Homemade Classic French Ratatouille Recipe
This Homemade Classic French Ratatouille is a vibrant vegetable stew from Provence featuring tender eggplants, zucchini, tomatoes, and peppers simmered in a fragrant herb-infused tomato sauce and topped with a fresh basil and parsley dressing. It’s a perfect healthy vegetarian dish full of Mediterranean flavors, ideal as a main or side.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 small eggplants, sliced
- 2 zucchini, sliced
- 6 tomatoes, sliced
- 2 red onions, peeled and sliced
- 1 yellow bell pepper, sliced
Sauce
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 1 red bell pepper, finely chopped
- 5 cloves garlic, minced
- Salt and black pepper to taste
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- 700 grams crushed tomatoes
- 2 tbsp fresh basil, chopped
Herb Dressing
- 5 tbsp olive oil
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- 3 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- Prepare the Vegetables: Begin by washing and slicing the eggplants, zucchini, tomatoes, red onions, and yellow bell pepper into even, thin rounds to ensure uniform cooking and presentation.
- Make the Sauce: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the finely chopped red onion and red bell pepper, cooking until softened, about 5 minutes. Stir in minced garlic, salt, pepper, dried oregano, and dried thyme; cook for another minute until fragrant. Pour in the crushed tomatoes and let the sauce simmer gently for 15-20 minutes. Stir in fresh basil toward the end.
- Assemble the Ratatouille: Spread the prepared tomato sauce evenly at the bottom of a baking dish. Arrange the sliced vegetables alternating in a circular or linear pattern over the sauce, slightly overlapping to create a beautiful mosaic.
- Cook the Ratatouille: Preheat the oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the vegetables are tender and lightly caramelized.
- Prepare the Herb Dressing: While the ratatouille is baking, combine olive oil, chopped fresh basil, parsley, dried thyme, minced garlic, salt, and pepper in a bowl. Mix well to infuse the flavors.
- Serve: Once out of the oven, drizzle the herb dressing over the ratatouille for a fresh, aromatic finish. Serve warm as a main dish or side.
Notes
- For best flavor, use ripe, in-season vegetables.
- To reduce bitterness, you can salt the eggplant slices and let them sit for 20 minutes before cooking, then rinse and dry.
- This dish can be made ahead and tastes even better the next day as flavors meld.
- Leftovers keep well in the refrigerator for up to 3 days.
- Serve with crusty bread or over rice or pasta for a heartier meal.
Keywords: Ratatouille, French vegetable stew, baked ratatouille, vegetarian recipe, Mediterranean vegetables