France Ratatouille (Stewed Vegetables)
A hearty vegetable dish from the south of France, ratatouille includes a variety of summer vegetables cooked together until soft. Some recipes add basil, fennel, or marjoram. Ratatouille can be served hot, chilled, or at room temperature.
Recipe Servings: 4–6
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Olive oil, as needed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 eggplant, chopped
- 2 zucchini, chopped
- 3 tomatoes, quartered
- 1 onion, sliced
- 1 sprig thyme
- 1 sprig rosemary
- 1 bay leaf
- Salt, to taste
- Ground black pepper, to taste
- 2 garlic cloves, minced
Directions
- Pour a couple tablespoons olive oil into a heavy pot set over medium-high heat.
- Add bell peppers to the hot oil and sauté until thoroughly softened, but not browned.
- Remove bell peppers from the pot and set aside.
- Add eggplant to the pot, adding more oil as needed, and sauté until softened.
- Remove eggplant from the pot and set aside.
- Add zucchini to the pot, sauté until softened, and then remove it from the pot.
- Add onions and tomatoes to the pot, cooking until onions are translucent and tomatoes are thoroughly softened.
- Return all cooked vegetables to the pot.
- Stir in thyme, rosemary, bay leaf, salt, and black pepper.
- Simmer for up to 60 minutes, stirring periodically, until vegetables are very soft.
- Add garlic about 10 minutes before removing the pot from heat and correct seasoning.
- Serve warm or chilled.
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