Ratatouille is a vegetable stew of French origin consisting of a combination of flavorsome, colorful, basic vegetables with a touch of herbs, salt, and pepper.
This versatile dish is easy to make, can be kept in the fridge, and is another of my favorite, make-ahead dishes. Serve as a vegetable, over pasta, or as an entrée. It is delicious served hot or cold as a light meal with lentils and cottage- or goats milk cheese.
There are various ways of making ratatouille: sautéing while adding the ingredients gradually, sautéing each individual vegetable separately, or even layering the vegetables and baking them in the oven.
Mushrooms are not considered a traditional ingredient. Add vegetables that are in season and appeal to your personal taste!
- 1-2 eggplants (also known as aubergine or brinjal), cubed, with or without peel
- 3 tablespoons olive oil
- 2 onions, thickly sliced
- 4-6 zucchini (also known as courgette), thickly sliced
- 3 cloves garlic, finely chopped or crushed
- 6-8 ounces mushrooms, halved or quartered
- 1 green bell pepper, seeded and sliced
- 1 14½-ounce can diced tomato
- 1½ teaspoons dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ¾ teaspoon salt, or to taste
- freshly ground black pepper
- Steps 1-2 optional – see Notes.
- Put the eggplant in a colander and sprinkle liberally with salt. Set aside for 30-45 minutes to sweat .
- Rinse well and pat dry.
- Heat the oil in a large pan and sauté the onion and eggplant until the onion is just starting to brown.
- Add the zucchini, garlic, mushroom and pepper and continue stirring over medium to high heat for 5-10 minutes.
- Add the tomato and remaining ingredients.
- Mix well, cover and simmer until just cooked through—about 20 minutes.