Before you cook
Background Recipe story & origin
It exemplifies Mediterranean cuisine's vegetable-forward approach and the French tradition of composed vegetable dishes. Ratatouille originated in Nice (thus 'ratatouille niçoise'), a summer vegetable stew dating to the 18th century or earlier. The name may derive from 'ratatolha' (to stir) plus 'touiller' (to stir up). The traditional preparation layers eggplant, zucchini, tomatoes, and bell peppers, cooked slowly in olive oil with onion, garlic, and herbs de Provence. Debate exists over technique: some cooks stir everything together; others, including the Pixar film's version (created by chef Thomas Keller, 2007), arrange vegetables in refined patterns. Traditional ratatouille is humbler - roughly cut vegetables stewed until tender and melded. The dish represents Provençal summer cooking when gardens overflow with vegetables. Ratatouille is served warm or at room temperature, improving the next day.
Before you start Equipment you'll need
- Dutch oven — Provides heavy bottom for slow stewing vegetables until tender and melded together
- large pot — Used for large pot
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Sauté the eggplant
Cut 1 medium eggplant into 1-inch cubes. Heat 3 tablespoons olive oil in a large pot over medium-hig...
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Sauté the zucchini
Add 2 more tablespoons oil. Sauté 2 diced zucchini until lightly colored, about 4 minutes. Remove an...
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Sauté the peppers and onion
Add 2 more tablespoons oil. Sauté 2 diced bell peppers and 1 diced onion until softened, about 6 min...
Prep Get set first
About 10 min of prep
- Prepare Dutch oven
This recipe takes about 60 minutes total.
Ingredients
Instructions
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Sauté the eggplant
Cut 1 medium eggplant into 1-inch cubes. Heat 3 tablespoons olive oil in a large pot over medium-high heat (400-450°F surface). Sauté eggplant until golden, about 5 minutes. Season with salt. Remove and set aside.
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Sauté the zucchini
Add 2 more tablespoons oil. Sauté 2 diced zucchini until lightly colored, about 4 minutes. Remove and set aside.
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Sauté the peppers and onion
Add 2 more tablespoons oil. Sauté 2 diced bell peppers and 1 diced onion until softened, about 6 minutes. Add 4 minced garlic cloves, cook 1 minute.
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Combine and simmer
Add one 28-oz can diced tomatoes, 2 tablespoons tomato paste, thyme, and bay leaf. Return all vegetables to the pot. Season with salt and pepper. Simmer uncovered 20-25 minutes until flavors meld and sauce thickens slightly.
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Drizzle with oil
Remove bay leaf. Stir in fresh basil. Drizzle with good olive oil. Serve warm or at room temperature.