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Stew with fresh herbs in round plate
Mirjana

Ratatouille - Mediterranean Vegetable Stew Tasty French Classic

5 from 1 vote
Make a vibrant medley of summer vegetables that captures the essence of Mediterranean cuisine! This rustic and hearty stew starts with chopping fresh eggplant, zucchini, bell peppers, onions, tomatoes, and garlic into chunks. Each vegetable gets its turn to sizzle in olive oil, releasing its natural sweetness and aroma. Finally, they all come together in a harmonious blend of colors and textures, creating a dish that's as delightful to look at as it is to eat. After several tries, I came up with a more straightforward and less time-consuming recipe without sacrificing flavor. I fry firmer, chopped eggplants, zucchini, and peppers in the first batch. I also added some organic ketchup mixed with tomato paste and water. See the instructions below for helpful hints.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: French
Ingredients Method

Ingredients
  

  • 1 eggplant
  • 3 zucchinis
  • 2 red bell peppers (or green/yellow) peeled and seeded
  • 1 large onion
  • 12 ounces ripe, sweet cocktail tomatoes or 3 large tomatoes, diced
  • 1/2 cup extra virgin olive oil or as needed)
  • 4-5 garlic cloves coarsely chopped
  • 3 tbsp tomato paste
  • 1/2 cup ketchup
  • 1/4 cup balsamic vinegar
  • 1 tbsp fresh lemon rinds
  • 1 cup water (or as needed)
  • handful of thyme sprigs
  • handful of fresh basil leaves
  • 1 bay leaf optional, to be removed before serving
  • salt and freshly ground black pepper to taste

Method
 

  1. Prepare the ingredients.
    Eggplant, zucchini,peppers, onion, tomatoes, lemon and herbs
  2. Trim the eggplant and zucchini, deseed the peppers, and chop into 1-inch chunks. Roughly chop the tomatoes. Some recipes suggest blanching and de-seeding tomatoes, but I just dice them and leave seeds and skins. A little extra fiber never hurts, and the taste is just as great as long as the tomatoes are fresh and ripe. Peel and dice the onions, then peel and finely chop the garlic into larger pieces, similar to the onions.
    Chopped vegetables, lemon zest and herbs
  3. Prepare the tomato sauce. I use two tablespoons of canned tomato sauce mixed with 1/2 cup of ketchup and a cup of water to create a smooth sauce and set it aside. Pick the basil leaves and slice them. Prepare fresh thyme leaves removed from their branches. Now, you are ready to start cooking.
    Heat 2 tablespoons of oil in a large skillet or saucepan over medium heat. Add the chopped eggplant, zucchini, and peppers and fry for around 5 minutes or until golden and softened, but do not overcook.
    Chopped vegetables in skillet
  4. Spoon the cooked vegetables into a large bowl.
    The next batch consists of onion, garlic, basil, and thyme leaves, with another drizzle of oil. Fry for 10 to 15 minutes or until softened and golden.
    Return the cooked vegetables to the pan and stir in the fresh tomatoes, the balsamic vinegar, and the prepared tomato paste to enhance the flavor. Cover the pan and let the mixture simmer on low heat for 20 to 25 minutes or until reduced, sticky, and sweet.
    Your Ratatouille is done when vegetables are fully cooked and tender, with the tomatoes thoroughly softened.
    Finely grate the lemon zest and adjust the seasoning if needed. Serve with baguettes, your favorite crusty bread, or steamed rice of your choice.
    Avoid stirring too much for a thicker consistency with visible vegetable pieces. Alternatively, for a semi-puréed texture, stir more frequently and cook to a thinner consistency by adding more water.
  5. As always, fresh and organic ingredients are recommended for optimum results.