Ratatouille Recipe – French Special
Discover this vibrant Provencal vegetable stew, ratatouille, that celebrates summer produce with layers of eggplant, zucchini, bell peppers, and tomatoes gently simmered in fragrant herbs. It’s a soulful yet healthy comfort food perfect for family dinners—and a fantastic make-ahead dish since flavors only deepen when reheated the next day.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
Ratatouille Ingredients:
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 eggplant, cut into 1/2-inch cubes
- 2 teaspoons dried parsley
- Salt, to taste
- 1 cup grated Parmesan cheese
- 2 zucchini, sliced
- 2 large tomatoes, chopped
- 2 cups sliced fresh mushrooms
- 1 large onion, sliced into rings
- 1 green bell pepper, sliced
How To Make Ratatouille
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 1 1/2-quart casserole dish with 1 tablespoon of olive oil.
In a medium skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Sauté the garlic until fragrant and golden brown. Add the eggplant and dried parsley; cook and stir until the eggplant becomes tender and soft, about 10 minutes. Season with salt to taste.
Spread the cooked eggplant mixture evenly across the bottom of the prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Layer the zucchini evenly on top, lightly salting and adding a sprinkle of cheese. Continue layering with tomatoes, mushrooms, onion, and bell pepper, ensuring each layer is seasoned with salt and cheese.
Bake in the preheated oven until the vegetables are tender, about 45 minutes.
Recipe Notes:
Pre-salting Eggplant: Salt and let the eggplant rest briefly (about 15 minutes) to draw out bitterness and improve texture.
Watch Texture: Simmer until vegetables are tender but still hold shape—avoid overcooking into mush.
Storage Tips: Keep leftovers in an airtight container in the fridge for up to 4 days; flavors often taste even better the next day.
Serving Suggestions: Serve warm with crusty French bread, over creamy polenta, or as a topping for grilled meat or fish.
