Easy ratatouille recipe
This easy ratatouille recipe is the perfect way to use your end of summer vegetables from the garden.
Servings: 8 cups
Calories: 130kcal
Ingredients
- 1 lb. eggplant diced / 1 large
- 1 lb. zucchini diced / 2 medium
- 1 bell pepper diced
- 1 large onion diced
- 4 cloves garlic smashed
- 3/4 lb. firm ripe tomatoes, peeled & seeded, chopped (*see note)
- 1/3 cup olive oil
- 1 - 1 1/2 tbsp. kosher salt
- 1 tsp. freshly ground black pepper
- 3 - 4 sprigs of fresh thyme
- 2 bay leaves
- 2 tbsp. minced parsley
- 1 tbsp. basil finely sliced (chiffonade) or torn
Instructions
- Preheat oven to 375°F / 190°C. Toss eggplant with 2 tablespoons olive oil, a pinch of salt and pepper.
- Place eggplant on sheet pan and roast in oven for 20 minutes.
- Toss zucchini and summer squash with 2 tablespoons olive oil and a pinch of salt and pepper.
- Place zucchini and summer squash on sheet pan and roast for 15 minutes.
- While eggplant, zucchini and summer squash are roasting, heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.
- Add onions and peppers to pot and sauté for 10 minutes until softened, but not browned.
- Add garlic, thyme & bay leaves, season with salt and pepper.
- Add tomatoes and cook over medium-low heat for 10 - 15 minutes until tomatoes have released their juices, then raise heat and simmer for several minutes to allow some of the liquid to evaporate, if desired. (*see note)
- Remove eggplant, zucchini and summer squash from the oven and add to the pot. Stir to combine. Taste and adjust seasoning.
- Let simmer for a few minutes allowing flavors to combine, remove from heat and stir in parsley and basil.
Video
Notes
To peel tomatoes - Bring a pot of water to a boil. While you are waiting for the water, fill a large bowl with ice water. Cut a shallow "x" in the bottom of the tomatoes. Drop into boiling water for 45 seconds - 1 minute. Remove the tomatoes from the boiling water and immediately plunge into the ice bath. The skins will slip right off. If they do not, leave the tomatoes in the ice bath for a few minutes, until the skin starts to pull back from the flesh of the tomato. At this point, they will be easy to peel.
*The longer you simmer the ratatouille, the more it will break down. If you like chunks of vegetables, don't let it simmer too long. If you'd prefer a stew of very soft vegetables, let the ratatouille simmer up to one hour.
** If your tomatoes do not release enough liquid, add 1 cup of canned CRUSHED TOMATOES to the pot.
Nutrition
Serving: 1cup | Calories: 130kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 714mg | Fiber: 3g | Sugar: 5g