Ah, ratatouille—a symphony of veggies that somehow manages to be both humble and grand at the same time. Each spoonful is like a warm hug from an old friend, with zucchini, eggplant, and bell peppers all jostling for your attention. It’s the kind of dish my grandmother would have sworn by, a vibrant medley that feels like a cozy evening spent with loved ones.
Steps
- Preheat your oven to 375°F. Heat 2 tablespoons of olive oil in a large nonstick pan over medium-high heat. Add the onion, garlic, and carrot, cooking until they are tender, which should take around 5 minutes.
- Stir in the crushed tomatoes and dried herbs, and let the mixture simmer for 15 minutes. Taste the sauce and adjust the seasoning with salt and pepper as needed. Once the sauce has thickened, transfer it into a 2-quart baking dish.
- Arrange the sliced eggplant, zucchini, and Roma tomatoes in an upright circular pattern over the sauce in the baking dish. Brush the top of the vegetables with the remaining olive oil.
- Cover the dish and bake for 30 minutes. Then, uncover and continue baking until the vegetables are tender. Serve the ratatouille hot, immediately after removing it from the oven.
Ingredients
- 4 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 1/2 small onion, chopped
- 1/3 cup carrot, shredded
- 14 ounces crushed tomatoes
- 2 teaspoons dried basil
- 1/2 teaspoon dried parsley
- 1 small eggplant, sliced into 1/8 inch thick circles
- 2 small zucchini, sliced into 1/8 inch thick circles
- 3 Roma tomatoes, sliced into 1/8 inch thick circles
- Salt, to taste
- Black pepper, to taste
Nutritional Values
Calories: 560kcal | Carbohydrates: 52g | Protein: 12g | Fat: 40g | Saturated Fat: 4g | Sodium: 404mg | Potassium: 2308mg | Fiber: 16g | Sugar: 28g | Vitamin A: 6924IU | Vitamin C: 100mg | Calcium: 220mg | Iron: 8mg
FAQ
- What is Ratatouille?
- Ratatouille is a traditional French vegetable stew made from eggplant, zucchini, tomatoes, and a sauce of crushed tomatoes, garlic, onion, carrots, and herbs. It is typically prepared at the end of summer to take advantage of fresh, seasonal vegetables.
- Is Ratatouille a main dish or a side dish?
- Ratatouille can be served as both a main dish and a side dish. It depends on how you choose to serve it. For a main course, pair it with bread or pasta. As a side dish, it complements a variety of proteins.
- How is Ratatouille traditionally eaten in France?
- In France, ratatouille is often served with fish, such as tuna, or alongside dishes like quiche and souffle. It is traditionally served hot for the best taste experience.
- Can Ratatouille be frozen for later use?
- Yes, you can freeze ratatouille. If you make a large batch, store it well-wrapped in the freezer. For the best taste, consume it within three months.
- How should I reheat leftover Ratatouille?
- To reheat ratatouille, first allow it to thaw in the refrigerator overnight. Then, bake it at 375°F for approximately 7 minutes until it is heated through. Adding a bit of cheese on top while reheating can enhance the flavor.
Tips
- Choose Fresh Vegetables: To achieve the best flavor, ensure that you use fresh, in-season vegetables. Their natural flavors will shine through and make your ratatouille vibrant and delicious.
- Uniform Slicing: Slice all vegetables evenly to ensure they cook at the same rate. This prevents some pieces from being overcooked while others are undercooked.
- Cover While Baking: When baking the ratatouille, cover the dish to prevent the top from burning and to allow the vegetables to cook evenly.
- Serve with Bread: Pair your ratatouille with French bread. It complements the dish perfectly and is great for sopping up the delicious sauce.
Equipment
- Nonstick Pan: A large nonstick pan is needed to cook the onion, garlic, and carrot until tender.
- Baking Dish: A 2-quart baking dish is used to layer the ratatouille for baking.
