Ratatouille

A French vegetable stew with separately sautéed eggplant, peppers, and courgettes, finished with tomato and basil.

Preparation: 15 min · Cooking: 45 min · Total: 1 hr 30 min · 4 servings

Ingredients

• 1 pc eggplant, about 450 g — Leave the skin on; cut into 2 cm cubes.
• 2 pc zucchini, about 200 g each
• 3 pc ripe tomatoes, about 150 g each
• 2 pc bell peppers, one red and one yellow — About 200 g each.
• 0.5 tsp dried mixed herbs
• 5 tbsp extra-virgin olive oil — 2 tbsp eggplant; 1 tbsp each for onion, peppers, and zucchini.
• 2 pc brown onions, about 150 g each
• 2 clove garlic, finely chopped
• 1.3 tsp kosher or cooking salt — 1/2 tsp for the eggplant; keep the remaining 3/4 tsp for the other vegetables and stew.
• 0.3 tsp ground black pepper
• 20 pc pitted black olives, halved
• 1 tbsp finely chopped fresh basil

Instructions

1. Salt the eggplant

   Wash the eggplant, remove the stem, and cut it into 2 cm cubes with the skin on. Put it in a colander over a bowl, toss with 1/2 tsp salt, and leave for 30 minutes. Do not rinse or wipe it afterwards.

   Moisture beads on the surface and the flesh begins to soften.

   Salt the eggplant: 30 minutes: 1800 seconds

2. Prepare the remaining vegetables

   While the eggplant rests, wash and trim the other vegetables. Dice the onions into 1 cm pieces, the seeded peppers into 2 cm pieces, and the zucchini into 1.5 cm pieces. Chop garlic and basil; halve the pitted olives. Keep each vegetable separate.

   Each vegetable is ready for its own short frying stage.

3. Blend the tomatoes

   Wash and core the tomatoes, cut them into pieces, and blend until smooth. Set the tomato purée aside. Keep a large pot beside the skillet to collect each batch of sautéed vegetables.

   The tomatoes form a smooth sauce base.

4. Brown the eggplant

   After the 30-minute salting period, heat 2 tbsp oil in a large skillet over medium-high heat until shimmering. Cook the eggplant for 4–5 minutes, stirring regularly, until golden outside but still firm inside. Transfer it to the large pot.

   The eggplant has golden surfaces and a firm center; it will finish cooking in the sauce.

5. Soften the onion and garlic

   Add 1 tbsp oil to the same skillet. Add onion and garlic with a small pinch taken from the reserved 3/4 tsp salt. Cook for about 3 minutes, stirring, until the onion softens with lightly golden edges. Transfer to the pot.

   The onion is softened and the garlic is not burned.

6. Briefly sauté the peppers

   Heat 1 tbsp oil in the skillet over medium-high heat until shimmering. Add the peppers and a small pinch of reserved salt, then sauté for 3 minutes. Transfer the firm, lightly softened peppers to the pot.

   The peppers are hot and lightly softened but still hold their shape.

7. Briefly sauté the zucchini

   Use the final 1 tbsp oil to cook the zucchini with another small pinch of the reserved salt for about 3 minutes. Stir gently and keep the centers firm. Add to the pot with the other vegetables.

   The zucchini pieces retain their shape.

8. Simmer the vegetables together

   Add the blended tomatoes, dried herbs, olives, all remaining measured salt, and 1/4 tsp black pepper to the pot. Heat until bubbling, then reduce to a low simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens.

   The stew can be piled on a plate but is still juicy; vegetables are tender, not dissolved.

   Check the stew after 20 minutes: 1200 seconds

9. Finish with basil and serve

   Turn off the heat and fold in 1 tbsp chopped basil. Taste with a clean spoon and serve as four main portions or six to eight side portions. No compulsory ten-minute rest is needed.

   The basil is distributed and the vegetables remain distinct.

   Disabled: no timed cooking or resting required: 0 seconds

Tips

• Keep vegetables separate until their individual frying stages are complete.
• If managing allergies or sulfite sensitivity, check the labels on packaged olives and dried herbs.

Common mistakes

• Cooking everything in the skillet at once prevents the separate browning described here.
• Covering the final simmer can leave the stew watery.

Storage

Transfer promptly to shallow covered containers; refrigerate at 4°C or below within 2 hours and use within 3 days. Reheat only once.

Reheating

Reheat gently in a saucepan, stirring carefully, until steaming hot throughout; avoid vigorous stirring that breaks up the vegetables.

About this recipe

Ratatouille is a French vegetable stew associated with Provence. This is a rustic stovetop version, not the decorative sliced-and-baked presentation.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.