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Homemade Ratatouille Recipe

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4.6 from 125 reviews

This Homemade Ratatouille recipe is a vibrant and comforting classic French vegetable stew featuring layers of sautéed eggplants, zucchini, bell pepper, onions, and tomatoes infused with fresh herbs like rosemary, thyme, and basil. Cooked slowly on the stovetop to meld the flavors together, this dish is perfect served warm with crusty sourdough bread for a hearty and healthy meal.

Ingredients

Units Scale

Vegetables

  • 2 medium eggplants (about 1 lb. total), cut into 1/2" cubes
  • 1 large yellow onion, chopped
  • 1 bell pepper, seeds and ribs removed, chopped
  • 2 small zucchini (about 11 oz. total), cut into 1/2" cubes
  • 1 beefsteak tomato, finely chopped
  • 1 cup canned crushed tomatoes

Herbs & Seasonings

  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp. chopped fresh rosemary
  • 1 Tbsp. fresh thyme leaves
  • 10 fresh basil leaves, thinly sliced, plus more for serving
  • 1 tsp. granulated sugar

Other Ingredients

  • 1/4 cup extra-virgin olive oil, divided
  • 8 cloves garlic, finely chopped, divided
  • Crusty sourdough bread, for serving

Instructions

  1. Salt the Eggplant: In a colander set over a large bowl, toss the cubed eggplant with 1 teaspoon kosher salt. Let it sit for at least 30 minutes to draw out excess moisture and bitterness. Afterward, squeeze off the moisture and pat the eggplant dry with paper towels.
  2. Sauté Onion and Bell Pepper: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and 2 cloves of chopped garlic, seasoning with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onions turn translucent, about 5 to 6 minutes. Add the chopped bell pepper and continue cooking until softened, about 6 more minutes. Transfer this mixture to a large bowl.
  3. Sauté Zucchini: In the same pot, heat another tablespoon of olive oil over medium heat. Add the zucchini cubes, chopped rosemary, and 2 cloves of chopped garlic. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring often, until the zucchini softens and turns golden, about 8 minutes. Transfer this mixture to the bowl with the onions and bell peppers.
  4. Sauté Eggplant: In the same pot, heat 1 tablespoon olive oil over medium heat. Add the eggplant cubes, thyme, and 2 cloves of chopped garlic. Cook, stirring often, until the eggplant becomes golden and translucent, about 8 minutes. Transfer this mixture to the large bowl with the other sautéed vegetables.
  5. Cook Tomatoes: In the same pot, heat the remaining tablespoon of olive oil over medium heat. Add the finely chopped beefsteak tomato, granulated sugar, all remaining garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring frequently, until the tomatoes begin to break down and caramelize, about 6 to 8 minutes.
  6. Simmer All Vegetables: Add the canned crushed tomatoes, sliced basil, and all of the reserved cooked vegetables back to the pot. Bring to a simmer over medium heat, then reduce heat to medium-low. Continue to simmer, stirring occasionally, until the vegetables meld together and soften further, about 8 to 10 minutes.
  7. Serve: Garnish with additional fresh basil leaves. Serve the ratatouille warm with crusty sourdough bread on the side.

Notes

  • Salting the eggplant is key to removing bitterness and excess moisture, which improves texture and flavor.
  • Use fresh herbs for the best aromatic flavor; dried herbs may alter the dish’s taste.
  • Serve as a main course or a side dish alongside grilled meats or fish.
  • Leftovers store well and flavors deepen after a day.
  • Can be reheated gently on the stovetop or microwave.

Find it online: https://queenrecipe.com/homemade-ratatouille-recipe/