Ratatouille, traditional recipe
This One Time, Ratatouille Saved My Dinner Party
So, let me set the scene: one muggy July night, a bunch of friends were coming over, and I’d promised something “rustic and French”—because apparently I like to make my life difficult. Enter Ratatouille, the dish that sounds fancy but (thankfully) really is just vegetables living their best lives in a pan. First time I made it, I burned half the onions and nearly cried into my wine, but it still got wolfed down. I guess char counts as flavor now? Anyway, I’ve kept tinkering with the recipe ever since, and I’d swear it tastes better the less precise I am. (And yes, I still spill olive oil every single time…)
Why You’ll Love Making Ratatouille (Even If You Hate Chopping)
Honestly, I make ratatouille when my fridge starts looking like a jungle—zucchini in one corner, squishy tomatoes in the other, and always a pepper that’s seen better days. My family goes crazy for this because it somehow tastes fancy even though it’s mostly just a pile of veg. (Okay, and maybe because I let them mop up the leftover sauce with crusty bread.)
If I’m being honest, I used to dread all the slicing. But now I just throw on some music and chop kind of haphazardly; it’s oddly therapeutic. Plus, if you skip the whole fussy arrangement and just stew everything together, nobody will know except maybe a French grandma (and she’s not coming to dinner… I hope!).
What You’ll Need (And What You Can Swap)
- 2 medium eggplants (aubergines). If the ones at the shop look sad, just grab one big one—it’s fine. Or sub in mushrooms if you’re feeling wild.
- 2 zucchinis. Courgettes, if you’re feeling posh. I sometimes use yellow squash if that’s closer at hand.
- 1 red bell pepper and 1 yellow pepper. Or just use whatever color you have. (My grandmother always insisted on the fancy Italian ones, but I honestly just grab what’s cheap.)
- 1 big onion (yellow or white, nobody will check).
- 3–4 ripe tomatoes, or a tin of chopped tomatoes if tomatoes are looking meh.
- 3 garlic cloves (or more, if you’re a garlic fiend like me).
- Olive oil – a few good glugs, don’t be shy.
- Salt & pepper – honestly, just season to taste.
- Herbes de Provence, or a mix of thyme, oregano, and basil. Or, in a pinch, just some dried thyme works.
- Optional: a little splash of balsamic vinegar at the end. Trust me.
How I Actually Make It (Flaws And All)
- Chop everything up. Not too tiny, not too chunky—just aim for bite-sized pieces. I used to obsess over making them identical, but honestly, who has the time?
- Salt the eggplant chunks. Stick them in a colander, sprinkle salt, and let them sulk for 20–30 mins. Sometimes I forget this step and it still works out okay, but supposedly it helps with bitterness. (I usually put the kettle on while this is happening and stare off into space.)
- Sauté your onion & garlic. Medium heat, splash of olive oil, about 5 minutes till they’re soft. Don’t let the garlic burn; it goes bitter fast. This is where I usually sneak a taste (and sometimes burn my tongue).
- Add peppers and zucchini. Toss them in, keep stirring. Give it another 5–7 minutes. Don’t stress if the pan looks crowded—it sorts itself out.
- Throw in eggplant. More oil if it looks dry. (Eggplant’s a bit of an oil sponge—it’s greedy that way.)
- Mix in tomatoes and herbs. Fresh chopped or canned, both work. If things look too dry, splash in a bit of water or even wine (white or red, I won’t tell).
- Let it all stew. Lid on, low heat, 30–40 minutes. Occasionally give it a stir. Don’t worry if it looks weird at first—it always does! Taste and add salt/pepper as you go.
- Optional: Add balsamic vinegar at the end. Just a splash for zing. Not traditional, but I love it.
Notes From My Messy Kitchen
- Eggplants: If you’re impatient like me, you can skip the whole salting bit and it’s rarely a disaster.
- Herbs: Fresh is great. Dried is easier. I go with whatever’s closest to hand, sometimes even rosemary (though my cousin says that’s a crime).
- Texture: I used to try for perfect, whole pieces, but now I just embrace the mush. It honestly tastes better the next day, anyway.
Variations That (Mostly) Worked
- Added chickpeas once. Actually, it was delicious—more filling, like a stew.
- Tried tossing in leftover roast potatoes. A little odd, but my kid liked it.
- One time I tried adding smoked paprika—thought it’d be a game-changer. It wasn’t. Still edible, but it tasted more like goulash. Wouldn’t recommend.
What If I Don’t Have the Right Equipment?
Honestly, a big pan with a lid is ideal. I use a battered old Dutch oven. But in a pinch, any deep frying pan or even a casserole dish works. If you’re short on lids, just cover the pan with foil. Or an upside-down baking tray. (Don’t ask me how I discovered that one…)
How Long Does This Actually Keep?
Supposedly ratatouille will keep in the fridge for 3–4 days, and some say it freezes well too. But honestly, in my house it never lasts more than a day—everyone keeps sneaking spoonfuls straight from the fridge. If you do have leftovers, reheat gently, maybe with a splash of water.
How I Like To Serve It (And A Family Tradition)
I love ratatouille with a slab of crusty bread (baguette is classic, but a thick slice of sourdough does the trick too). Sometimes I spoon it over rice or couscous if I’m trying to stretch it further. And my partner swears by eating it cold, straight out of the fridge for breakfast—don’t knock it till you’ve tried it! Oh, and if you really want to get fancy, put a fried egg on top. Trust me.
Things I Learned The Hard Way (So You Don’t Have To)
- I once tried to rush the stew time, thinking I’d save a few minutes. The veggies ended up crunchy and the flavors didn’t really mingle—never again.
- Don’t skimp on olive oil. I did once, and it came out weirdly dry and, well, sad.
- Actually, I find it works better if you give everything a good stir every so often. Otherwise, things stick.
People Really Do Ask Me This…
Can I make it ahead of time?
Yep! Actually, I think it tastes better the next day, flavors have time to make friends. Just reheat gently.
Is it supposed to be super saucy?
Bit of a personal thing. Mine sometimes ends up a touch soupy if I used canned tomatoes. Just let it simmer uncovered a while to thicken up.
Can I skip the eggplant?
I mean, I wouldn’t—it’s kind of the heart of it. But I’ve been known to leave it out when I run out. It’s still good!
Do you peel the veggies?
Nope. Life’s too short. Plus, the colors look nicer unpeeled.
What goes well with it?
Honestly, anything. Grilled chicken? Sure. Roast fish? Why not. I’ve even seen people use it as pasta sauce (not traditional, but pretty tasty).
A Quick Digression: The Movie Ratatouille—Realistic?
So, just between us, the movie Ratatouille is adorable but, uh, actual ratatouille doesn’t usually look that fancy. No tiny mouse (hopefully) and definitely no perfect veggie spirals in my kitchen. If you want to try that style, check out Serious Eats’ spiral method—I tried it once, but honestly went back to my regular, chunky style. It tastes the same, promise.
Ingredients
- 1 medium eggplant, diced
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 ripe tomatoes, chopped
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
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1Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent, about 5 minutes.
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2Add the diced eggplant to the pot and cook for 5-7 minutes, stirring occasionally, until slightly softened.
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3Stir in the sliced zucchinis and chopped bell peppers. Cook for another 7-8 minutes until the vegetables begin to soften.
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4Add the chopped tomatoes, dried thyme, dried oregano, salt, and black pepper. Mix well and reduce the heat to low.
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5Cover and simmer the ratatouille for 30-35 minutes, stirring occasionally, until all vegetables are tender and flavors are well combined.
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6Drizzle with the remaining olive oil and garnish with fresh basil leaves before serving. Serve hot or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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