Best Ratatouille Recipe

Embark on a culinary journey to the heart of French cuisine with our Ratatouille recipe. This classic Provençal dish is a celebration of vibrant, seasonal vegetables simmered in a savory tomato sauce, bursting with flavors and colors. Our Ratatouille is the perfect balance of simplicity and sophistication, making it a delightful choice for a meal shared among four. Whether you’re a seasoned cook or a novice in the kitchen, this recipe promises a taste of France that’s sure to impress.

Ingredients:

For the Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Ratatouille:

  • 1 medium eggplant, diced
  • 2 medium zucchinis, diced
  • 2 bell peppers (red and yellow), diced
  • 2 medium tomatoes, diced
  • 1 yellow onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish
Ratatouilie
Ratatouilie

Process:

For the Tomato Sauce:

  1. In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat.
  2. Add the finely chopped onion and minced garlic. Sauté until they become translucent, about 2-3 minutes.
  3. Stir in the diced tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Simmer for 15-20 minutes, allowing the sauce to thicken. Set aside.

For the Ratatouille:

  1. In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
  2. Add the sliced yellow onion and minced garlic. Sauté until fragrant and the onions turn soft, about 2-3 minutes.
  3. Begin layering the diced vegetables in the skillet. Start with the eggplant, followed by the zucchini, bell peppers, and tomatoes.
  4. Sprinkle dried thyme and rosemary over the vegetables. Season with salt and pepper.
  5. Pour the prepared tomato sauce over the layered vegetables.
  6. Cover the skillet and simmer over low heat for about 30-40 minutes, or until the vegetables are tender and flavors meld together. Stir occasionally.
  7. Once cooked, garnish with fresh basil leaves for a burst of freshness.
  8. Serve your Ratatouille hot, either as a side dish, over pasta, or with crusty bread for a complete meal.

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