Homemade Ratatouille

Name: Homemade Ratatouille
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: France
Ingredients: 1 eggplants; 1 zucchini; 1 red bell peppers; 1 green bell peppers; 1 onions; 1 garlic cloves; 4 tomatoes; 2 tbsp of olive oil; herbes de Provence; salt; pepper; basil (for garnish)

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Ratatouille is a stew of summer vegetables such as eggplant and zucchini. 🍅 It can be eaten hot or cold.

Total time: 1 h
Prep: 20 min
Cook: 40 min
Difficulty: Easy
Per person: €1.88

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Scallop Carpaccio with Citrus

15 minEasy

For dessert

Yule Log Cake

55 minMedium

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

120kcal

Protein3 g9%
Carbs14 g43%
Fat7 g48%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a more tender texture, you can draw the moisture out of the eggplant and zucchini before adding them to the skillet by sprinkling them with salt and letting them rest 15-20 minutes. This keeps them from releasing too much water during cooking! 😋

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 4 months in airtight bags or containers.

Storage : How long does it keep?

Keeps for 3-4 days max in an airtight container in the fridge. Flavors deepen.

Making ahead : Can you make it the day before?

Yes

The flavors develop and improve after a night in the fridge.

Reheating : How do you reheat it?

Oven: 15-20 min at 160°C. Saucepan: reheat gently over medium heat. Microwave: a few minutes, stirring.

Variations

Add fresh thyme or a bay leaf when you start simmering.
Serve it with rice, pasta or alongside grilled meat.
Serve it cold as a starter, with a drizzle of olive oil.

Mistakes to avoid

Cutting the vegetables into pieces of very different sizes: dice them evenly for even cooking.
Putting everything in the skillet at the same time: add the onion and garlic first, then the bell peppers, eggplant and zucchini, and the tomatoes last.
Cooking over too high a heat: simmer over low heat for 25 to 30 minutes with the lid on for tender vegetables.

Frequently asked questions

In what order do you cook the vegetables for ratatouille?

Sauté the onion and garlic in the olive oil, add the bell peppers for 5 minutes, then the eggplant and zucchini. After 10 minutes, add the tomatoes, herbes de Provence, salt and pepper, then let it simmer.

How long does ratatouille take to cook?

Allow about 40 minutes in total: a few minutes to sauté the vegetables, then 25 to 30 minutes of simmering over low heat with the lid on, until the vegetables are tender and soft.

What vegetables go in a ratatouille?

This recipe combines one eggplant, one zucchini, one red bell pepper and one green bell pepper, an onion, a clove of garlic and four tomatoes. Herbes de Provence, salt and pepper season it all, with fresh basil to garnish.

Is ratatouille eaten hot or cold?

Both. Serve it hot, garnished with fresh basil, as a main dish or a side, or cold as a starter with a drizzle of olive oil.