Ratatouille

A classic French vegetable stew that celebrates the flavors of Provence

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Ratatouille

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6
Calories/serving: 85Protein/serving: 3 gFat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —
6 servings

Ingredients

  • 1large eggplant, diced
  • 2medium zucchini, sliced
  • 1large bell pepper, chopped
  • 1large onion, sliced
  • 4cloves garlic, minced
  • 4large tomatoes, chopped
  • 1/4cup olive oil
  • 2tsp herbs de Provence
  • 1tsp salt
  • 1/2tsp black pepper
  • 2tbsp fresh basil, chopped

Instructions

1Heat olive oil in a large pot or Dutch oven over medium heat.
2Add onion and cook until softened, about 5 minutes.
3Add garlic and cook for another minute until fragrant.
4Add eggplant and cook for 5-7 minutes until it begins to soften.
5Add bell pepper and zucchini, cooking for another 5 minutes.
6Add tomatoes, herbs de Provence, salt, and pepper.
7Reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
8Vegetables should be tender but not mushy.
9Taste and adjust seasoning as needed.
10Remove from heat and stir in fresh basil.
11Serve hot as a side dish or over rice as a main course.

Chef's Notes

A Dish with Provençal Roots

A Dish with Provençal Roots
Ratatouille is a classic vegetable stew originating from the Provence region of France. It's a celebration of summer's bounty, featuring fresh, vibrant vegetables like zucchini, eggplant, tomatoes, and bell peppers. Traditionally, it's cooked slowly to allow the flavors to meld into a rich, aromatic dish.

Versatile and Customizable
Ratatouille is incredibly versatile. It can be served warm as a main course alongside crusty bread or rice, or chilled as a side dish or appetizer. It's hearty and satisfying on its own, making it a perfect option for vegetarians and vegans.

Make It Your Own

Make It Your Own
While this recipe uses thyme for seasoning, you can experiment with other fresh herbs like basil, parsley, or oregano. Adding a sprinkle of chili flakes can also give the dish a gentle kick. For extra depth, try roasting some of the vegetables before combining them in the stew.

Pro Tip: Layer for Presentation
For a more visually striking presentation, consider layering the sliced vegetables in a circular pattern on top of the sauce before cooking. This method mimics the version seen in the famous animated film Ratatouille and makes the dish look as impressive as it tastes!

A Healthy Comfort Food

A Healthy Comfort Food
Ratatouille is not only delicious but also packed with nutrients, thanks to its vegetable base. It's a great way to enjoy a wholesome meal that's low in calories yet full of flavor.

Cooking Notes

Cooking Notes
The parchment paper with a hole in the middle helps retain moisture while allowing some steam to escape, ensuring the vegetables cook evenly without becoming mushy. Adjust the cooking time depending on the size and freshness of your vegetables.

Storing and Reheating
Leftovers store well in the fridge for up to 5 days and often taste even better the next day as the flavors deepen. It also freezes beautifully for up to 3 months, making it a great make-ahead meal. Reheat gently on the stove or in the microwave for best results.

‹
"Chef Daniel led us through making authentic ratatouille with traditional French techniques. It was hands-on, fun, and ended with a beautiful shared meal. The whole evening was simple, warm, and full of connection."
Sasha Matera-Vatnick
Three Trees via Google
"This was a really special experience. There's nothing better than listening to Beyoncé while learning to cook amazing food! Chef Daniel made everyone feel welcome and kept the energy fun and light."
Troy Savery
via AirBnb
"Chef Daniel was welcoming, prepared, and incredibly knowledgeable. He explained each step clearly and shared great tips for making ratatouille at home. The techniques, the flavors, the final result — everything was spot on."
Richard Sanders
via Cozymeal
"I'm an executive assistant and picky about team events — but this class was perfect. Chef Daniel balanced structure with fun, and the ratatouille was incredible. We laughed nonstop and had a great space for our drinks and food."
Emily Antner
TrueWork via ClassBento
"Chef Daniel led us through making authentic ratatouille with traditional French techniques. It was hands-on, fun, and ended with a beautiful shared meal. The whole evening was simple, warm, and full of connection."
Sasha Matera-Vatnick
Three Trees via Google
"This was a really special experience. There's nothing better than listening to Beyoncé while learning to cook amazing food! Chef Daniel made everyone feel welcome and kept the energy fun and light."
Troy Savery
via AirBnb
"Chef Daniel was welcoming, prepared, and incredibly knowledgeable. He explained each step clearly and shared great tips for making ratatouille at home. The techniques, the flavors, the final result — everything was spot on."
Richard Sanders
via Cozymeal
"I'm an executive assistant and picky about team events — but this class was perfect. Chef Daniel balanced structure with fun, and the ratatouille was incredible. We laughed nonstop and had a great space for our drinks and food."
Emily Antner
TrueWork via ClassBento
"Chef Daniel led us through making authentic ratatouille with traditional French techniques. It was hands-on, fun, and ended with a beautiful shared meal. The whole evening was simple, warm, and full of connection."
Sasha Matera-Vatnick
Three Trees via Google
"This was a really special experience. There's nothing better than listening to Beyoncé while learning to cook amazing food! Chef Daniel made everyone feel welcome and kept the energy fun and light."
Troy Savery
via AirBnb
›

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