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–+ servings
Authentic ratatouille

Authentic Roasted Ratatouille

All the flavors of Provence in a delicious homemade summer dish
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Dinner, Main Course, Side Dish
Cuisine French
Servings 6 people

Ingredients
  

  • 2 eggplants about 1 ½ pounds or 700 g
  • 2 zucchini about 1.65 pounds or 750 g
  • 2 lbs tomatoes ripe summer tomatoes, about 9 pieces or 950 grams
  • 2 bell peppers 1 green and 1 red
  • 2 onions about ½ pounds or 200 g
  • 3 cloves garlic
  • 2 bay leaves
  • 6 sprigs thyme fresh
  • 2 ½ tbsp olive oil extra virgin
  • salt
  • black pepper ground

Instructions
 

  • Prepare the ingredients. Remove bell pepper stem and seeds and cut them into 1 inch pieces. Cut off stems of zucchini and eggplants, cut them in half lengthwise then again in half lengthwise (you can cut bigger eggplants in 3) and then into 1 inch cubes. Dice the onions in larger pieces and cut the tomatoes in 4. Roughly chop the garlic. Transfer everything into a separate plate or bowl.
    Prepared ratatouille ingredients
  • Sautée the veggies one by one in ½-½ tbsp of extra virgin olive oil over high heat for 5 minutes. First the bell peppers, then the eggplants and lastly the zucchini. Transfer them back to their plate or bowl.
    Sauteed bell peppers
  • Sautée the onions and tomatoes in 1 tbsp of olive oil over high heat for 5 minutes. Add the garlic and salt for the last minute.
    Preparing Ratatouille 1
  • Add all other ingredients; bell peppers, eggplants, zucchini, bay leaves, thyme, salt, and pepper. Stir, cover and lower the heat.
    Preparing Ratatouille 2
  • Cook for about 40 minutes over medium-low, covered. Stir every 5-10 minutes.
    Ratatouille in a pan
Keyword creamy, melting, Provençal
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