Ratatouille

Name: Ratatouille
Prep time: 20 min
Total time: 1 h 15 min
Yield: Makes 3 quarts
Ingredients: 1 can (28 ounces) whole peeled tomatoes; 6 tablespoons extra-virgin olive oil; 1 large eggplant (1 pound), cut into 1-inch pieces; Coarse salt and ground pepper; 2 large yellow onions (1 pound total), diced large; 1 head garlic, cloves smashed and peeled; 2 bell peppers (any color), seeded and diced large; 2 large zucchini (1 pound total), diced large; 1 bay leaf; 1 tablespoon fresh marjoram or oregano leaves; 2 to 3 tablespoons red-wine vinegar

Rating: 3.59 stars

439 Ratings
15 Reviews

This hearty country dish from the Provence region of France is an easy mix of seasonal vegetables, garlic, and olive oil.

Recipe Summary

prep:

20 mins

total:

1 hr 15 mins

Yield:

Makes 3 quarts

Directions

Step 1

Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.

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Step 2

Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
Step 3

Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

Cook's Notes

This recipe yields a batch big enough for these other recipes: Ratatouille with Pasta, Ratatouille and Baked Eggs, and Ratatouille Phyllo Wraps. It can also be served as a simple side dish or spooned onto toasted crusty bread.

Reviews (15)

439 Ratings

5 star values: 116
4 star values: 130
3 star values: 110
2 star values: 63
1 star values: 20

ALR12652577DW

07/27/2019

Why would you use canned tomatoes in what is a paean to summer vegetables ? If you really dont care then I suspect you can substite canned squash, canned zucchini etc etc

MS11369769

07/22/2019

I came across this recipe a few years ago. My husband and I both love it! It has become one of our favorite dishes. I love using summer veggies from our CSA. I adjust slightly by adding a little herbs de provence to each layer. We love serving it over rice, quinoa, or pasta. I also usually add turkey meatballs or chicken for a bit of protein.

gilthedaleysc

08/06/2018

Fantastic recipe! A lot of Ratatouille recipes are similar but I think the key to this one is baking the tomatoes first. I used fresh basil instead of marjoram or oregano. I also omitted the red-wine vinegar. I finished the dish by topping with chunks of Feta Cheese and baking in the oven.

BERRYGYRL59

09/22/2017

Good recipe. I added crimini mushrooms, sliced. I did not have the herbs listed but did have some herbs de provence. Very tasty.

Shanna2777

09/02/2015

Thank you for this delicious recipe. I shared it with my customers here: http://www.buyfarmfood.com/recipes

Anonymous

01/19/2015

I made this for the first time and was delighted! I followed the recipe exactly and served it over corn grits. I don't particularly jump for joy over any of the ingredients on their own, but put together in this way ended up being quite delicious. I will for sure make this again and again, not changing a thing. (I love finding vegetarian meals as well).

MS10215948

08/18/2014

Great Farmer's Market recipe! I didn't really see the point of "roasting" tomatoes, but I guess that would depend on how much juice is. I used only half the oil, and served it with brown rice and some adzuki beans I had already cooked up for a nice vegan meal my husband devoured. :)

cactus3.51

05/07/2014

Really good recipe. Added a can of diced fire-roasted tomatoes. This is a favorite.

MS10475249

01/18/2014

This is THE best ratatouille recipe I've ever come across. Thrush

MS10475249

01/18/2014

his is THE best ratatouille recipe I've ever come across.Thrush

MS11868877

12/16/2013

easy to make and healthy , i like that recipe . psoriasis

Anonymous

03/18/2013

This is an excellent recipe for ratatouille. I didn't have any marjoram so I used thyme and basil instead. I also used a little less garlic than the recipe called for. It turned out perfectly. It also makes a great pizza topping with a little balsamic and mozzarella the next day.

MS12386334

03/07/2013

By far this is one of the easiest, tastiest and most flexible recipes for ratatouille. This is my second time doing it and I'm experimenting with different presentations and slicing. It's consistently flavorful. Do be careful about the vinegar in the end though and taste as you add.

suzannehatch1

03/04/2012

I have made this ratatouille several times now and it just keeps getting better and better all the time. I add more tomatoes than the recipe calls for. Totally delicious!

MS11733768

08/22/2011

The recipe couldn't be simpler, even if you're working with fresh tomatoes rather than canned, and the resulting flavors are just spectacular. The trick of roasting the tomatoes a bit to intensify the flavors makes the dish, I think. (And do try the related recipe using the leftovers for "Baked Eggs with Ratatouille" - it's terrific, too.)

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Ratatouille

Ingredients

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Cook's Notes

Reviews (15)

All Reviews for Ratatouille