Slow-Cooked Mediterranean Ratatouille Recipe
Perfect as a light main, a hearty side dish, or even meal prep for the week, this ratatouille tastes just as delicious served warm as it does at room temperature. It’s naturally vegetarian, packed with Mediterranean flavours, and even better the next day, once the vegetables have had time to soak up all the herbs and olive oil.
Why You’ll Like It
-
A healthy and naturally vegetarian Mediterranean recipe
-
Rich, slow-cooked flavour with simple ingredients
-
Great for meal prep because it tastes even better the next day
-
Delicious served hot, warm, or chilled
-
Perfect as a side dish, light lunch, or topping for crusty bread
Tips for an Authentic Ratatouille
-
Don’t forget to salt the eggplants! It helps remove bitterness and improves texture.
-
Don’t rush the sautéing steps — lightly browning and slow cooking the vegetables builds flavour.
-
Use ripe tomatoes for the best natural sweetness.
-
Fresh basil and parsley should be stirred in at the end to keep their flavour vibrant.
-
Ratatouille thickens as it cools, making leftovers especially delicious.
-
A drizzle of extra-virgin olive oil before serving enhances the Mediterranean flavours beautifully.
What You Need
Ingredients
-
1 medium eggplant (about 12 oz), cut into ½-inch cubes
-
¾ tsp kosher salt, divided
-
4 tbsp extra-virgin olive oil, divided
-
2 medium yellow onions, peeled and cut into ¾-inch pieces
-
2 garlic cloves, minced (about 2 tsp)
-
2 medium red bell peppers (about 6 oz each), cored, seeded, and cut into ¾-inch pieces
-
2 small zucchini (about 12 oz), cut into ¾-inch pieces
-
1½ cups coarsely chopped tomatoes
-
1 large sprig thyme
-
½ tsp freshly ground black pepper
-
¼ cup shredded fresh basil
-
¼ cup finely chopped fresh parsley
Variations
-
Swap zucchini for yellow squash.
-
Add a pinch of chilli flakes for gentle heat.
-
Stir in chickpeas for extra protein.
-
Use fresh oregano alongside the thyme for a deeper Mediterranean flavour.
-
Top with crumbled feta before serving.
How to Make Ratatouille Step by Step
1. Prep the Eggplant
Sprinkle the eggplant cubes with ¼ teaspoon salt and place them in a colander over a bowl. Cover with a paper towel and weigh down with a plate and something heavy. Let sit for 30 minutes to draw out bitterness. Rinse and pat dry thoroughly.
2. Cook the Onions and Garlic
Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onions and ¼ teaspoon salt. Cook for about 3 minutes until softened. Stir in the garlic and cook for another 1–2 minutes until fragrant and lightly golden. Transfer to a Dutch oven or casserole dish.
3. Sauté the Peppers
Add 1 tablespoon olive oil to the skillet. Cook the red peppers with a small pinch of salt for about 7 minutes until beginning to brown. Transfer to the Dutch oven.
4. Cook the Zucchini
Add the zucchini to the skillet and sauté for about 4 minutes until lightly golden. Transfer to the Dutch oven.
5. Brown the Eggplant
Add the remaining olive oil to the skillet and cook the eggplant until lightly browned and softened. Transfer to the Dutch oven.
6. Add the Tomatoes
Place the chopped tomatoes into the skillet and scrape up any browned bits from the bottom of the pan. Pour everything into the Dutch oven along with the thyme and black pepper.
7. Slow Simmer
Bring the mixture to a gentle simmer. Cover and cook for about 45 minutes, stirring occasionally.
8. Finish the Ratatouille
Remove the lid and continue cooking uncovered for 15 minutes until thickened and tender. Stir in the fresh basil and parsley just before serving.
Storing Instructions
-
Store leftovers in an airtight container in the refrigerator for up to 4 days.
-
The flavours deepen overnight, making leftovers especially tasty.
-
Reheat gently on the stovetop or in the microwave.
-
Ratatouille can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Instructions
Serve this Mediterranean ratatouille:
-
With crusty bread for a rustic lunch
-
Alongside grilled chicken, fish, or lamb
-
Spoon over rice, couscous, or quinoa
-
Tossed with pasta
-
Topped with a poached or fried egg
-
As part of a Mediterranean mezze spread
-
Chilled as a summer side dish with an extra drizzle of olive oil
Health Info
| Calories: | 210.5 |
| Sugar: | 12.1 |
| Sodium: | 366.1 |
| Fat: | 15.1 |
| Carbohydrates: | 18.6 |
| Fiber: | 6.4 |
| Protein: | 3.6 |
Traditional Ratatouille Recipe
Description
Ingredients
- 1 medium eggplant about 12 oz, cut into ½-inch cubes
- ¾ tsp kosher salt divided
- 4 tbsp extra-virgin olive oil divided
- 2 medium yellow onions peeled and cut into ¾-inch pieces
- 2 garlic cloves minced (about 2 tsp)
- 2 medium red bell peppers about 6 oz each, cored, seeded, and cut into ¾-inch pieces
- 2 small zucchini about 12 oz, cut into ¾-inch pieces
- 1½ cups coarsely chopped tomato
- 1 large sprig thyme
- ½ tsp freshly ground black pepper
- ¼ cup shredded basil
- ¼ cup finely chopped parsley
Instructions
- Prep the eggplant:
- Sprinkle the eggplant cubes with ¼ tsp of salt and place them in a colander set over a bowl. Cover with a paper towel, top with a plate, and weigh it down with a heavy can. Let drain for about 30 minutes to draw out any bitterness. Rinse the eggplant and pat dry with paper towels.
- Cook the onions and garlic:
- Heat 2 tbsp of olive oil in a medium skillet over medium heat. Add the onions and ¼ tsp salt. Cook for about 3 minutes, until softened and translucent. Stir in the garlic and cook for another 1–2 minutes, until lightly browned. Transfer the onion and garlic to a Dutch oven or large casserole dish using a slotted spoon.
- Sauté the peppers:
- Add 1 tbsp olive oil to the skillet. Stir in the red peppers with a pinch of salt and cook for about 7 minutes, until just starting to brown. Transfer to the Dutch oven.
- Sauté the zucchini:
- Add the zucchini to the same skillet and cook for about 4 minutes, until lightly golden. Transfer to the Dutch oven.
- Cook the eggplant:
- Add the remaining 1 tbsp olive oil to the skillet. Cook the eggplant, stirring occasionally, until lightly browned. Transfer to the Dutch oven.
- Deglaze with tomatoes:
- Add the chopped tomatoes to the skillet, scraping up any browned bits from the bottom. Pour the tomatoes into the Dutch oven along with the thyme and black pepper.
- Simmer:
- Bring the mixture to a gentle simmer. Cover and cook, stirring occasionally, for about 45 minutes.
- Finish and serve:
- Remove the lid and cook uncovered for another 15 minutes, until the vegetables are soft and the sauce has thickened. Stir in the basil and parsley. Serve warm or at room temperature with a drizzle of olive oil.