Best Ratatouille recipe Share this recipe on Facebook
Ratatouile is a classic French vegetable stew dish. Eggplants, zucchinis, bell peppers and onions are first sauteed, then cooked with a garlic, basil, thyme and tomato sauce. This is probably one of the best vegetarian dishes.
Preparation time: 30 minutes, Cooking time: 150 minutes, Serves: 4
2 medium eggplants, cut into 2 inch cubes
2 medium zucchini, cut into 1/2 inch thick slices (slice the zucchini in half, lengthwise, then into 1/2 inch thick pieces)
1 Tbsp kosher salt
4 Tbsp olive oil
3 medium onions, thinly sliced
2 medium bell peppers (any combination of green, red, orange and yellow), cut into thin strips
3 small tomatoes, peeled, seeded and quartered
4 cloves garlic, minced
A handful of fresh basil leaves
1/2 cup finely chopped fresh parsley (leaves only)
A few sprigs of fresh thyme (or 1 tsp dried thyme)
Salt and black pepper to taste
Put eggplant and zucchini in 2 separate strainers and toss each with 1/2
tablespoon of Kosher salt. Let stand for 30 minutes, then dry on paper towels and set aside.
In the meantime heat a tablespoon of olive oil in a large skillet over medium to low heat. Add
the onions and cook stirring occationally until soft and translucent, for about 15 minutes. Empty the onions in a bowl and set aside.
Add the peppers and one more tablespoon of olive oil into the skillet
and cook until the peppers start to turn brown, for about 15 minutes.
Empty the peppers in another bowl and set aside.
By now the eggplants and zucchini must be ready. Add a tablespoon of olive oil to the skillet,
increase the heat to medium high and saute the eggplant until golden brown, for
about 20 minutes. Empty the eggplants in a bowl and set aside.
Add one more tablespoon of olive oil to the skillet and cook the zucchini
until golden brown, for about 10 minutes. Empty the zucchini in a bowl and set aside.
Add the remaining 1 tablespoon of oil to the skillet and cook the tomatoes, garlic and
basil for 10 to 15 minutes, or until the sauce is thickened slightly. Turn off heat and set aside.
In a deep, heavy pot add the sauteed eggplants. Cover with a layer of onions (use 1/4th of the onions). Continue with a layer of the zucchini, then a layer of onions, a layer of the bell peppers and the remaining onions. Top with the tomato sauce, parsley and
thyme. Season with salt and black pepper to taste.
Place the cooking pot over medium low heat, cover and simmer for an hour and a half, gently stirring every 20 minutes or so.
Serve with crusty bread and a green salad.