Discover the Secret Ingredient in our Classic French Ratatouille Recipe!
Classic French Ratatouille Recipe is a delicious and healthy vegetable stew made with eggplant, zucchini, bell peppers, onions, and tomatoes. It’s a versatile dish that’s perfect for any occasion. Want to know the secret ingredient that gives it an extra depth of flavor? Keep reading to find out.
Table of Contents
Traditionally, Ratatouille was made by cooking all the vegetables together in a pot over low heat. However, this modified version of French Ratatouille includes baking the vegetables in a dish for an extra layer of flavor and to infuse the vegetables with the goodness of olive oil.
This dish is incredibly healthy, loaded with vitamins and minerals that are essential for the body. The eggplant and zucchini are rich in fiber and antioxidants that help boost heart and digestive health. The tomatoes have lycopene, which is an excellent anti-inflammatory agent that helps protect the body from diseases like cancer.
The preparation process is straightforward and takes less than an hour. With just a few simple ingredients, you can whip up a nutritious and delicious meal that will leave your taste buds craving for more.
So, gather up your ingredients, preheat your oven, and let’s get cooking!
Ask the Chef: Pro Tips for making French Ratatouille
Salting the Eggplant
To remove excess moisture from the eggplant, sprinkle salt onto the cut pieces and let stand for about 30 minutes. Afterward, rinse and pat dry before adding to the pot. This will help prevent the eggplant from becoming too mushy and will help it retain its texture.
Cutting the Vegetables
It’s important to cut the vegetables into bite-sized pieces so they cook evenly. Try to keep the size of each vegetable consistent as this helps to create the perfect texture.
Choosing the Right Tomatoes
For the best flavor, use ripe tomatoes in this dish. If you prefer, you can remove the skins and chop them finely before adding them to the pot, but that’s entirely up to personal preference.
Don’t Overcook the Vegetables
While the ratatouille should be cooked thoroughly, be careful not to overcook the vegetables, or they may become mushy. The vegetables should remain firm and delectable.
Adjusting the Seasoning
Taste the ratatouille often while it’s cooking. Adjust the seasoning according to your taste preference along the way, adding more salt, pepper, or other spices and herbs as needed.
Serving and Storing
Ratatouille can serve as a side dish or a hearty vegetarian entree. Sprinkle with some freshly chopped herbs, like basil or parsley, before serving to add a little extra flavor. If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.
How Many Calories are in French Ratatouille?
Nutrition Facts
4 Servings per Recipe
Calories: 183
- Total Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 259mg
- Total Carbohydrates: 14g
- Dietary Fiber: 5g
- Total Sugars: 7g
- Added Sugars: 0g
- Protein: 3g
What Drinks Pair Best with Classic French Ratatouille?
Wine pairing: A suitable wine pairing for Classic French Ratatouille would be a light-bodied red wine such as Beaujolais or Pinot Noir. These wines pair well with vegetarian dishes and enhance the flavors of the vegetables in the ratatouille.
Beer pairing: A Belgian Saison would be a great pairing for this dish. The light and effervescent beer will balance the acidity of the tomatoes while complementing the vegetables and herbs used in the recipe.
Cocktail pairing: Cocktail Pairing: A classic French wine like a Burgundy Pinot Noir would pair nicely with the flavors of the ratatouille.
How to Make French Ratatouille
Ingredients
- 1 Eggplant
- 1 Zucchini
- 1 Yellow Squash
- 1 Red Bell Pepper
- 1 Yellow Onion
- 3 Garlic Cloves
- 1/4 Cup Olive Oil
- 2 Tomatoes
- 2 Tbsp Tomato Paste
- 1 Bay Leaf
- 1/4 Tsp Thyme Leaves
- Salt
- Black Pepper
Instructions
- Preheat your oven to 375°F.
- Cut the eggplant, zucchini, yellow squash, and red bell pepper into bite size pieces.
- Cut the onion in half and slice into thin strips. Finely chop the garlic.
- In a large pot, heat olive oil over medium-high heat.
- Add the onion and garlic and sauté until the onions are soft and translucent.
- Add the eggplant, zucchini, yellow squash, and red bell pepper to the pot and stir well.
- Add the tomatoes, tomato paste, bay leaf, thyme, salt, and black pepper to the pot and stir well.
- Cover the pot and reduce heat to low. Let simmer for 45 minutes.
- Remove the bay leaf.
- Transfer the ratatouille to a baking dish and bake uncovered for an additional 10-15 minutes.
- Serve the ratatouille hot and enjoy!
