🍆 Ratatouille
Ratatouille is a Provençal vegetable stew of eggplant, zucchini, bell peppers, tomato and onion, gently cooked with herbs until soft and melded. The vegetables keep some shape while releasing a sweet, aromatic sauce. It is served hot or at room temperature as a side for grilled meat or fish, or as a main with bread or rice.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 eggplant (about 300 g), cubed
- 2 zucchini, cubed
- 2 bell peppers, cubed
- 4 tomatoes, chopped
- 1 large onion, sliced
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tbsp fresh thyme and basil
- Salt and pepper
Method
- Sauté the eggplant in 1 tbsp oil until lightly browned, then set aside.
- Sauté the zucchini and peppers for 5 minutes and set aside.
- Soften the onion and garlic in the remaining oil, then add the tomatoes and cook 10 minutes.
- Return all vegetables to the pan with the herbs, salt and pepper.
- Cover and simmer gently for 30–40 minutes, stirring occasionally.
How to make it lighter
- Roast the vegetables on a tray with a light brush of oil instead of frying in batches — 1 tbsp oil ≈ 120 kcal.
- Serve it as a large side to bulk up a meal without adding much energy.
- Eggplant soaks up oil — salt it for 20 minutes and pat dry before cooking.
History
Ratatouille is usually traced to the Nice area of Provence and to summer home cooking; the name is linked to the French verb 'touiller', to stir. It is now known worldwide as an emblem of Mediterranean cooking.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →