Ratatouille

Name: Ratatouille
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 large Eggplant, about 500 g, cut into 2 cm cubes; 2 medium Zucchinis, about 400 g, cut into 1.5 cm half-moons; 1 Red Bell Pepper, seeded, cut into 2 cm pieces; 1 Yellow Bell Pepper, seeded, cut into 2 cm pieces; 1 large Onion, diced; 5 Tomatoes, ripe, about 600-700 g, peeled and chopped; 4 cloves of Garlic, sliced; 6 tbsp Extra Virgin Olive Oil; 1 tsp Sea Salt, fine, plus more to taste; 1/2 tsp Pepper (Black), freshly ground; 4 sprigs of Thyme, fresh; 1 leaf of Bay Leaf; 1 bunch of Basil, fresh, 10-12 leaves, torn; 1 tbsp Extra Virgin Olive Oil, optional, for drizzling

Ratatouille is a rustic Provençal stew of tender vegetables simmered in garlic, olive oil and fragrant herbs. Bright, comforting and full of summer flavor, it’s perfect as a warm side or a hearty vegetarian main with crusty bread or polenta.

Ratatouille is a rustic Provençal stew of tender vegetables simmered in garlic, olive oil and fragrant herbs. Bright, comforting a... Show more

Traditional French Recipe

Health Grade

A · Excellent

Rating

4.6

Time

1 hr20 min

Price

1,03 €

Calories

349 kcal

vegan

low calorie

healthy

meal prep

one pot

gluten free

Method

Wash the vegetables

Rinse the Eggplant, Zucchini, Red Bell Pepper, Yellow Bell Pepper, Tomatoes, Basil, and Thyme under cool water, then pat everything dry well. Dry vegetables brown better, and dry herbs won’t clump when you finish the dish.

Blanch the tomatoes

If the tomatoes still have skins, score a small X on the bottom of each one. Drop them into boiling water for 1 minute, move them straight to cold water, then peel away the skins. Cut out the cores and chop the flesh.

Prep the vegetables

Peel and dice the Onion. Peel and slice the Garlic. Cut the eggplant into 2 cm cubes, the zucchini into 1.5 cm half-moons, and the peppers into 2 cm pieces, seeding them as you go. Try to keep the pieces similar in size so they soften evenly.

Soften the vegetables

Heat the Extra Virgin Olive Oil in a large pot over medium heat. Add the onion with about half of the Sea Salt and cook for 5 minutes, stirring often, until it starts to soften. Add the peppers and cook for 5 minutes more, then stir in the eggplant and zucchini and cook for 8 minutes until the edges are lightly browned. Add the garlic and the Black Pepper, and cook for 1 minute more, just until fragrant.

Simmer the ratatouille

Stir in the chopped tomatoes, thyme sprigs, and the Bay Leaf, then bring everything to a gentle simmer. Cook uncovered for 20 minutes, stirring every few minutes, until the vegetables are tender and the juices have turned into a thick, silky sauce. Pull out the bay leaf and taste for the remaining salt and pepper.

Finish and serve

Tear the Basil over the top and drizzle with a little more olive oil if you like. Serve the ratatouille warm, or let it sit for a few minutes so the flavors mellow and come together.

Ingredients

Method

For 4 servings

Adjust servings

For the ratatouille

1 large Eggplant, about 500 g, cut into 2 cm cubes
2 medium Zucchinis, about 400 g, cut into 1.5 cm half-moons
1 Red Bell Pepper, seeded, cut into 2 cm pieces
1 Yellow Bell Pepper, seeded, cut into 2 cm pieces
1 large Onion, diced
5 Tomatoes, ripe, about 600-700 g, peeled and chopped
4 cloves of Garlic, sliced
6 tbsp Extra Virgin Olive Oil
1 tsp Sea Salt, fine, plus more to taste
1/2 tsp Pepper (Black), freshly ground
4 sprigs of Thyme, fresh
1 leaf of Bay Leaf

To finish

1 bunch of Basil, fresh, 10-12 leaves, torn
1 tbsp Extra Virgin Olive Oil, optional, for drizzling

🧂 Plus ~3g of salt

Nutrition

Per Serving.

Calories

349 kcal

17% of Daily kcal

Protein

6.1 g

12% RDI

Fat

25 g

3.6g sat fat

Carbs

30 g

11% RDI

Sugar

19 g

37% RDI

Fiber

11 g

36% RDI

Salt

1.6 g

31% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A · 8.6 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For the ratatouille

1 large Eggplant, about 500 g, cut into 2 cm cubes
2 medium Zucchinis, about 400 g, cut into 1.5 cm half-moons
1 Red Bell Pepper, seeded, cut into 2 cm pieces
1 Yellow Bell Pepper, seeded, cut into 2 cm pieces
1 large Onion, diced
5 Tomatoes, ripe, about 600-700 g, peeled and chopped
4 cloves of Garlic, sliced
6 tbsp Extra Virgin Olive Oil
1 tsp Sea Salt, fine, plus more to taste
1/2 tsp Pepper (Black), freshly ground
4 sprigs of Thyme, fresh
1 leaf of Bay Leaf

To finish

1 bunch of Basil, fresh, 10-12 leaves, torn
1 tbsp Extra Virgin Olive Oil, optional, for drizzling

🧂 Plus ~3g of salt

Ratatouille

Method

Wash the vegetables

Blanch the tomatoes

Prep the vegetables

Soften the vegetables

Simmer the ratatouille

Finish and serve

Ingredients

Method

For the ratatouille

To finish

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the ratatouille

To finish

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