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Ratatouille Recipe
Ratatouille
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 

Ratatouille is a combination of bell peppers, eggplant, zucchini, and tomato—produce that peaks at the end of summer. The result is a massive batch of vegetables that keeps well for days. Serve as a side for proteins like steak or chicken.

Course: Side Dish
Cuisine: American
Keyword: bell peppers, Eggplant, Extra Virgin Olive Oil, garlic, onion, Ratatouille, tomatoes, Vegetables, Zucchini
Servings: 4 People
Ingredients
  • 10 Tbsp CARM Olive Oil Extra-Virgin
  • 4 Each Red Bell Peppers Seeded and chopped
  • 2 Each Yellow Onions Chopped
  • 2 Each Heads of Garlic Peeled
  • 2-1/4 tsp Kosher Salt Divided
  • 2 Each Eggplants Chopped
  • 1/4 Cup Fresh Oregano Leaves Loosely packed
  • 2 Tbsp Fresh Thyme Leaves
  • 4 Pints Cherry Tomatoes Halved (Quartered if larger tomatoes)
  • 2 Tsp Red Wine Vinegar
Instructions
  1. Heat 3 tablespoons oil in a large pot over medium-high. Add bell peppers, onions, garlic, and ½ teaspoon salt; cook, stirring often, until slightly softened, 6 to 8 minutes. Transfer to a large bowl.

  2. Add 4 tablespoons oil to pot. When oil is shimmering, add eggplants and cook, stirring often, until slightly softened, about 5 minutes; transfer to bowl with bell peppers.

  3. Add remaining 3 tablespoons oil to pot. Add zucchini and ½ teaspoon salt; cook, stirring often, until slightly softened, about 5 minutes.

  4. Add bell pepper mixture, oregano, and thyme to pot; stir to combine. Cover, reduce heat to medium-low, and cook, stirring halfway through, until tender, 10 to 12 minutes.

  5. Stir in tomatoes and ½ teaspoon salt; cook, covered, until tomatoes burst, 8 to 10 minutes. Uncover and stir in vinegar, black pepper, and remaining ¾ teaspoon salt.


Ratatouille is a combination of bell peppers, eggplant, zucchini, and tomato—produce that peaks at the end of summer.