Traditional French Ratatouille
Ratatouille is a classic, traditional French dish that consists of stewed eggplant, zucchini, onions, yellow squash, garlic, fresh tomatoes and herbs. It’s an absolutely divine addition to any entree and takes only minutes to prepare! So bring a little bit of France into your kitchen with this delectable, yet simple dish!
In Provence, the Southernmost region of France, ratatouille is a standard popular side dish on most restaurant menus. In fact, you’ll find “aubergine” (eggplant) on almost every menu in the region. It’s comparable to the American version of “steamed vegetables,” (which is typically broccoli and carrots), but much more interesting and flavorful!
Ratatouille, or “Niçoise Ratatouille,” originally hails from Nice, where peasant farmers created this easy, yet delicious dish from the abundance of summer vegetable crops. Simple, fresh ingredients allow this recipe to shine-fresh zucchini, yellow summer squash, and beautiful eggplant with seasonal tomatoes, garlic, fresh basil and herbs de Provence.
What Are the Ingredients in Ratatouille?
This Mediterranean dish consists of eggplant, zucchini, yellow squash, onion and garlic sauteed in rich aromatics and fresh tomatoes. Aromatics of basil, parsley and herbs de Provence add volume and depth to the flavors of the vegetables.
What to Serve with Ratatouille
Serve delicious vegan ratatouille as a side dish with your favorite entree, in an omelet or over eggs. The savory flavor of the dish complements beef, poultry and fish. Conversely, create a one-dish dinner with ratatouille and serve over pasta, rice or quinoa.
What Type of Cookware Do I Use to Cook Eggplant?
The correct type of cookware is critical to producing a beautiful plate of ratatouille! Eggplant turns brown if you use cast-iron, copper or aluminum, so make sure to use ceramic, non-stick or stainless steel cookware.
How to Make Ratatouille
Note that the eggplant is the last vegetable you slice-here’s why: eggplant, like bananas and avocados, turn brown as soon as they’re sliced due to oxygenation. To prevent the beautiful aubergine from turning brown, slice it right before you place it in the tomato mixture and cover the pan. This eliminates brown or gray eggplant and makes a pretty dish!
- Slice onions and squash; set aside
- Heat oil in recommended cookware
- Add tomatoes and onion to skillet; combine well
- Add tomato paste, garlic and water; bring to boil; cook for 3-5 minutes
- Add squash to tomato mixture
- Slice eggplant and add to tomato mixture; coat thoroughly
- Add seasonings
- Cover; reduce heat to low and allow to cook until eggplant is tender
Tender eggplant, zucchini, yellow squash and onion stewed in fresh tomatoes and herbs de Provence.
- 1 medium to large eggplant
- 1 cup onion chopped
- 1 medium yellow squash sliced
- 1 large zucchini sliced
- 1 tablespoon garlic minced
- 2 tablespoons high quality olive oil
- 2 tablespoons herbs de Provence
- ⅓ cup tomato paste
- 2 15-oz.cans San Marzano diced tomatoes - OR 4 cups chopped fresh tomatoes
- 1 cup water
Slice onions and squash; set aside: DO NOT Slice eggplant yet (see Recipe Notes)
Add oil to dutch oven on medium high heat (do not use copper, cast iron or aluminum cookware: see Recipe Notes)
Add onions and tomatoes with their juice; cook for 3 minutes
Add tomato paste, garlic and water to pan; add zucchini and yellow squash; combine well
Slice eggplant and add to tomato/sqush/onion mixture; coat eggplant thoroughly with tomato mixture
Add herbs de Provence; reduce heat to medium; cover and cook 15-20 minutes or until eggplant is tender; salt and pepper to taste
What Are the Ingredients in Ratatouille?
This Mediterranean dish consists of eggplant, zucchini, yellow squash, onion and garlic sauteed in rich aromatics and fresh tomatoes. Aromatics of basil, parsley and herbs de Provence add volume and depth to the flavors of the vegetables.
What to Serve with Ratatouille
Serve delicious vegan ratatouille as a side dish with your favorite entree, in an omelet or over eggs. The savory flavor of the dish complements beef, poultry and fish. Conversely, create a one-dish dinner with ratatouille and serve over pasta, rice or quinoa.
What Type of Cookware Do I Use to Cook Eggplant?
The correct type of cookware is critical to producing a beautiful plate of ratatouille! Eggplant turns brown if you use cast-iron, copper or aluminum, so make sure to use ceramic, non-stick or stainless steel cookware.
Craving More? Try Zucchini Fritters or Eggplant Fritters!
Got Questions or Comments? I’d love to hear from you!
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