Ratatouille Made Simple: A Homemade French Classic
It originated in the south of France, traditionally made to use up an abundance of vegetables at the peak of summer before the season turned. That’s really the whole secret of this dish — the fresher and riper your vegetables, the better the result. Nothing fancy going on, just good produce.
What You’ll Need
- 1 small eggplant
- 2 small zucchini
- 3 Roma tomatoes
- 14 oz crushed tomatoes
- 1 carrot, shredded
- 4 garlic cloves, minced
- 1/2 small onion, chopped
- Dried basil and dried parsley
- Olive oil
- Salt and pepper, to taste
How to Make It
It takes about 20 minutes of prep and roughly an hour and a quarter of cooking:
- Preheat the oven to 375°F. Heat a bit of olive oil in a pan.
- Cook the onion, garlic, and carrot until softened, about 5 minutes.
- Add the crushed tomatoes and dried herbs, and let it simmer for 15 minutes.
- Taste and adjust the seasoning with salt and pepper. Once the sauce has thickened, pour it into a baking dish.
- Arrange the vegetable slices (eggplant, zucchini, tomato) in a circular pattern over the sauce, then brush them with a little olive oil.
- Cover and bake, uncovering later so the vegetables finish becoming tender.
A Few Tips for Getting It Right
- Use the freshest vegetables you can find — that’s really what makes or breaks this dish.
- Slice everything to a similar thickness so it cooks evenly.
- Keep it covered early on so the top doesn’t burn before the inside is done.
- Serve it with a good crusty bread — you’ll want something to mop up the sauce with, honestly the best part.
Common Questions
Does ratatouille contain meat? No, it’s entirely vegetarian.
Is it eaten hot or cold? It’s best served hot, right out of the oven.
How long does it keep? About 5 days in the fridge in an airtight container, or up to 3 months in the freezer.
What’s the difference between ratatouille and caponata? Caponata is Sicilian and includes anchovies, while ratatouille is fully vegetarian.
Do you need to peel the eggplant? It’s a matter of preference — some people peel it, others leave the purple skin on for the presentation.
