Ratatouille is an easy healthy recipe full of vegetables! Eggplant, tomatoes, zucchini, squash, onion, peppers and more come together in this savory dish.
Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise.
If you ask me, it tastes a whole lot like a very chunky marinara sauce. The use of tomatoes in my recipe really gives it that Italian sauce feeling and taste.
The original ratatouille dish was basically a course stew.
Fast forward to current times and travel around the globe, and you'll find most ratatouille recipes use a base of tomatoes along with garlic, onions, zucchini, eggplant, bell peppers, and fresh herbs.
Of course, you can vary these ingredients to your liking and there are a ton of cooking methods to have them all come together in a delicious harmony.
No matter how you cook it, though, you're going to end up with one tasty and healthy dish.
What to serve with it:
My most favorite thing to serve with ratatouille is polenta. Not the hard kind that comes in a log, but loose polenta that you cook on a stove. My Goat Cheese Polenta is a particular favorite!
When I made this particular ratatouille, I served it up with some of my Homemade Pasta tossed in olive oil with some grated parmesan. Pure heaven!
- 1 eggplant (half of the peel removed in vertical stripes)
- 3 roma tomatoes
- 2 medium sized yellow squashes
- 2 medium sized zucchinis
- 2 tablespoons fresh basil (chopped , from 8-10 leaves)
- 2 cloves garlic (minced)
- 2 tablespoons Italian seasoning
- ½ teaspoon salt (to taste)
- ½ teaspoon pepper (to taste)
- 4 tablespoons olive oil
- 2 tablespoons olive oil
- 1 large red onion (diced)
- 4 cloves garlic (minced)
- 1 orange bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 teaspoon salt (or more, to taste)
- ¼ teaspoon red pepper flakes
- 28 oz crushed tomatoes ((one large can))
- 2 tablespoons chopped fresh basil (from 8-10 leaves)
- Preheat the oven for 375˚F.
- Slice the eggplant, tomatoes, squash, and zucchini into thin rounds, then set in large bowl. Toss with basil, garlic, Italian seasoning, salt, pepper, and olive oil. Set aside.
- Make the sauce: Heat the olive oil in large (12-inch is ideal) oven-safe dutch oven over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and red pepper, then add the crushed tomatoes. Add more salt and/or red pepper flakes, if desired. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
- Add sliced vegetables to the top of the sauce and spread into a uniform layer. Cover the dutch oven with a lid and bake for 50 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Serve hot as a main dish or side. Serve with additional fresh basil as well as grated pecorino romano cheese.