Description
Nanou’s Authentic Ratatouille is a classic French vegetable stew bursting with fresh flavors from eggplant, bell peppers, zucchini, tomatoes, and aromatic herbs. This hearty dish is slowly simmered to meld the vegetables and spices together, making it a perfect healthy and comforting meal for any occasion.
Ingredients
Scale
Vegetables and Herbs
- 1 large eggplant, peeled and cut into 2-inch chunks
- 2 red or green bell peppers, seeded and cut into 1-inch chunks
- 2 medium zucchini or yellow squash, sliced and cubed
- 1 large onion, diced
- 4 Roma tomatoes, seeded and diced
- 5 cloves garlic, minced or pressed
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
Oils and Seasonings
- 3 tablespoons olive oil, plus more if needed
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Sauté Eggplant: Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped eggplant and sauté, stirring often, until it becomes lightly browned. Once done, remove the eggplant from the pan and set it aside.
- Sauté Zucchini: Add the remaining 1 tablespoon of olive oil to the pan. Sauté the sliced and cubed zucchini for about 5 minutes or until it starts to brown lightly. Remove the zucchini from the pan and set aside with the eggplant.
- Sauté Onions and Peppers: If needed, add a little more olive oil to the pan. Add the diced onions and chopped bell peppers, and sauté them until they are softened and aromatic, which should take about 5 minutes.
- Add Tomatoes and Spices: Stir in the diced tomatoes, minced garlic, fresh thyme, kosher salt, black pepper, and red pepper flakes if using. Mix everything thoroughly and cook for 5 minutes to allow the flavors to meld.
- Simmer: Return the sautéed eggplant and zucchini to the pan. Partially cover the pan, reduce the heat to low, and let the mixture simmer gently for 30 to 40 minutes. Stir occasionally until all the vegetables are tender and the flavors are well blended.
- Finish and Serve: About 2 minutes before serving, stir in the chopped fresh parsley and basil. Taste the ratatouille and adjust seasoning if necessary. Serve immediately while warm.
Notes
- For best texture, do not overcrowd the pan when sautéing vegetables; work in batches if necessary.
- Crushed red pepper flakes are optional and can be omitted for a milder flavor.
- This dish can be served hot, warm, or at room temperature and pairs well with crusty bread or over rice.
- Leftovers taste even better the next day after flavors have melded further.
- Extra virgin olive oil can be used for richer flavor.
