Description
Ratatouille is a classic summer stew loaded with tender, flavorful vegetables smothered in a rich homemade tomato sauce. It features an assortment of fresh veggies and herbs including eggplant, zucchini, bell peppers, tomatoes, and basil.
Ingredients
For the vegetables:
- 2 tablespoons avocado oil
- 1 large eggplant, cut into 1/2-inch cubes
- 2 medium zucchini, cut into 1/2-inch cubes
- 1 yellow bell pepper, diced
- 2 medium roma tomatoes, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Italian seasoning
For the sauce:
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- ½ teaspoon dried oregano (or Italian seasoning)
- ¼ teaspoon red pepper flakes (optional, to taste)
- 1 (28 ounce) can whole tomatoes
- ¼ cup fresh basil, finely chopped
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- 1 teaspoon granulated sugar (optional, to reduce acidity)
Instructions
- Preheat oven to 350F.
- Heat oil in a large skillet over medium-high heat until the hot oil is sizzling hot, about 1-2 minutes. Add eggplants, zucchini, bell pepper and tomato. Sauté until softened, stirring frequently, about 6-8 minutes. Season with salt, pepper and Italian seasoning. Turn off the heat and transfer the vegetable mixture into a 9x13-inch baking pan.
- In the same skillet or in a large pot, heat oil over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add onion and garlic. Sauté until tender, about 3-4 minutes. Season with oregano and red pepper flakes (if using) and stir well to combine.
- Add whole tomatoes and use a spatula to gently break them apart. Stir in basil, salt, pepper, and sugar. Bring the mixture to a simmer over low heat. Stir occasionally and simmer uncovered until thickened to a desired consistency, about 10 minutes.
- Slowly pour the sauce mixture into the vegetable mixture in the baking pan and toss well.
- Bake uncovered until vegetables are tender, about 20-25 minutes. Serve immediately.
Notes
How to store: You can refrigerate ratatouille for up to 5 days in an airtight container or tightly wrapped baking dish.
How to reheat: Reheat leftover ratatouille in a 350F preheated oven for about 10 minutes until heated through. You can also reheat in a skillet on the stove over medium-low heat until warm or in the microwave in 30-second intervals.
How to freeze: Cooked ratatouille can be frozen for up to 3 months. Freeze it in a freezer-safe baking dish (like an aluminum pan) and wrap it tightly in a layer of plastic cling wrap and a layer of aluminum foil to prevent freezer burn. Allow it to thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Bake
- Cuisine: French