French Ratatouille Recipe

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French Ratatouille Recipe Learn More

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[{"selector":"#anim-251620bc-3bd2-4986-af8f-769890d46a02","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-f2ecfe64-93d0-49b4-9c58-25d0e45f730e","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] From my kitchen to yours: discover the real traditional French Ratatouille Recipe, a fragrant one-pot stew of vegetables and herbs simmered on the stove. Learn More

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[{"selector":"#anim-5fc0937d-64dc-4d9b-b8d6-2463a3e863be","keyframes":{"opacity":[0,1]},"delay":2000,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-ab48df03-f03b-4c11-8df0-fdccce420b58","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":2000,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] – Eggplant – Zucchini – Bell peppers – Tomatoes – Onion, garlic – Herbs, lemon zest – Salt and pepper – Olive oil Ingredients Full Recipe

Slice the eggplant and place it in a colander. Generously sprinkle with kosher salt and toss .

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Set the eggplant over a plate to collect the drippings while you prepare the other vegetables.

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Preheat a cast iron Dutch oven over medium high heat. Add the onions and a tablespoon of olive oil. Cook, stirring frequently, until they start to brown

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Add the garlic to the pot and cook for an additional 2 minutes, making sure to stir constantly until it becomes soft and fragrant.

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Transfer the onions and garlic to a large bowl.

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Add the zucchini to the pan with another tablespoon of olive oil. Cook, stirring often, until all slices are nicely browned.

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Transfer the zucchini to the bowl.

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Add the peppers to the pot with another tablespoon of olive oil. Cook, stirring often, until they have softened and browned a bit.

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Transfer the peppers to the bowl once they are ready.

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Dry the eggplant slices with papers towels to remove moisture and excess salt.

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Add the eggplant to the pot with the rest of the olive oil. Cook until browned, stirring frequently to make sure they don't stick to the bottom.

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Once the eggplant is nicely browned, add all vegetables back to the pot.

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Add tomatoes, bay leaf, thyme, oregano, lemon strips and fresh ground pepper.

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Stir well, bring to a gentle sizzle. Cover, reduce the heat to low and simmer, stirring often, for 30 minutes until the vegetables are tender.

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Taste and adjust seasonings. Stir in fresh basil shortly before serving or top with fresh parsley.

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Cuisine With Me

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Roasted Ratatouille Vegetables

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Cuisine With Me

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Cuisine With Me

Cuisine With Me

Cuisine With Me

Slice the eggplant and place it in a colander. Generously sprinkle with kosher salt and toss .

1

Cuisine With Me

Cuisine With Me

Set the eggplant over a plate to collect the drippings while you prepare the other vegetables.

2

Cuisine With Me

Cuisine With Me

Preheat a cast iron Dutch oven over medium high heat. Add the onions and a tablespoon of olive oil. Cook, stirring frequently, until they start to brown

3

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Cuisine With Me

Add the garlic to the pot and cook for an additional 2 minutes, making sure to stir constantly until it becomes soft and fragrant.

4

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Cuisine With Me

Transfer the onions and garlic to a large bowl.

5

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Cuisine With Me

Add the zucchini to the pan with another tablespoon of olive oil. Cook, stirring often, until all slices are nicely browned.

6

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Cuisine With Me

Transfer the zucchini to the bowl.

7

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Cuisine With Me

Add the peppers to the pot with another tablespoon of olive oil. Cook, stirring often, until they have softened and browned a bit.

8

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Cuisine With Me

Transfer the peppers to the bowl once they are ready.

9

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Cuisine With Me

Dry the eggplant slices with papers towels to remove moisture and excess salt.

10

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Cuisine With Me

Add the eggplant to the pot with the rest of the olive oil. Cook until browned, stirring frequently to make sure they don't stick to the bottom.

11

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Cuisine With Me

Once the eggplant is nicely browned, add all vegetables back to the pot.

12

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Cuisine With Me

Add tomatoes, bay leaf, thyme, oregano, lemon strips and fresh ground pepper.

13

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Cuisine With Me

Stir well, bring to a gentle sizzle. Cover, reduce the heat to low and simmer, stirring often, for 30 minutes until the vegetables are tender.

14

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Cuisine With Me

Taste and adjust seasonings. Stir in fresh basil shortly before serving or top with fresh parsley.

15

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Cuisine With Me

Cuisine With Me

Cuisine With Me

Roasted Ratatouille Vegetables

Eggplant, Zucchini and Tomato Gratin

Eggplant in Tomato Sauce

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Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me