Ratatouille (French Vegetable Stew)

Name: Ratatouille (French Vegetable Stew)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: Eggplant:; 1 eggplant (aubergine) , cut into 2cm / ¾" cubes (leave skin on) (~450g / 16oz); 1/2 tsp salt , cooking / kosher salt; Other ingredients for Ratatouille:; 3 tomatoes , chopped (~150g / 5oz each), Note 1 canned subs; 6 tbsp extra virgin olive oil; 2 brown onion , chopped 1cm / ⅖" cubes (~150g / 5oz each); 2 capsicum (1 red, 1 yellow), cut into 2cm / ⅘" cubes (~200g / 7oz each); 2 zucchinis (courgettes), diced into 1.5cm / ½" pieces (~200g / 7oz each); 2 garlic cloves , finely chopped (~3 tsp); 1 tsp fresh thyme leaves , chopped (Note 2 for subs); 3/4 tsp salt , cooking/kosher salt; 1/4 tsp black pepper; 20 black olives , pitted, halved; Finishing:; 1 tbsp fresh basil , finely chopped, plus more for garnish (Note 2 subs); Extra virgin olive oil , for drizzling

Prep 15m

Cook 45m

Total 1h

This Ratatouille recipe is a classic French vegetable stew made with eggplant, tomatoes, onions, peppers, zucchini, and garlic, cooked in extra virgin olive oil and seasoned with thyme, salt, and black pepper. Topped with black olives and fresh basil, it's a flavorful and hearty dish perfect for any occasion.

French Side Dish

French Vegetable Side

recipetineats.com

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 8)

1 eggplant (aubergine) , cut into 2cm / ¾" cubes (leave skin on) (~450g / 16oz)

1/2 tsp salt , cooking / kosher salt

3 tomatoes , chopped (~150g / 5oz each), Note 1 canned subs

6 tbsp extra virgin olive oil

2 brown onion , chopped 1cm / ⅖" cubes (~150g / 5oz each)

2 capsicum (1 red, 1 yellow), cut into 2cm / ⅘" cubes (~200g / 7oz each)

2 zucchinis (courgettes), diced into 1.5cm / ½" pieces (~200g / 7oz each)

2 garlic cloves , finely chopped (~3 tsp)

1 tsp fresh thyme leaves , chopped (Note 2 for subs)

3/4 tsp salt , cooking/kosher salt

1/4 tsp black pepper

20 black olives , pitted, halved

1 tbsp fresh basil , finely chopped, plus more for garnish (Note 2 subs)

Extra virgin olive oil , for drizzling

Nutrition Facts

Calories

237kcal

11%
Fat

19g

0%
Saturated Fat

2g

0%
Carbohydrates

17g

0%
Fiber

4g

0%
Sugar

10g

0%
Protein

2g

0%
Cholesterol

0mg

0%
Sodium

515mg

25%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

Other vegetables – While the vegetables I chose are most traditional, don’t feel limited to these. Anything that can be sautéed and works with the other vegetables will work a treat. Think mushrooms, fennel, celery, summer squash. I wouldn’t hesitate to throw in a handful of wiltable greens either (like kale, spinach etc).

1. Tomato – It seems on-theme to use fresh tomatoes for the sauce in a dish like Ratatouille! But you can absolutely use canned crushed tomato (1 x 400g/14oz can) or tomato passata (2 cups). Please use a good quality one – cheap is usually sour and flavourless! I like Mutti brand best, personally.

2. Other herb options: 1/2 tsp dried thyme, oregano or mixed herbs. Parsley, for finishing.

3. Sweating eggplant – Salting the eggplants prior to cooking softens the flesh so it cooks faster and absorbs less oil. Contrary to popular belief, it does not draw out the bitterness because modern eggplants have already had any bitterness bred out of them!

4. Nutrition per serving, assuming 8 servings as a side dish.

Ratatouille (French Vegetable Stew)

Ingredients

Eggplant

Other Ingredients For Ratatouille

Finishing

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts