Name: Homemade Classic French Ratatouille Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: French
Ingredients: 2 small eggplants; 2 zucchini; 6 tomatoes; 2 red onions; 1 yellow bell pepper; 2 tbsp olive oil; 1 red onion, diced; 1 red bell pepper, diced; 5 cloves garlic, minced; Salt and pepper, to taste; ¼ tsp dried oregano; ¼ tsp dried thyme; 700 grams crushed tomatoes; 2 tbsp fresh basil, finely chopped; 5 tbsp olive oil; 2 tbsp fresh basil, chopped; 2 tbsp fresh parsley, chopped; 1 tsp dried thyme; 3 cloves garlic, minced; Salt and pepper, to taste

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Introduction

Ratatouille is a classic French vegetable stew that beautifully showcases summer produce. This homemade version layers tender slices of eggplant, zucchini, tomatoes, and peppers over a rich tomato sauce, then bakes it to perfection with fragrant herbs. It’s a colorful, comforting dish perfect as a main or side.

A round white pot with red handles holds a beautifully arranged ratatouille with four visible layers of vegetables: deep red tomato slices, light green zucchini, purple eggplant, and yellow bell pepper, placed standing vertically in a circular pattern. The vegetables have a glossy texture from being cooked, with some green herbs sprinkled and small green leaves on top. The pot sits on a white marbled textured surface with a woven brown cloth and wooden salad spoons nearby, along with fresh green basil leaves scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 small eggplants
2 zucchini
6 tomatoes
2 red onions
1 yellow bell pepper
2 tbsp olive oil (for sauce)
1 red onion (for sauce)
1 red bell pepper (for sauce)
5 cloves garlic (for sauce)
Salt and pepper
¼ tsp dry oregano
¼ tsp dry thyme
700 grams crushed tomatoes
2 tbsp fresh basil (for sauce)
5 tbsp olive oil (for herb dressing)
2 tbsp fresh basil (for herb dressing)
2 tbsp fresh parsley
1 tsp dry thyme (for herb dressing)
3 cloves garlic (for herb dressing)

Instructions

Step 1: Slice the eggplants, zucchini, tomatoes, red onions, and yellow bell pepper evenly. Set the sliced vegetables aside.
Step 2: Prepare the herb dressing by finely chopping the basil and parsley. Mix them with olive oil, minced garlic, dry thyme, salt, and pepper. Set the dressing aside.
Step 3: Preheat your oven to 200°C (390°F).
Step 4: To make the tomato sauce, heat 2 tablespoons of olive oil in a large oven-proof pan or skillet. Add diced red onion and red bell pepper and sauté until softened. Stir in minced garlic until fragrant. Season with salt, pepper, oregano, and thyme.
Step 5: Pour in the crushed tomatoes, stir well, and simmer on medium heat for 10 minutes. Add finely chopped fresh basil and stir to combine.
Step 6: Arrange the sliced vegetables over the tomato sauce in the pan, starting from the outer edge. Alternate the slices of eggplant, zucchini, tomato, onion, and bell pepper in a circular pattern toward the center.
Step 7: Season the layered vegetables with salt and pepper, then drizzle the herb dressing evenly over the top.
Step 8: Cover the pan with foil and bake in the preheated oven for 40 minutes.
Step 9: Remove the foil and bake uncovered for another 20 minutes, until the vegetables are tender and slightly caramelized.
Step 10: Take the ratatouille out of the oven and serve it hot. It pairs wonderfully with polenta, rice, or rustic bread.

Tips & Variations

For extra flavor, sprinkle grated Parmesan or crumbled goat cheese on top before the final 20 minutes of baking.
If you prefer a spicier dish, add a pinch of red chili flakes to the tomato sauce.
Use fresh herbs whenever possible for the best aroma and taste.
To save time, slice vegetables with a mandoline for uniform thickness.

Storage

Store leftover ratatouille in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the oven until heated through. It also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A colorful ratatouille dish arranged in a round white pan, showing multiple layers of thinly sliced vegetables including deep purple eggplant, bright yellow bell peppers, green zucchini, red tomatoes, and purple onions, all placed upright and overlapping in a circular pattern. The vegetables are topped with green herbs scattered lightly over the top, adding a fresh touch to the mix of soft, cooked textures and vibrant colors. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ratatouille ahead of time?

Yes, ratatouille often tastes better the next day after the flavors have melded. You can prepare it ahead, refrigerate, and reheat before serving.

Is ratatouille gluten-free and vegan?

Traditional ratatouille is naturally gluten-free and vegan, made entirely from vegetables and herbs. Just be mindful of any side dishes served with it if dietary restrictions apply.