, and yellow squash. Cook until tender.
- Add Tomatoes and Herbs: Stir in crushed tomatoes, thyme, oregano, red pepper flakes, salt, and pepper.
- Combine and Simmer: Add roasted eggplant back into the skillet. Let simmer for 10–15 minutes.
- Adjust Seasoning and Serve: Taste and adjust seasoning. Serve warm, garnished with basil.
Notes
- Ratatouille can be served on its own, over pasta, rice, or with crusty bread.
- Flavors develop more the next day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course, Side Dish
- Method: Stovetop, Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 7 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
