Ratatouille

Name: Ratatouille
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 med eggplant, 1/4" rounds; 2 med zucchini, 1/4" rounds; 2 red bell pepper, 1/4" rounds; 2 yellow bell pepper, 1/4" rounds; 1 yellow onion, diced; 4 garlic cloves, minced; 28 oz canned diced tomatoes, drained; 2 tbsp tomato paste; 4 tbsp olive oil; 2 tsp fresh thyme, chopped; 2 tsp fresh oregano, chopped; 2 tbsp fresh basil, chopped; 1 tsp salt; 1/2 tsp black pepper, ground

A classic French vegetable stew featuring thinly sliced vegetables baked over a savory tomato and herb sauce, perfect as a side or light main.

90 minMediumServes 6220 cal/serving

FrenchSideStovetop and OvenVegetarianMediterraneanLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 med eggplant, 1/4" rounds
2 med zucchini, 1/4" rounds
2 red bell pepper, 1/4" rounds
2 yellow bell pepper, 1/4" rounds
1 yellow onion, diced
4 garlic cloves, minced
28 oz canned diced tomatoes, drained
2 tbsp tomato paste
4 tbsp olive oil
2 tsp fresh thyme, chopped
2 tsp fresh oregano, chopped
2 tbsp fresh basil, chopped
1 tsp salt
1/2 tsp black pepper, ground

Instructions

1

Preheat oven to 375°F (190°C).
2

In a large oven-safe skillet or Dutch oven, heat 4 tbsp olive oil over medium heat. Add 1 diced yellow onion and cook until softened, about 5-7 minutes.
3

Add 4 minced garlic cloves and cook for another minute until fragrant.
4

Stir in 28 oz drained canned diced tomatoes, 2 tbsp tomato paste, 2 tsp chopped fresh thyme, 2 tsp chopped fresh oregano, 1 tsp salt, and 1/2 tsp ground black pepper. Bring to a simmer, then remove from heat.
5

If not using an oven-safe skillet, transfer the sauce to a 9x13 inch baking dish.
6

Arrange the 2 med 1/4" rounds eggplant, 2 med 1/4" rounds zucchini, 2 1/4" rounds red bell pepper, and 2 1/4" rounds yellow bell pepper slices alternately in concentric circles or rows over the tomato sauce, slightly overlapping.
7

Drizzle the remaining 4 tbsp olive oil over the vegetables. Season with additional 1 tsp salt and 1/2 tsp ground black pepper.
8

Cover the dish with foil and bake for 30 minutes. Uncover and bake for another 15-20 minutes, or until the vegetables are tender and slightly browned.
9

Garnish with 2 tbsp chopped fresh basil before serving.

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Questions

What is Ratatouille?

A classic French vegetable stew featuring thinly sliced vegetables baked over a savory tomato and herb sauce, perfect as a side or light main. This reference files it under French side: made on the stovetop and in the oven, rated medium and about 90 minutes start to finish.

What temperature do I cook Ratatouille at?

For Ratatouille, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 30 minutes, in step 8.

Do I need any special equipment for Ratatouille?

Beyond a knife and a board, the method uses a Dutch oven (step 2) and a 9x13 baking dish (step 5). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

How many calories are in Ratatouille?

One serving (the recipe makes 6) is about 220 calories, with 5 g protein, 18 g carbohydrate and 10 g fat, plus 3 g fiber and 882 mg sodium. The figures are estimates computed from the ingredient list.

How long does Ratatouille keep?

Refrigerate what is left of Ratatouille within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

Serve it with

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