I recently tried a French Ratatouille Recipe bursting with vibrant flavors from tender eggplant, fresh zucchinis, and crisp red and yellow bell peppers. The garden-fresh basil and garlic blend with ripe tomatoes and fragrant thyme to create an appealing medley that makes my summer meals feel truly special.

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I’m excited to share my homemade classic French Ratatouille recipe with you all! This summer recipe is loaded with goodness and perfect for anyone looking for an easy, plant-based and gluten-free meal.

I started out by dicing a large eggplant into cubes and slicing up two medium zucchinis into rounds. I then cut one large red bell pepper and one large yellow bell pepper into chunks along with a medium yellow onion and minced three garlic cloves.

I added five peeled and quartered tomatoes, three tablespoons of olive oil, a teaspoon of salt, a half teaspoon of black pepper, a teaspoon of dried thyme and a bay leaf to give it that authentic French flavor. Finally, I mixed in a quarter cup of fresh basil.

I love this dish because its bursting with natural flavors and makes a vibrant vegetable side dish or even a hearty vegetarian main. Enjoy trying it!

Why I Like this Recipe

I really like this recipe because it’s super healthy and packed with a bunch of fresh vegetables that make me feel great when I eat it. I love how the eggplant, zucchinis, and bell peppers come together to create a really satisfying mix of tastes and textures, even if sometimes I mess up a bit with the chopping. I also appreciate how easy it is to make – I can throw in all the veggies, let ‘em simmer for a while, and then have a delicious meal without spending too much time in the kitchen. Lastly, I like the way the sauce smells when it cooks with garlic and basil, it fills the kitchen with this homey aroma that reminds me of family dinners and summer evenings.

Ingredients

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Eggplant: Rich in fiber, low in calories, softens in the stew with a hint of bitterness.
Zucchinis: A good source of vitamins and fiber, with a mild taste that soaks up flavors.
Bell Peppers: Loaded with vitamin C, they add a natural sweetness and a bit of crunch.
Tomatoes: Juicy and tangy, they provide natural acidity and a burst of vitamins.
Olive Oil: Full of healthy fats, it blends the flavors and gives a light fruity note.
Fresh Basil: Aromatic and bright, it brings a sweet herbal punch to the dish.

Ingredient Quantities

1 large eggplant (about 1 lb), diced into cubes

2 medium zucchinis, sliced into rounds

1 large red bell pepper, cut into chunks

1 large yellow bell pepper, cut into chunks

1 medium yellow onion, roughly chopped

3 garlic cloves, minced

5 ripe tomatoes, peeled and quartered (or 1 can of diced tomatoes)

3 tablespoons olive oil

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper (or to taste)

1 teaspoon dried thyme

1 bay leaf

1/4 cup fresh basil, chopped

How to Make this

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1. Start by prepping your vegetables: dice the eggplant into cubes, slice the zucchinis into rounds, cut both the red and yellow bell peppers into chunks, roughly chop the onion, and mince the garlic. If you’re using fresh tomatoes, peel and quarter them now.

2. Heat the olive oil in a large pot over medium heat. Once it’s warm, add the chopped onions and minced garlic.

3. Cook the onions and garlic until the onions become soft and a bit translucent.

4. Add in the diced eggplant and keep stirring so it cooks evenly and starts to soften.

5. Next, throw in the sliced zucchinis and the bell pepper chunks. Let them all cook together for about 5 minutes.

6. Now stir in the tomatoes along with the dried thyme and the bay leaf; sprinkle the salt and black pepper over the veggies.

7. Lower the heat, cover the pot and let it simmer for around 20-25 minutes, stirring from time to time so nothing sticks.

8. Once all the vegetables are tender and have blended well, remove the bay leaf.

9. Mix in the chopped fresh basil and give it a final stir.

10. Taste your ratatouille and adjust the seasonings if needed. Serve warm as a hearty summer dish and enjoy!

Equipment Needed

1. A large cutting board – for safely chopping and dicing all the veggies
2. A chef’s knife – essential for slicing and mincing everything
3. A vegetable peeler – needed if you plan on peeling the tomatoes
4. A large pot – to heat oil and simmer all the ingredients
5. A wooden spoon – for stirring the veggies so they cook evenly
6. Measuring spoons – to accurately add salt, pepper, thyme, and olive oil
7. A ladle – useful for serving the finished ratatouille

FAQ

Q: Can I use canned tomatoes if I don't have fresh ones?

A: Yep, you definitely can use canned tomatoes. They work just fine in this recipe if fresh ones arent available.

Q: Can I make this ratatouille in advance?

A: Sure thing! You can store it in an airtight container in the fridge for up to 4 days. Just reheat it slowly on the stove.

Q: Is it ok to add more garlic or change up the herbs?

A: Absolutely. If you love garlic or wanna experiment with the herbs, feel free to adjust the amounts to suit your taste.

Q: Do I have to peel the tomatoes?

A: Not really. Peeling helps give a smoother texture but if you dont mind some extra bits in there, leaving them on won't harm the dish.

Q: What should I serve ratatouille with?

A: This recipe is super versatile. It goes great with crusty bread, over rice or even as a side with your main course.

Homemade Classic French Ratatouille Recipe Substitutions and Variations

Eggplant: If you dont have eggplant you can use extra zucchini or even try some firm tofu for a different texture.
Zucchini: When zucchinis arent available, a good alternative is yellow squash since both have a similar mild flavour.
Red Bell Pepper: If youre missing red bell peppers, green bell peppers or poblano peppers can work just fine for a similar crunch.
Yellow Bell Pepper: You can swap yellow bell peppers with orange bell peppers, they add a comparable sweetness and color.
Yellow Onion: In case you cant find yellow onions, red onions or a few shallots can be a decent replacement though the taste may slightly change.

Pro Tips

1. Make sure you chop all your veggies into similar sizess so they cook evenly. It can be really annoying when some pieces are still crunchy while others are mushy.

2. Keep an eye on your onions and garlic when cooking ’em; if the heat is too high they can burn really fast and you’ll end up with a bitter taste.

3. Once you put everything in the pot, stir it every now and then. It helps making sure nothing sticks to the bottom and burns which could ruin your dish.

4. Taste your ratatouille towards the end of cooking. Sometimes you gotta adjust the salt or pepper depending on the mix of veggies you used, and it’s all about getting it just right.

Homemade Classic French Ratatouille Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

150

kcal

Equipment: 1. A large cutting board – for safely chopping and dicing all the veggies
2. A chef’s knife – essential for slicing and mincing everything
3. A vegetable peeler – needed if you plan on peeling the tomatoes
4. A large pot – to heat oil and simmer all the ingredients
5. A wooden spoon – for stirring the veggies so they cook evenly
6. Measuring spoons – to accurately add salt, pepper, thyme, and olive oil
7. A ladle – useful for serving the finished ratatouille

Ingredients

1 large eggplant (about 1 lb), diced into cubes
2 medium zucchinis, sliced into rounds
1 large red bell pepper, cut into chunks
1 large yellow bell pepper, cut into chunks
1 medium yellow onion, roughly chopped
3 garlic cloves, minced
5 ripe tomatoes, peeled and quartered (or 1 can of diced tomatoes)
3 tablespoons olive oil
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 teaspoon dried thyme
1 bay leaf
1/4 cup fresh basil, chopped

Directions

Start by prepping your vegetables: dice the eggplant into cubes, slice the zucchinis into rounds, cut both the red and yellow bell peppers into chunks, roughly chop the onion, and mince the garlic. If you're using fresh tomatoes, peel and quarter them now.
Heat the olive oil in a large pot over medium heat. Once it's warm, add the chopped onions and minced garlic.
Cook the onions and garlic until the onions become soft and a bit translucent.
Add in the diced eggplant and keep stirring so it cooks evenly and starts to soften.
Next, throw in the sliced zucchinis and the bell pepper chunks. Let them all cook together for about 5 minutes.
Now stir in the tomatoes along with the dried thyme and the bay leaf; sprinkle the salt and black pepper over the veggies.
Lower the heat, cover the pot and let it simmer for around 20-25 minutes, stirring from time to time so nothing sticks.
Once all the vegetables are tender and have blended well, remove the bay leaf.
Mix in the chopped fresh basil and give it a final stir.
Taste your ratatouille and adjust the seasonings if needed. Serve warm as a hearty summer dish and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.