- Calories
- 210
- Protein
- 5g
- Fiber
- 7g
- Sat. fat
- 2g
- Sodium
- 380mg
- Added sugar
- 5g
What this recipe does for you.
Ratatouille the way it should taste: eggplant, zucchini and peppers browned separately, then brought together in a garlicky tomato sauce so each vegetable keeps its texture. Naturally vegan and gluten-free, 7g fiber.
Why this works
Every recipe on this site ships with an explanation of the technique decisions, why sear then braise, why the acid goes in at the end, why the fat renders before the aromatics. The method below is those decisions, in order.
Ingredients
Serves 4- 1eggplant · cut into 1-inch cubes
- 2zucchini · cut into half-moons
- 2bell peppers · chopped
- 4 tbspolive oil · divided
- 1onion · diced
- 5 clovesgarlic · sliced
- 1 cancrushed tomatoes · 14 oz
- 1 tbsptomato paste
- 1 tspdried herbes de Provence · or a mix of thyme and oregano
- 1small bunch basil · torn, to finish
- 1/2 tspkosher salt · to taste
Method
Cook each vegetable separately
The single thing that separates good ratatouille from a grey stew is browning each vegetable on its own. Eggplant, zucchini and peppers each release water and cook at different rates. Thrown in together they steam into mush; browned separately, each keeps its texture and flavour before they are combined.
Give the eggplant room and enough oil
Eggplant is a sponge and needs space and oil to brown rather than steam. Cook it in a single layer until golden and creamy inside. Crowd the pan and it goes grey and bitter. This is the vegetable most worth the separate-pan patience.
Salt the eggplant if it is large or old
Larger, older eggplants can be bitter and very wet. Salting the cubes and letting them drain for twenty minutes draws out moisture and bitterness so they brown better. Small, young, glossy eggplants can skip this step.
Build a proper tomato base
Soften the onion, add the garlic and tomato paste and cook until it darkens, then the crushed tomatoes and herbs. Let this simmer into a real sauce before the browned vegetables go back in. It is the thread that ties everything together.
Fold the vegetables in gently at the end
Return the browned vegetables to the tomato base and simmer just long enough to marry the flavours, ten to fifteen minutes, stirring gently. You are combining, not cooking them further, so they keep the texture you worked to build. Overcook now and you undo the whole point.
Rest it, and finish with basil and good oil
Ratatouille is even better after resting and is famously excellent the next day, warm or at room temperature. Finish with torn basil and a drizzle of your best olive oil off the heat. Serve with crusty bread, over polenta, or with a fried egg on top.
Variations
Substitutions and adaptations land with the photography shoot. The method holds across most reasonable swaps.
Storage
Refrigerator: 3 to 4 days, sealed. Freezer: up to 3 months. Reheat covered to retain moisture.
Frequently asked
- Why cook the vegetables separately?
- Eggplant, zucchini and peppers each hold different amounts of water and brown at different rates. Cooked together they release moisture and steam into a soft, uniform mush. Browning each one separately first lets them caramelise and hold their shape, so the finished dish has distinct textures and deeper flavour.
- Do I need to salt the eggplant?
- It depends on the eggplant. Large, older or very seedy eggplants benefit from salting and draining to remove bitterness and excess water so they brown properly. Small, young, glossy eggplants are mild and can go straight into the pan without salting.
- Is ratatouille better the next day?
- Yes, noticeably. Like many stews, the flavours meld and deepen overnight, and it is delicious warm or at room temperature straight from the fridge. It keeps four to five days and reheats well, making it a great make-ahead dish.
- What do I serve with ratatouille?
- It is versatile, serve it with crusty bread, over polenta, rice or pasta, alongside grilled fish or chicken, or topped with a fried or poached egg for a vegetarian main. A sprinkle of feta or a spoon of ricotta works too if you eat dairy.
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