Homemade Classic French Ratatouille Recipe
This Homemade Classic French Ratatouille is a vibrant and flavorful vegetable dish featuring layers of sliced eggplants, zucchini, tomatoes, and peppers baked in a savory tomato sauce with fresh herbs and an aromatic olive oil dressing. Perfect as a warm side dish or a hearty vegetarian main, it captures the essence of Provençal cuisine with a comforting, rustic flair.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegan
Ingredients
Vegetables
- 2 small eggplants
- 2 zucchini
- 6 tomatoes
- 2 red onions
- 1 yellow bell pepper
Tomato Sauce
- 2 tbsp olive oil
- 1 red onion
- 1 red bell pepper
- 5 cloves garlic
- salt, pepper to taste
- ¼ tsp dry oregano
- ¼ tsp dry thyme
- 700 grams crushed tomatoes
- 2 tbsp fresh basil
Herb Dressing
- 5 tbsp olive oil
- 2 tbsp fresh basil
- 2 tbsp fresh parsley
- 1 tsp dry thyme
- 3 cloves garlic
- salt, pepper to taste
Instructions
- Prepare the Vegetables: Slice the eggplants, zucchini, tomatoes, red onions, and yellow bell pepper evenly and set them aside to ensure uniform cooking.
- Make the Herb Dressing: Finely chop fresh basil and parsley, then combine them with olive oil, minced garlic, salt, and pepper. Stir well and set the dressing aside to let the flavors meld.
- Preheat the Oven: Set your oven to 200°C (390°F) to prepare for baking the ratatouille.
- Prepare the Tomato Sauce: In a large oven-proof pan or skillet, heat the olive oil. Add diced red onion and red bell pepper, sauté until softened. Stir in minced garlic until fragrant. Season with salt and pepper, then add dry oregano and thyme. Pour in crushed tomatoes, stir to combine, and let simmer over medium heat for 10 minutes. Finally, stir in finely chopped fresh basil.
- Arrange the Vegetables: Layer the sliced vegetables evenly on top of the tomato sauce in the pan. Start from the outer edge and work inward in an alternating pattern to create an attractive design. Season the arranged vegetables with salt and pepper and drizzle the prepared herb dressing on top.
- Bake the Ratatouille: Cover the pan with foil and bake in the preheated oven for 40 minutes. Then, remove the foil and continue baking uncovered for another 20 minutes until the vegetables are softened and slightly browned at the edges.
- Serve: Remove the ratatouille from the oven and serve hot alone or accompanied by polenta, rice, or a slice of rustic homemade bread for a complete meal.
Notes
- Ensure that all vegetable slices are of even thickness to guarantee consistent cooking.
- If fresh basil is not available, dried basil can be substituted but reduce the quantity as it is more concentrated.
- The herb dressing can be prepared in advance and stored in the fridge for up to 2 days to enhance the flavors.
- Use a heavy, oven-proof skillet or pan to avoid transferring the mixture for baking.
- For a vegan and gluten-free dish, this recipe complies with those dietary needs.
- Leftover ratatouille tastes great even after a day as the flavors develop further.
