Classic French Ratatouille: A Step-by-Step Recipe Guide

Ingredients

  • 1 aubergine (eggplant)
  • 1 courgette (zucchini)
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 2 small onions
  • 4 cloves of garlic
  • 5 ripe tomatoes
  • 1 small bunch of fresh basil
  • 1 small bunch of fresh flat-leaf parsley
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp crushed red pepper flakes (optional)
  • 2 tbsp olive oil
  • Salt and pepper to taste

Steps and instructions

  1. Wash and chop the aubergine and courgette into bite-sized pieces.
  2. Wash and slice the bell peppers into thin strips.
  3. Peel and finely chop the onions and garlic.
  4. Wash and chop the tomatoes into chunks.
  5. Wash and finely chop the basil and parsley.
  6. In a large pan, heat the olive oil over medium heat.
  7. Add the onions to the pan and sauté until they are translucent.
  8. Add the garlic, dried oregano, dried thyme, and crushed red pepper flakes (if using) to the pan, stirring well.
  9. Add the aubergine, courgette, and bell peppers to the pan. Mix well, cover the pan, and cook for about 10 minutes.
  10. Uncover the pan, add the tomatoes, and cook for another 10-15 minutes, until the vegetables are soft and the tomatoes have broken down.
  11. Season with salt and pepper to taste.
  12. Stir in the chopped basil and parsley just before serving.
  13. Serve the ratatouille warm, and enjoy.

Tools for making

Recipe variations

  • Add a splash of balsamic vinegar for a tangy twist.
  • Include mushrooms for an earthy flavor.
  • Experiment with different herbs such as rosemary or thyme.
  • Try adding sliced zucchini or yellow squash for more variety in texture.
  • For a heartier version, add cooked chickpeas or white beans.
  • Include diced tofu or tempeh for a protein-packed option.
  • Make it spicy by adding chopped jalapenos or chili flakes.
  • Serve over a bed of cooked quinoa or couscous instead of on its own.
  • For a Mediterranean twist, sprinkle feta cheese on top before serving.
  • Roast the vegetables in the oven for a different flavor profile.

Recipe overview

Ratatouille is a traditional French dish that's not only bursting with delicious summer flavors, but also incredibly easy to make. Packed with fresh produce like aubergine, courgette, bell peppers, tomatoes, onion, and garlic, it's a healthy choice too. This vegetable medley is brought to life with a bouquet of herbs, offering a delightful experience for the taste buds. The cooking process involves sautéing and stewing the vegetables, rendering them soft and bursting with flavor. This recipe will guide you step-by-step in creating this classic comfort food. Enjoy it as a main course or side dish, and it pairs wonderfully with any crusty bread or your favorite protein.

Common questions

  1. Can I use different vegetables in this recipe? Yes, you can customize the vegetables used in this recipe based on your preference. However, the traditional ratatouille recipe typically includes aubergine, courgette, bell peppers, onions, and tomatoes.
  2. Do I need to peel the vegetables? For this recipe, it is not necessary to peel the vegetables. The skin adds texture and flavor to the ratatouille. However, if you prefer, you can peel the aubergine and courgette.
  3. Can I use dried herbs instead of fresh herbs? Yes, you can use dried herbs if fresh herbs are not available. Just remember to adjust the quantities, as dried herbs are more concentrated in flavor. Use about 1/3 of the amount when substituting dried herbs for fresh.
  4. Can I make ratatouille in advance? Yes, ratatouille can be made in advance and stored in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together. Reheat gently on the stovetop or in the microwave before serving.
  5. What can I serve ratatouille with? Ratatouille is a versatile dish that can be served in various ways. It can be enjoyed on its own as a vegetarian main course, served as a side dish with grilled meats or fish, or used as a topping for pasta or rice.

Serving dishes and utensils

  • Cutting board - A sturdy cutting surface for chopping vegetables.
  • Chef's knife - A sharp knife for slicing and dicing the ingredients.
  • Large pan - A wide and deep pan for cooking the ratatouille.
  • Wooden spoon - A utensil for stirring and mixing the ingredients while cooking.
  • Serving dish - A platter or bowl to present and serve the ratatouille.
  • Serving spoon - A large spoon for serving the ratatouille onto plates or bowls.

Origin stories

Ratatouille, a traditional French dish, hails from the sun-soaked region of Provence. Its name comes from the French verb "ratouiller" and "tatouiller", both meaning to stir up. Originating in the 18th century, it was initially a humble dish prepared by farmers and was considered food for the poor, as it was made of vegetables that were readily available in the summer season. However, it was only in the 1930s that it gained recognition as a quintessential part of French cuisine. Today, Ratatouille is celebrated as a showcase of summer ingredients, cooked slowly until they meld into a harmonious and flavourful entirety. The beauty of Ratatouille is that it relies purely on the fresh produce of the land - aubergines, tomatoes, bell peppers, courgettes, onion, and garlic, each contributing their own unique character to this delightful medley. It's a dish that's as rich in history as it is in flavour.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.