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A classic Provençal vegetable stew featuring eggplant, zucchini, and bell peppers gently simmered in a rich, herb-infused tomato sauce. This authentic recipe emphasizes cooking vegetables in stages to develop deep flavors and perfect texture. It's a versatile dish, wonderful as a hearty main course with crusty bread or as an elegant side.
Prep the eggplant: Place the cubed eggplant in a colander and toss with a generous amount of salt (about 1 tbsp). Let it sit in the sink for 20-30 minutes to draw out excess moisture and bitterness. Rinse thoroughly under cold water and pat completely dry with paper towels. This step is optional but highly recommended for the best texture.
Sauté vegetables in batches: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the dried eggplant and cook, stirring occasionally, for 5-7 minutes until browned on all sides. Remove with a slotted spoon and set aside. Add another tablespoon of oil, add the zucchini, and cook for 4-5 minutes until lightly browned. Remove and set aside with the eggplant.
Build the sauce base: Reduce heat to medium. Add the remaining tablespoon of olive oil to the pot. Add the chopped onion and cook for 5-6 minutes until softened and translucent. Add the red and yellow bell peppers and cook for another 5-7 minutes until they begin to soften.
Add aromatics: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
Combine and simmer: Return the cooked eggplant and zucchini to the pot. Pour in the crushed tomatoes, and add the Herbes de Provence, bay leaf, 1.5 tsp of kosher salt, and black pepper. Stir everything gently to combine.
Slow cook: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, stirring occasionally. The vegetables should be very tender and the sauce should have thickened. For deeper flavor, you can simmer for up to 45 minutes.
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A classic Provençal vegetable stew featuring eggplant, zucchini, and bell peppers gently simmered in a rich, herb-infused tomato sauce. This authentic recipe emphasizes cooking vegetables in stages to develop deep flavors and perfect texture. It's a versatile dish, wonderful as a hearty main course with crusty bread or as an elegant side.
This french recipe takes 75 minutes to prepare and yields 4 servings. At 417.33 calories per serving with 13.04g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and serve: Remove the pot from the heat and discard the bay leaf. Gently stir in the fresh chopped basil. Let the ratatouille rest for 10-15 minutes before serving to allow the flavors to meld. Taste and adjust seasoning if necessary. Serve warm.
For a more elegant presentation, create a sauce with the onions, garlic, and tomatoes on the bottom of a baking dish. Thinly slice the eggplant, zucchini, and a tomato, and arrange them in an overlapping spiral over the sauce. Drizzle with olive oil, sprinkle with herbs, and bake at 375°F (190°C) for 45-55 minutes.
Add a pinch of red pepper flakes or a dash of cayenne pepper along with the garlic to give the stew a gentle, warming heat.
To make it a more complete one-pot meal, stir in a can of drained and rinsed chickpeas or cannellini beans during the last 10 minutes of simmering.
Loaded with vegetables like tomatoes, bell peppers, and zucchini, this dish is an excellent source of Vitamin C, Vitamin A, and powerful antioxidants like lycopene, which help combat cellular damage.
The combination of eggplant, zucchini, and other vegetables provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps you feel full and satisfied.
This recipe is low in saturated fat and cholesterol. The use of olive oil provides healthy monounsaturated fats, while the high potassium content from tomatoes and eggplant can help regulate blood pressure.
Being low in calories but high in fiber and nutrients, ratatouille is a filling and nutritious option that can easily fit into a weight-loss or weight-management plan.
A serving of this ratatouille (about 1.5 cups) contains approximately 260-280 calories, making it a light yet satisfying meal.
Yes, ratatouille is very healthy. It is packed with vegetables, making it rich in vitamins, minerals, antioxidants, and dietary fiber. It's naturally vegan, gluten-free, and low in calories and fat.
Absolutely! Ratatouille is one of those dishes that tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 4 days.
Yes, it freezes very well. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
The version in the movie 'Ratatouille' is a specific, modern take called 'Confit Byaldi,' where vegetables are thinly sliced and baked in a spiral. This recipe is for the more traditional, rustic Provençal stew, where the vegetables are cubed and simmered together.
While you can skip it, salting the eggplant is highly recommended. It draws out bitter compounds and excess water, resulting in a creamier, less spongy texture and preventing the final dish from becoming watery.