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overhead partial view of a pot with cooked ratatouille

Ratatouille Recipe

One of my favorite vegetable combinations is Ratatouille. In this post, I share the traditional method of cooking the vegetables in a stockpot and a Mediterranean version using roasted vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine French
Servings 12
Calories 149 kcal

Ingredients
 
 

Classical Ratatouille

  • 1 large Sweet Onion rough cut
  • 1 large Red Bell Pepper rough cut
  • 3 cloves garlic finely chopped
  • 1 large Eggplant peeled and cubed - you may the skin on if you prefer
  • 2 Zucchini sliced
  • 28 ounces crushed tomato or 3 large tomatoes chopped
  • 2 tablespoon Extra Virgin Olive Oil
  • sea salt and black pepper to taste

Mediterranean Roasted Ratatouille

  • 1 large Sweet Onion rough cut
  • 1 head Garlic Peeled but leave the cloves whole
  • 1 large Eggplant cubed - leave the skin on
  • 1 Zucchini sliced
  • 1 Yellow Squash sliced
  • 1 Fennel Bulb slice the bulb and some of the stalk, add the fronds as seasoning
  • 1 large Bell Pepper your choice of color -sliced
  • 6 stalks celery rough cut
  • 1 Pint Grape Tomatoes
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 3 tablespoon Extra Virgin Olive Oil
  • sea salt and black pepper to taste

Instructions
 

Classical Ratatouille

  • In a large saute pan over medium high heat add olive oil and allow to heat
  • Add peppers, onions and garlic and saute for 1-2 minutes
  • Add eggplant and season with salt and pepper and allow to cook for 10-15 minutes, or until the eggplant is beginning to look cooked.
  • Add zuchinni and saute until it appears to be slightly cooked (about 5 mins)
  • Add crushed tomatoes, turn down heat to a simmer and allow mixture to cook for 15-20 minutes or until the eggplant is fully cooked.
  • You want the vegetables to be soft but not mush
  • Reseason as needed and serve over chicken, fish, pasta or simply as a side dish.

Mediterranean Roasted Ratatouille

  • Preheat oven to 350
  • Wash and cut the vegetables in a variety of shapes and sizes but try t0 keep them bite size.
  • Rinse the herbs.
  • Combine everything in a large bowl with enough olive oil (about 2 Tbsp) to coat the vegetables, add the salt and pepper and mix well. Place them in an ovenproof dish. Cover the dish with foil and bake for 45 minutes
  • At this point the vegetables should be cooked but not colored, and there should be cooking juices at the bottom of the pan.
  • Remove the foil and bake for another 30-45 minutes, keeping an eye on the progress until the cooking juices have mostly evaporated and the vegetables have taken on a nice roasted aspect.
  • Remove the sprigs of herb and serve immediately, or at room temperature.

Nutrition

Calories: 149kcalCarbohydrates: 21gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 112mgPotassium: 856mgFiber: 7gSugar: 12gVitamin A: 1513IUVitamin C: 66mgCalcium: 82mgIron: 2mg
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