Dinner recipe
Ratatouille Recipe
A practical, source-aware recipe for ratatouille, with the history kept close to the method.
Jump to recipeDeveloped by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.
Ingredients
- 1/2 pound eggplant
- 1/2 pound zucchini, trimmed
- 1 teaspoon salt
- 7 tablespoons olive oil, divided
- 1 8-ounce onion, thinly sliced (about 2 cups)
- 2 green bell peppers, thinly sliced into strips
- 2 garlic cloves, pressed
- 1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
- 3 tablespoons minced fresh parsley
Method
Step 1: Step 1 for Ratatouille. 1Step 1
Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.
Step 2: Step 2 for Ratatouille. 2Step 2
Heat 4 tablespoons oil in large skillet over medium-high heat. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve.
Step 3: Step 3 for Ratatouille. 3Step 3
Add 3 tablespoons oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.
Step 4: Step 4 for Ratatouille. 4Step 4
Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.
Step 5: Step 5 for Ratatouille. 5Step 5
Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 tablespoon parsley. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with 1 tablespoon parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 tablespoon parsley. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cool slightly. Cover; chill. Serve at room temperature or rewarm over medium-low heat before serving.
Why this dish belongs here
The history behind the method
This dinner builds on the history of the fascinating history of eggplant, linking the dish to eggplant’s longer story in food culture.