I’ll admit, I’ve never used to consider ratatouille an exciting dish. But it has proven itself to me to be a heartwarming classic. Ratatouille hails from France, loosely translating to “to stir”.
Since this dish is naturally vegan, this is a pretty traditional recipe. Don’t skimp on the vinegar, as I think it’s what really ties it all together. This dish can be an entree, served with pasta, on a toasted baguette or as a classic side.
Let me know if you make this French dish in the comments or tag me on Instagram!
1 large eggplant, cut into 1-inch cubes
2 large onions, diced large
2 bell peppers, diced large
2 large zucchini, diced large
1 head of garlic, cloves peeled and smashed
1 28 oz can whole peeled tomatoes
1 bay leaf
1 tbsp fresh oregano
Salt and pepper
4 tbsp red wine vinegar
Fresh basil, chopped
In a colander, toss the cubed eggplant with 1 tsp of salt. Let sit 20 minutes, then press out excess liquid.
In a large heavy-bottomed pot, heat 4-5 tbsp of olive oil over medium. Add the onion and cook, for about 5 minutes. Add the garlic (the smashed cloves) and cook until onions and garlic are soft, another 5 minutes or so. Add peppers and continue to cook for another 4 minutes.
Using your hands, break up the tomatoes and add to the pot along with the juice from the can. Add the eggplant, zucchini, bay leaf, and oregano to the pot. Cook, stirring occasionally, until the veggies and juices come to a simmer.
Turn the heat down to medium-low, cover the pot (leaving a little room for steam to escape), and simmer until all veggies are tender, but not mushy.
Carefully remove the bay leaf.
Season to taste with vinegar, salt, and pepper. When serving, top with fresh basil.
Recipe adapted from Martha Stewart.