Rating: 3.5 stars
558 Ratings
  • 5 star values: 177
  • 4 star values: 146
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  • 2 star values: 70
  • 1 star values: 38

Nothing says high summer than a batch of fragrant simmering ratatouille on the stove. The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Those are just a few ideas that come to mind, but feel free to riff as you like. And know that no two ratatouille are exactly the same, so make whatever changes you’re inspired to and really make this your own.

Jane Kirby

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.

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  • Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.

Nutrition Facts

calcium 41mg; 151 calories; carbohydrates 14g; fat 11g; fiber 5g; iron 1mg; protein 3mg; saturated fat 1g; sodium 586mg.
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