Originating in Nice, France, a ratatouille is a humble dish composed of various vegetables stirred and stewed together until they begin to melt into each other.
Alternative Medicine CuisineEuropean CuisineFrench CuisineHerbs And Supplements CuisineMediterranean CuisineDate NightDinnerMain DishSummerWeeknight Meals
Servings
6
(4–6)
Total time
1h 15m
prep 25 min
Calories / serving
304 kcal
02Meanwhile, in a large pot over medium heat, heat 1 tablespoon oil. Add onion and 2 chopped garlic cloves; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions turn translucent, 5 to 6 minutes. Add bell pepper and cook, stirring occasionally, until softened, about 6 minutes. Transfer onion mixture to a large bowl.
03In same pot over medium heat, heat 1 tablespoon oil. Add zucchini, rosemary, and 2 chopped garlic cloves; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring often, until zucchini softens and turns golden, about 8 minutes. Transfer zucchini mixture to bowl with onion mixture.
04In same pot over medium heat, heat 1 tablespoon oil. Add eggplant, thyme, and 2 chopped garlic cloves. Cook, stirring often, until eggplant turns golden and translucent, about 8 minutes. Transfer eggplant mixture to bowl with onion mixture.
05In same pot over medium heat, heat remaining 1 tablespoon oil. Add chopped tomatoes, granulated sugar, all remaining garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until tomatoes begin to break down and caramelize, 6 to 8 minutes.
06Add crushed tomatoes, sliced basil, and all reserved cooked vegetables to pot and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until vegetable textures begin to melt together, 8 to 10 minutes.
07Top with more basil. Serve with bread alongside.