French Ratatouille Recipe – Honestly, if it weren’t for Disney’s movie about the rats, we doubt that we all would have been so eager to try out this ratatouille recipe.
However, once people tried the recipe, they were delighted, and now it has become a dish that everyone loves to cook when they feel like going vegan.
Ratatouille is made up of fresh and colorful vegetables, and we’re sure you’ll love the fresh garden flavors in this meatless dish.
It is well known about the origin of ratatouille recipe, hails from Provence, a region in the south of France along the Mediterranean Sea. It would be better than Chocolate Pancake.
Ratatouille is a bright and heavy mixed vegetable stew made with eggplant, tomatoes, Zucchini, and bell peppers. It is filled with the good and essential nutrients of olive oil, garlic, and fresh herbs.
Best ratatouille Recipe
This stew of summer vegetables is perfect in its way. If you enjoy eating fresh vegetables, go to your local farmer’s market and buy some to start on the tastiest ratatouille recipe immediately.
It is delicious while being full of nutrients at the same time. Lastly, don’t forget to pick up some French bread to serve with this traditional French cuisine!
However, cooking it perfectly takes a little time, so we recommend you cook it in a big batch, probably over the weekend!
So, you’ll have a delicious and mouth-watering base for meals all week long if you do it that way. There are countless methods to prepare Ratatouille with a little creativity, including:
- Served as a vegetarian main dish with grains or boiled cornmeal.
- with fish and meats that have been grilled or roasted
- poached eggs in shakshuka style
- Served with Spaghetti and pasta.
- Mixed with frittatas (an Italian dish) or omelets.
- Spread over small toasted pieces of bread with goat cheese.
- As a snack, serve it straight from the refrigerator; when cold, it tastes great!
Things to make sure of while cooking Ratatouille
- 1 large eggplant weighing (almost ¼ lb.); nicely cut into ½-inch cube-sized pieces.
- 6 tablespoons of extra virgin olive oil (EVOO); keep some more for the serving.
- 2 medium-sized zucchinis of about 1 lb. cut into 1/3 inch pieces.
- 1 yellow onion; finely chopped.
- Take 1 large capsicum; in red, yellow, or green, any color you like; then cut it into small pieces.
- chopped large cloves of garlic; 5 pieces
- 1 1/3 lbs. of tomatoes; cut into small pieces of 1/3 inches along with its juice.
- 1 tablespoon of tomato paste.
- 2 tablespoons of freshly chopped thyme; keep some additional for the serving.
- ¾ teaspoon of sugar.
- ¼ teaspoon of crushed red pepper flakes
- 3 tablespoons of freshly chopped basil.
Step By Step Instructions
- To begin, add 3 tablespoons of oil to a large non-stick frying pan over medium heat. Now add the eggplant and sprinkle it with ¼ teaspoon of salt.
- Cook and stir the eggplant frequently for 10-12 minutes till the point that it starts to turn brown. Then transfer it to a plate and set it aside.
- Repeat the same process with the Zucchini; add a tablespoon of oil to the pan and stir the Zucchini for about 3-4 minutes; until it becomes tender and crispy.
- Add ¼ teaspoon of salt to it and set it aside.
- Add 2 tablespoons of oil and onions, and capsicum to the pan. Cook and stir it frequently for about 5 minutes.
- Add garlic cloves to the pan and cook it for 3 minutes more, but don’t let it go brown. Then add the tomatoes, tomato paste, thyme, sugar, crushed red pepper flakes, and ¾ tablespoons of salt into the pan and mix it properly.
- Cook and stir the tomatoes occasionally for 8-10 minutes until they are broken down and start to resemble a sauce with chunks of tomatoes.
- Now add the already cooked eggplant into the pan and bring it to a gentle boil; then bring the heat to low and keep cooking the mixture uncovered for about 10 minutes or till the point that the eggplant becomes soft.
- Add Zucchini to the pan and cook it for 1-2 minutes more. Taste the stew and adjust it if necessary.
- Finally, garnish it with fresh basil and thyme and add a flavor of little olive oil on it. Serve it warm.
It is advisable to prepare Ratatouille at least a day before actually eating it. It is observed in most of the stews that the taste and flavor improve after mingling a bit in the refrigerator.
You can keep the leftover Ratatouille in an air-tight container in the refrigerator for up to five days. You can also be frozen for almost three months to enjoy the warmth of delicious French Ratatouille in the cooler months.
What is Ratatouille?
Originally, it was a vegetable stew of French origin that was usually made at the end of the summer season so that you could enjoy the freshness and taste of vegetables before the season changes.
Is Ratatouille the main course?
You can have Ratatouille both as a side and as a main dish; it depends on your preference. You can easily make it a main dish if you want to. Don’t forget to go through the ‘best ratatouille recipes’ part for a better understanding.
Is Ratatouille eaten Hot or Cold?
You should definitely eat it warm and serve it immediately after removing it from the stove. Because who likes to have supper when it gets cold?
After reaching this point, we are sure about one thing; you may have learned something new about this recipe that you were totally unaware of.
Moreover, now, if you crave the dish after watching the Disney movie, you will definitely be able to prepare a tasty ratatouille dish all by yourself within a couple of minutes.
So, what are you waiting for? Just go and try out this new and amazing ratatouille recipe before the summer season ends and enjoy the flavors of these fresh and healthy vegetables that will not only be healthy but also bring water to your mouth.
Please tell us after making fresh Ratatouille using our recipe, and share how you made your day wonderful with perfect vegan cuisine.