Description
Nanou’s Authentic Ratatouille is a classic French vegetable stew packed with tender eggplant, zucchini, bell peppers, and fresh tomatoes, all sautéed and simmered to perfection with fragrant herbs. This wholesome dish highlights the fresh flavors of summer vegetables, making it a perfect hearty yet healthy entrée or side.
Ingredients
Scale
Vegetables
- 1 large eggplant, peeled and cut into 2-inch chunks
- 2 red or green bell peppers, seeded and cut into 1-inch chunks
- 2 medium zucchini or yellow squash, sliced and cubed
- 1 large onion, diced
- 4 Roma tomatoes, seeded and diced
- 5 cloves garlic, minced or pressed
Oils and Seasonings
- 3 tablespoons olive oil, plus more if needed
- 1 tablespoon chopped fresh thyme
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Fresh Herbs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
Instructions
- Sauté Eggplant: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the eggplant chunks and sauté, stirring frequently, until they are lightly browned. Once done, remove the eggplant from the pan and set aside.
- Sauté Zucchini: Add the remaining 1 tablespoon of olive oil to the pan. Sauté the sliced and cubed zucchini for about 5 minutes or until lightly browned. Remove from the pan and set aside with the eggplant.
- Sauté Onions and Peppers: If needed, add a little more olive oil to the pan. Add the diced onions and bell peppers and sauté until the vegetables soften, approximately 5 minutes.
- Add Tomatoes and Spices: Stir in the diced Roma tomatoes, fresh thyme, kosher salt, ground black pepper, and crushed red pepper flakes (if using). Combine well and cook the mixture for 5 minutes to meld flavors.
- Simmer: Return the sautéed eggplant and zucchini back into the pan. Partially cover the pan, reduce the heat to low, and let the ratatouille simmer for 30 to 40 minutes, stirring occasionally, until all vegetables are tender and the flavors are well combined.
- Finish and Serve: Stir in the chopped fresh parsley and basil about 2 minutes before serving. Taste the ratatouille and adjust seasonings as needed. Serve immediately, enjoyed as a hearty side or main dish.
Notes
- Use fresh, ripe vegetables for the best flavor experience.
- Peeling the eggplant helps reduce bitterness but is optional based on preference.
- Crushed red pepper flakes add a subtle heat but can be omitted for a milder dish.
- This dish can be served warm or at room temperature and pairs beautifully with crusty bread or over rice.
- Leftovers store well in the refrigerator for up to 4 days and taste even better the next day as flavors meld.
