Best Ratatouille Recipe
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 1 medium eggplant, cut into 2 inch chunks
- 1 pound Roma tomatoes, or 2 1/2 cups of San Marzano tomatoes
- 1/4 cup olive oil
- 1 yellow onion, cut the onion in 1/2 inch strips
- 2 medium zucchini, cut in 1/2 inch thick half moon pieces
- 2 bell peppers, cut in large 2 inch chunks
- 4-6 garlic cloves
- 1/4 teaspoon crushed red pepper flakes (or Aleppo for mild flavor)
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 4 sprigs fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup fresh basil leaves
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Preparation
Step 1
Sweat the eggplant
Step 2
Place eggplant in a colander and sprinkle with salt. Let it sit for 20 minutes or more, while you prep the rest of the ingredients.
Step 3
Grate the tomatoes
Step 4
Grate all but 2 tomatoes- cutting the remaining into chunks. Chop up the skins left from grating or disguard. Grating fresh tomatoes makes the best crushed tomato flavor and texture, allowing the sauce to cook quickly.
Step 5
Sauté veggies
Step 6
In a heavy stock pot or braiser saute onion in olive oil over medium-high heat and stir for 3-5 minutes. Remove onions from pan and set aside. We are going for al dente as the veggies will continue to soften in the sauce.
Step 7
Saute zucchini and peppers with a little olive oil and a sprinkle of salt for 1-2 minutes over medium high heat. Until lightly browned on the edges but not cooked all the way through. Remove from pan and set aside.
Step 8
Cook the salted and drained eggplant with olive oil on medium high heat until lightly browned about 4-5 minutes. Remove from pan and set aside.
Step 9
Saute garlic and red pepper flakes for 1 minute in remaining olive oil. Add the tomatoes, salt, oregano, thyme, pepper, and bay leaf. Simmer 5 minutes.
Step 10
Simmer the Ratatouille
Step 11
Add the onion, zucchini, bell peppers, and eggplant into the tomatoes and simmer 10-15 minutes stirring frequently until tender or desired doneness.
Step 12
Adjust flavors
Step 13
Add salt, pepper, a drizzle of good extra virgin olive oil, and a splash of white or red wine vinegar. Scatter torn basil leaves on top. Serve warm or at room temperature with crusty bread.
Step 14
Save recipe for the next time?
