Authentic Ratatouille Recipe

Method18 steps

1. 1

   Step 1: Preheat the oven to 350°F (175°C).

2. 2

   Step 2: Dice the eggplant (3), zucchini (3), bell peppers (2), onion and fresh tomato (1 large) into roughly 1/2-inch cubes, keeping each vegetable separate. Peel and prepare the garlic cloves (3).

   Uses 3 eggplants · 3 zucchinis · 2 bell peppers, preferably 1 red and 1 green · 1 large yellow onion · 1 large ripe tomato · 3 garlic cloves

3. 3

   Step 3: Tie the 2 thyme sprigs, 2 rosemary sprigs and 2 oregano sprigs together with cooking twine to make a removable bouquet garni. Alternatively, use the separately listed 2 tablespoons Herbes de Provence instead of all three fresh herbs; keep them ready for the onion stage.

   Uses 2 sprigs fresh thyme, for bouquet garni · 2 sprigs fresh rosemary, for bouquet garni · 2 sprigs fresh oregano, for bouquet garni · 2 tbsp Herbes de Provence instead of the fresh herb bouquet

4. 4

   Step 4: Sauté the eggplant separately: heat 1/2 tablespoon of the measured olive oil (1/2 tbsp), add the diced eggplant and a pinch of salt, and cook until browned and soft. Use a little more from the reserved measured oil if needed, then transfer to a plate.

   Uses Diced eggplant · 1/2 tbsp olive oil, plus a little reserve only if needed · A pinch of salt for eggplant

5. 5

   Step 5: Cook the zucchini and peppers separately in the next two stages, keeping each cooked vegetable aside. Use 1/2 tablespoon olive oil and a pinch of salt for each vegetable batch; the 4 tablespoons listed oil are a divided supply, not a full dose at every stage.

   Uses Diced zucchini and peppers, ready for separate sautéing

6. 6

   Step 6: Heat 1/2 tablespoon olive oil and sauté the diced zucchini with a pinch of salt until soft, then transfer to a plate. Use a little of the reserved oil only if needed.

   Uses Diced zucchini · 1/2 tbsp olive oil, plus a little reserve only if needed · A pinch of salt for zucchini

7. 7

   Step 7: Heat 1/2 tablespoon olive oil and sauté the diced peppers with a pinch of salt until soft, then transfer to a plate. Use a little of the reserved oil only if needed.

   Uses Diced peppers · 1/2 tbsp olive oil, plus a little reserve only if needed · A pinch of salt for peppers

8. 8

   Step 8: Now, you can use your dutch oven. Place over medium high heat on the cooktop.

9. 9

   Step 9: Add 1 tablespoon olive oil to the Dutch oven, then the prepared onion, garlic and tied fresh-herb bouquet or the dried Herbes de Provence alternative. Sauté until the onion is translucent.

   Uses Prepared onion and garlic · Tied fresh-herb bouquet or measured dried-herb alternative · 1 tbsp olive oil

10. 10

    Step 10: Add in the fresh, diced tomato. Stir and allow to simmer for 2 minutes until the juices come out of the tomato.

    Simmer fresh tomato · 2 minUses Sautéed onion, garlic and herbs · Diced fresh tomato

11. 11

    Step 11: Toss in the sautéed eggplant, pepper and zucchini.

    Uses Simmered fresh tomato, onion, garlic and herbs · Sautéed eggplant · Sautéed zucchini · Sautéed peppers

12. 12

    Step 12: Empty the can of peeled tomatoes (1 can) into the pot. Bring up to a simmer and break up the pieces with your spoon.

    Uses Combined cooked vegetables · 1 can whole peeled tomatoes (28 oz)

13. 13

    Step 13: Stir, then cover the dutch oven.

    Uses Ratatouille ready to cover

14. 14

    Step 14: Place in the oven on the middle rack.

    Uses Covered ratatouille in Dutch oven

15. 15

    Step 15: Bake covered for 45 minutes, checking once and gently stirring to prevent sticking. If needed, add the optional 1/2 tablespoon olive oil from the measured supply. Reserve any unused oil.

    Bake ratatouille · 45 minUses Covered ratatouille · Optional 1/2 tbsp olive oil from the measured supply

16. 16

    Step 16: Remove the pot from the oven. Remove and discard the tied bouquet garni if you used fresh herbs; dried Herbes de Provence stays in the vegetables.

    Uses Baked ratatouille with herbs

17. 17

    Step 17: Let rest for a half hour. Ratatouille is best served warm, not piping hot.

    Rest ratatouille · 30 minUses Ratatouille with tied bouquet removed, if used

18. 18

    Step 18: After the ratatouille has rested, serve warm with fresh basil and grated Parmesan.

    Uses Rested warm ratatouille · Fresh basil, for garnish · Grated Parmesan, for garnish