Classic Ratatouille

Name: Classic Ratatouille
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 each eggplant, sliced into 1/4-inch rounds; 2 each zucchini, sliced into 1/4-inch rounds; 1 each yellow onion, thinly sliced; 4 each garlic, minced; 1 each red bell pepper, diced; 1 each yellow bell pepper, diced; 800 g crushed tomatoes, canned; 2 tbsp tomato paste; 60 ml olive oil, divided; 4 each thyme, sprigs; 15 g basil, roughly chopped; 2 tsp kosher salt, divided; 1 tsp black pepper, freshly ground

A rustic Provençal vegetable stew that's both hearty and elegant, featuring layers of summer vegetables simmered in a rich tomato-herb sauce.

⏱ 30 min prep · 60 min cook · medium

Servings

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Ingredients

1 eggplant sliced into 1/4-inch rounds
2 zucchini sliced into 1/4-inch rounds
1 yellow onion thinly sliced
4 garlic minced
1 red bell pepper diced
1 yellow bell pepper diced
800 g crushed tomatoes canned
30 ml tomato paste
60 ml olive oil divided
4 thyme sprigs
15 g basil roughly chopped
10 ml kosher salt divided
5 ml black pepper freshly ground

Nutritionper serving (6 total: 940 kcal)

Calories	160
Protein	4g
Fat	10g
Carbs	17g
Fiber	5g
Sugar	10g
Sodium	960mg

Excludes 3 ingredients without data.

Gear for this recipe

Method

1
Preheat oven to 190°C (375°F).
2
Roasting
Arrange eggplant and zucchini slices on a baking sheet, brush both sides with 2 tablespoons of olive oil, and season with 1 teaspoon of salt. Roast until tender and lightly browned, about 20 minutes.
⏲ 20 min
3
Sautéing
While vegetables roast, heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes.
⏲ 5 min
4
Sautéing
Add minced garlic and diced red and yellow bell peppers to the pot. Sauté until peppers soften, about 3-4 minutes.
⏲ 4 min
5
Sautéing
Stir in tomato paste and cook for 1 minute until it darkens slightly.
⏲ 1 min
6
Simmering
Add crushed tomatoes, thyme sprigs, remaining 1 teaspoon salt, and black pepper. Bring to a gentle simmer, then reduce heat to low and let simmer for 10 minutes to meld flavors.
⏲ 10 min
7
Remove thyme sprigs from the sauce. Layer the roasted eggplant and zucchini slices over the sauce in a concentric pattern, slightly overlapping.
8
Baking
Cover the pot and bake in the preheated oven for 30 minutes, until vegetables are very tender and flavors have melded.
⏲ 30 min
9
Remove from oven and let rest for 10 minutes. Garnish with fresh basil before serving.
⏲ 10 min