Description
Easy French Ratatouille is a rich vegetarian French vegetable stew made with ripe tomatoes, eggplant, zucchini, bell peppers, onion, garlic, olive oil, and fresh herbs.
Ingredients
Scale
- 2 lb ripe tomatoes, cored and pureed
- 2 onions, chopped into large chunks
- 3 cloves garlic, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 cup white wine or water
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 tablespoons chopped fresh basil
- 1 medium eggplant, cut into 1/2-inch chunks
- 2 zucchinis, cut into 1/2-inch chunks
- 2 large red, orange, or yellow bell peppers, cut into 3/4-inch squares
- 4 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
Instructions
- Preheat the oven to 425°F.
- Core the tomatoes, then puree them in a blender or food processor until thick and foamy.
- Peel and chop the onions into large chunks, then peel and thinly slice the garlic.
- Heat 3 tablespoons olive oil in a large pan over medium heat.
- Add the chopped onion and 1/2 teaspoon salt, then cook for 4 to 5 minutes until soft and lightly golden at the edges.
- Add the sliced garlic and stir for 30 seconds.
- Pour in the white wine, scrape up any browned bits, and cook for 1 minute.
- Add the pureed tomatoes, thyme, black pepper, and sugar.
- Reduce the heat to medium-low and simmer gently.
- Cut the eggplant and zucchini into 1/2-inch chunks, then cut the bell peppers into 3/4-inch squares.
- Toss the eggplant with 2 tablespoons olive oil and 1/4 teaspoon salt, then spread it on a rimmed baking sheet in a single layer.
- Toss the zucchini and bell peppers with 2 tablespoons olive oil and 1/4 teaspoon salt, then spread them on a second rimmed baking sheet in a single layer.
- Place the zucchini and bell pepper tray on the top oven rack and the eggplant tray on the middle rack.
- Roast for 15 minutes, then stir the vegetables and keep them in a single layer.
- Return the trays to the oven and roast for 10 more minutes.
- Transfer the roasted vegetables into the tomato sauce.
- Simmer for 5 to 6 minutes.
- Stir in the fresh basil, taste, and adjust the seasoning before serving.
Notes
- Use the ripest tomatoes available for the best sauce flavor.
- Use one 28-ounce can of crushed tomatoes when fresh tomatoes are not ripe.
- Replace white wine with water for an alcohol-free version.
- Use 1/2 teaspoon dried thyme if fresh thyme is unavailable.
- Avoid green bell peppers because they can taste less sweet.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main, Side
- Method: Roasting and Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 239
- Sugar: 10
- Sodium: 395
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 7
- Protein: 4
- Cholesterol: 0