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Ingredients
5 tablespoons fruity extra virgin olive oil
2 small eggplants, about ¾ pound each, trimmed and diced
Salt and freshly ground black pepper
3 medium zucchini, trimmed and diced
1 medium red bell pepper, cored, seeded and diced
1 medium yellow bell pepper, cored, seeded and diced
1 medium green bell pepper, cored, seeded and diced
2 small yellow onions, peeled and diced
4 cloves garlic, peeled and crushed
2 medium ripe tomatoes, diced
2 bay leaves
2 sprigs fresh thyme
6 basil leaves, minced
Nutritional analysis per serving (6 servings)
19 grams carbs; 186 calories; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 7 grams fiber; 843 milligrams sodium; 4 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 4 tablespoons oil in a large nonstick skillet. Add the eggplant, and cook over high heat, stirring with a wooden spoon, about 5 minutes, until the eggplant is very lightly browned and tender and has started to release some of the oil it absorbed back into the pan. Remove the eggplant, season with salt and pepper and set aside.
- Step 2
Add the zucchini, reduce heat to medium, and cook, stirring with a wooden spoon, until it is moist and fairly tender, 5 to 7 minutes. Remove the zucchini, season with salt and pepper and set aside.
- Step 3
Add the peppers and ½ tablespoon of olive oil, and cook, stirring with a wooden spoon, until the peppers have begun to soften. Add the onion, and continue cooking until the onion is tender and golden. Stir in the garlic and tomatoes, and cook about 2 minutes longer. Add the bay leaves, thyme and basil.
- Step 4
Add the eggplant and zucchini to the pan, and cook all the ingredients together, stirring gently, about 5 minutes. Season with additional salt and pepper if needed. Remove from heat, and fold in the remaining olive oil. Serve warm or at room temperature.
Private Notes
Comments
This is my preferred method for making ratatouille: vegetables cooked separately and then combined. Throwing everything into one pot and simmering, often results in a mushy and unappealing dish.
Garnish with whole or roughly torn basil leaves.
This was delicious. I use less oil then called for.
This is one of the best rats I've ever made and it certainly was the easiest and fastest. With the prep it was done in 45 minutes. I only had one medium zucchini and one largish eggplant plus all the other ingredients so that's what I used (plus a few extra cloves of garlic). I cooked it a couple of hours before dinner, covered it, and then reheated without the cover on to get rid of some of the liquid. If I had been serving it over pasta it would have been perfect as it was.
So delicious! Cooperative effort, my husband did the chopping while I did the cooking. Such a colorful medley of friend's home grown eggplants, zucchini(yellow and green), ripe luscious jersey tomatoes, green, yellow,red peppers with beautiful basil leaves perfect for a ratatouile. I used 5-6 sprigs of thyme with freshly ground Himalayan pink salt and pepper. We served it with my homemade sourdough bread that had sundried tomatoes in oil and kalamata olives. A real gourmet treat!
This turned out very well (and benefited from a little cayenne). But I have never before seen a ratatouille in which the vegetables are finely diced. I'm not sure what the advantage is -- and it's a lot more prep! Normally, a relatively coarse slice will do. Chez Jacqueline, the source for this recipe, was (until lately, alas) a wonderful soufflé restaurant in the North Beach neighborhood of San Francisco, Perhaps the dice was so the vegetables could be incorporated into eggs.
Simple and delicious—and it takes a third of the time as other recipes!