Traditional Ratatouille

Ingredients

• 4 pieces Ripe tomatoes (peeled and cut into quarters)
• 1 piece Yellow onion (coarsely diced)
• 2 pieces Zucchini (sliced about 1 cm thick)
• 2 pieces Bell peppers (red and yellow) (seeded and cut into 1 cm strips)
• 1 piece Eggplant (cut into cubes about 1 cm)
• 2 cloves Garlic (crushed, added raw)
• 3 tbsp Olive oil (for cooking)
• 200 ml Vegetable broth (or water)
• to taste Salt
• 1 pinch Espelette pepper
• 1 sprig Thyme
• 1 leaf Bay leaf

Instructions

1. Blanch the tomatoes

   Bring a pot of water to a boil, make a shallow incision in each tomato, plunge them for 30 s, then transfer immediately to an ice water bath.

   Time: PT5M

   Temperature: eau bouillante

2. Peel and cut the tomatoes

   Remove the skin that comes off easily, cut the tomatoes into large quarters and place them in a bowl.

   Time: PT5M

3. Prepare the other vegetables

   Wash, peel the onion and coarsely dice it. Slice the zucchini (≈1 cm), cut the peppers into 1 cm strips after seeding, and cut the eggplant into 1 cm cubes.

   Time: PT10M

4. Prepare the garlic and herbs

   Crush the garlic cloves, detach the thyme and prepare the bay leaf.

   Time: PT2M

5. Heat the pan

   Heat the pan over medium‑high heat, add 1 tbsp olive oil.

   Time: PT2M

   Temperature: feu moyen‑élevé

6. Sauté the onion

   Cook the onion until lightly golden.

   Time: PT3M

   Temperature: feu moyen

7. Sauté the tomatoes

   Add the tomato quarters, sauté for 3 min to start releasing their juice.

   Time: PT3M

   Temperature: feu moyen

8. Sauté the peppers

   Add the pepper strips, fry until lightly caramelized.

   Time: PT3M

   Temperature: feu moyen

9. Sauté the zucchini

   Add the zucchini slices, lightly brown them.

   Time: PT3M

   Temperature: feu moyen

10. Sauté the eggplant

    Pour an additional drizzle of olive oil if needed, add the eggplant cubes and brown them.

    Time: PT3M

    Temperature: feu moyen

11. Combine and deglaze

    Transfer all sautéed vegetables to the pot, add the vegetable broth, crushed garlic, thyme, bay leaf, salt and Espelette pepper.

    Time: PT2M

12. Simmer the ratatouille

    Bring to a gentle boil, then reduce heat to low and simmer for 30 min, stirring occasionally, until a thick compote forms.

    Time: PT30M

    Temperature: feu doux

13. Finish and serve

    Remove the bay leaf, adjust salt if needed, then serve hot or warm.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

7 g

Fiber

4 g

Ingredient Substitutions

• Instead of Ripe tomatoes: cherry tomatoes, canned peeled tomatoes
• Instead of Yellow onion: shallot
• Instead of Zucchini: summer squash
• Instead of Bell peppers (red and yellow): green bell pepper, sweet pepper
• Instead of Eggplant: zucchini
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Olive oil: sunflower oil
• Instead of Vegetable broth: water + broth cube
• Instead of Espelette pepper: Cayenne pepper
• Instead of Thyme: Herbes de Provence

Equipment Needed

• Pot (for blanching)
• Bowl or deep plate
• Cutting board
• Chef's knife
• Large frying pan
• Wooden spatula
• Ladle (optional)
• Strainer or skimmer (optional)
• Dutch oven or large pot
• Cooking thermometer (optional)

Critical Steps — Do Not Skip

• Blanch the tomatoes for 30 s and peel quickly.
• Sauté each vegetable separately for optimal caramelization.
• Deglaze the pan with the broth to recover the fond.
• Simmer gently until reduced.

Chef Tips from the Video

• Use medium‑high heat for each sauté to achieve a nice color without burning.
• Add a pinch of sugar with the tomatoes if they are very acidic.
• Finish with a drizzle of extra‑virgin olive oil just before serving for extra shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days.

Freezer: Not recommended, the vegetable texture deteriorates.

Room temperature: Can stay at room temperature up to 2 hours.

Make-Ahead Tips

• Prepare the ratatouille the day before, reheat gently over low heat or in the microwave.
• It pairs very well with toasted bread or as a base for poached eggs.