Nanou's Authentic Ratatouille Recipe
If you want an authentic ratatouille recipe, this is the one you're looking for! This classic French vegetable stew is outrageously delicious and healthy — perfect for a meatless Monday meal or an easy side dish. Ready in under 1 hour!
Servings 6 servings
Calories 103kcal
Ingredients
- 3 Tablespoons olive oil + a little more only if you need it
- 1 large eggplant, peeled and cut to 2 inch chunks
- 2 red or green bell peppers, seeds removed and cut into 1 inch chunks
- 2 medium zucchini or yellow squash, sliced and cubed
- 1 large onion, large dice
- 4 roma tomatoes, seeded and large dice
- 5 cloves garlic, minced or pressed
- 1 Tablespoon chopped fresh thyme
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper (optional for heat)
- 2 Tablespoon chopped fresh parley
- 2 Tablespoon chopped fresh basil
Instructions
- Heat 2 Tablespoons oil in large saute pan over medium high heat.
- Add eggplant and saute until just starting to brown, stirring often- about 5-7 minutes. Remove from pan.
- Add remaining Tablespoon oil and saute zucchini for 5 minutes and remove from pan.
- Add a tiny bit more oil (only if needed) then add onions and peppers, Saute to soften about 5 minutes. Add tomatoes and thyme and cook about 3 minutes.
- Add tomatoes, garlic, salt and black pepper and red pepper flakes and stir to combine. Cook 5 more minutes..
- Add eggplant and zucchini back into pan. Partially cover and reduce heat to low and cook around 30-40 more minutes, stirring periodically.
- Stir in parsley and basil 2 minutes before you finish cooking. Taste and adjust seasonings and serve immediately.
Video
Notes
- Like most great grandma recipes, the amounts are just approximate — cook and season with your heart.
- Chop the veggies evenly. Try your best to cut all of the vegetables into similar-sized pieces. This will help them cook evenly.
- Cook in batches. The cooking is done in the order of what takes the longest to shortest to cook. Remember to remove each item from the pan before adding the next vegetable.
- Stir periodically. Be sure to stir the stew as it simmers to keep it from sticking. But don't overdo it either — lifting up the cover too much will cause it to cook more slowly.
- Taste test. Always taste before serving and adjust the seasonings as needed!
- Ingredients to prep ahead- Chop the onions, peppers, and zucchini. You can also clean the fresh herbs.
- Leftovers and storage- Store leftovers in an airtight container in the fridge for up to 5 days. You can reheat single servings in the microwave in 30-second bursts, or larger portions gently in a pan over medium-low.
Nutrition
Serving: 1serving | Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 588mg | Potassium: 322mg | Fiber: 3g | Sugar: 5g | Vitamin A: 388IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 0.4mg