Stacy Lyn’s Traditional Ratatouille is a vibrant and hearty dish that captures the essence of Provençal cuisine. Bursting with the flavors of fresh summer vegetables, aromatic herbs, and a touch of balsamic vinegar, this ratatouille is perfect as a main course or a side dish. Its rich and robust flavors make it a timeless classic that will delight your taste buds.
This Traditional Ratatouille has become a beloved dish in our home, especially during the bountiful summer months. My husband and kids eagerly anticipate the nights when I whip up this colorful medley of vegetables. I remember the first time I made it; the kitchen was filled with the intoxicating aroma of fresh basil and thyme. We all gathered around the table, and with each bite, there were murmurs of delight. This ratatouille has since become a staple in our household, bringing a taste of France to our family dinners.
Why This Traditional Ratatouille?
- Seasonal Vegetables: Utilizes a variety of fresh summer vegetables, making it a perfect dish for the season.
- Aromatic and Flavorful: Infused with fresh herbs, garlic, and a splash of balsamic vinegar for a rich and complex flavor profile.
- Versatile Dish: Can be served over rice, noodles, or as a spread on rustic bread, making it suitable for various occasions.
- Healthy and Nutritious: Packed with vitamins, minerals, and antioxidants from the colorful array of vegetables.
Ingredients
- 2 large eggplants, cut into 1-inch (2.5 cm) pieces
- 1 zucchini, cut into 1-inch (2.5 cm) pieces
- 2 summer squash, cut into 1-inch (2.5 cm) pieces
- 2 medium onions, cut into wedges
- 4 cloves garlic, sliced
- 6 tablespoons (90ml) olive oil, divided
- 3 red or yellow bell peppers, deseeded and chopped into 1-inch (2.5 cm) pieces
- 1 jalapeño pepper, deseeded and minced
- Small bunch of basil, plus 6 small basil leaves
- A few sprigs of thyme
- 6 ripe tomatoes, roughly chopped
- 16 oz (450g) canned plum tomatoes
- 2 tablespoons (30ml) balsamic vinegar
- 1 tablespoon (15g) kosher salt
- ½ teaspoon (2.5g) freshly ground black pepper
- Zest and juice of ½ lemon
Directions
- Prepare Vegetables: Heat 2 tablespoons (30ml) of olive oil in a large casserole pan or Dutch oven over medium heat. Once the oil is shimmering, add the chopped eggplant, zucchini, summer squash, and bell peppers. Fry in batches for about 5 to 8 minutes, until golden and soft. Remove the vegetables to a bowl as they are done.
- Cook Aromatics: In the same pan, add another 2 tablespoons (30ml) of olive oil. Add the onions and cook for about 5 minutes until they start to soften. Add the garlic, basil stalks, and thyme, cooking for another 5 to 7 minutes until the vegetables are golden. Season with salt and pepper.
- Combine Ingredients: Return the cooked vegetables to the pan. Add the chopped fresh tomatoes, canned plum tomatoes (with their juices), balsamic vinegar, salt, and pepper. Gently stir to combine.
- Simmer: Cover the pan and simmer over low heat for 40 minutes, or until the mixture is reduced and sticky, stirring occasionally to prevent sticking.
- Adjust Seasonings: Grate the zest of ½ lemon and squeeze the juice over the ratatouille. Drizzle with the remaining 2 tablespoons (30ml) of olive oil. Adjust the seasoning with additional salt and pepper if needed.
- Serve: Serve the ratatouille warm over rice, noodles, or as a spread on rustic bread. Garnish with the small basil leaves.
Notes:
- Vegetable Variations: Feel free to add other vegetables such as mushrooms or carrots for added variety.
- Herb Substitutions: If you don’t have fresh basil or thyme, dried herbs can be used, but reduce the quantity by half.
- Storing Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove before serving.
- Serving Suggestion: This dish pairs beautifully with a side of crusty bread or a fresh green salad.
