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–+ servings
“Homemade ratatouille recipe in a cast-iron skillet, layered with zucchini, eggplant, tomatoes, and squash in a spiral, roasted until tender with fresh herbs on top.”

Ratatouille Recipe

Learn the traditional ratatouille recipe with proper vegetable timing and Grandma Rose's secret coffee trick. Perfect French technique for summer vegetables.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: French
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large Eggplant - Diced, salted, drained
  • 2 medium Zucchini Diced - Diced
  • 1 each Red bell pepper - Diced
  • 1 each Yellow bell pepper - Diced
  • 4 Roma tomatoes - Diced, seeds removed
  • 2 Sweet onions - Diced
  • 4 cloves Garlic - Minced
  • 3 tablespoon Extra virgin olive oil - More if needed
  • 1 tablespoon Tomato paste - Deepens flavor
  • 2 sprigs Fresh thyme - Leaves only
  • 1 handful Fresh basil leaves - Stirred in at end
  • 1 teaspoon Herbs de Provence - Or oregano/rosemary mix
  • to taste Salt and black pepper - Adjust at end
  • optional Fresh rosemary, balsamic vinegar, Gruyère - Variations

Equipment

  • 1 Dutch oven or heavy-bottomed pot (For even heat)
  • 1 Chef’s knife (Sharp for clean cuts)
  • 1 Large cutting board (Space for dicing)
  • 1 Wooden Spoon (For stirring without scratching)
  • 1 Colander (To drain salted eggplant)

Method
 

  1. Dice the eggplant into 1-inch cubes. Salt generously, place in a colander, and let drain for 30 minutes. Pat completely dry before cooking.
  2. Dice zucchini, bell peppers, onions, and tomatoes evenly. Mince garlic and strip herb leaves from stems. Keep vegetables in separate bowls.
    “Chopped zucchini, peppers, and onions prepared for ratatouille on a rustic cutting board with garlic, oil, herbs, and salt.”
  3. Heat 2 tablespoon olive oil in a Dutch oven over medium heat. Cook onions until golden and sweet, about 8 minutes. Add garlic and sauté 1 minute, without burning.
    “Onions, tomato paste, and garlic cooking in a skillet with a wooden spoon, forming the base for ratatouille.”
  4. Add eggplant with 1 tablespoon olive oil, cook 8 minutes. Add peppers, cook 5 minutes. Finally add zucchini, cook 3 minutes, stirring occasionally.
  5. Stir in tomatoes, tomato paste, thyme, herbs de Provence, salt, and pepper. Cover and simmer for 20 minutes without stirring — let tomatoes break down naturally.
  6. Uncover, stir in 1 tablespoon strong black coffee, and simmer 10 minutes more to thicken. Remove from heat, stir in basil, and let rest 5 minutes before serving.
    “Homemade ratatouille in a cast-iron skillet with zucchini, eggplant, peppers, onions, and tomatoes, topped with fresh thyme.”

Nutrition

Serving: 1500gCalories: 180kcalCarbohydrates: 18gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 240mgPotassium: 280mgFiber: 6gSugar: 10gVitamin A: 1200IUVitamin C: 120mgCalcium: 65mgIron: 2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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