Ratatouille Recipe

Make the best French ratatouille with this foolproof recipe! Roast the vegetables before adding them to a simmering tomato sauce. Recipe makes 4 generous or 6 smaller servings. 

– 2 pounds ripe red tomatoes (6 medium or 4 large) – 1 medium eggplant (1 pound), diced into ½-inch cube – 1 large red, orange, or yellow bell pepper (about 8 ounces), cut into ¾-inch square – 1 medium-to-large zucchini (about 8 ounces), diced into ½-inch cube – 1 large yellow squash (about 8 ounces), diced into ½-inch cube – 5 tablespoons + 1 teaspoon extra-virgin olive oil, divided – ¾ teaspoon fine sea salt, divided, more to taste – 1 medium yellow onion, chopped – 4 cloves garlic, pressed or minced – ¼ cup chopped fresh basil – ¼ teaspoon red pepper flakes, more or less to taste – ¼ teaspoon dried oregano – Freshly ground black pepper, to taste

Ingredient

Direction

Use one rack in the middle and one in the top to preheat the oven to 425 degrees Fahrenheit. For easier cleanup, line two large, rimmed baking sheets with parchment paper.

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Trim the tomatoes' woody cores with a paring knife. Then, grate them on a large box grater into a bowl (hold the tomato diagonally) and chop any remaining tomato skin. 

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Blend tomatoes into froth. Set aside. Pour 2 tablespoons olive oil over diced aubergine on one baking sheet. Add eggplant to pan in a single layer, sprinkle with ¼ teaspoon of salt, and set aside. 

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Toss zucchini, yellow squash, and bell pepper with 1 tablespoon olive oil and ¼ teaspoon salt on another baking sheet. Arrange veggies. Top vegetables, aubergine pan middle. Timer for 15 minutes. 

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Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven or soup pot on medium. Add onion and ¼ tsp salt. Stir occasionally until onion is tender and caramelising, 8–10 minutes. 

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Cook garlic for 30 seconds until fragrant. Mix browned pan bits into tomatoes with a wooden spoon or silicone spatula. Reduce heat to medium-low to simmer. 

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After 15 minutes, remove both pans from the oven, stir, and evenly distribute the contents. This time, put aubergine on top and other vegetables on middle.

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Bake until the eggplant edges are golden, about 10 minutes more (it will finish sooner). Take the aubergine out of the oven and carefully stir it into the tomato sauce.

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Keep baking the squash and bell pepper pan for 5–10 minutes to caramelise the peppers. Add pan contents to simmering sauce. Simmer 5 more minutes to blend flavours. 

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Stop cooking. Stir in 1 tsp olive oil, basil, and red pepper flakes. Crumble dried oregano into the pot with your fingers. Add ¼ teaspoon salt and black pepper to taste. 

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In olive oil, basil, or black pepper bowls. Like all stews, ratatouille tastes better cold. Next-day reheating improves. Ratatouille chills for 4 days or freezes for months. 

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Green Salad with Apples, Cranberries and Pepitas Recipe 

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