Classic Ratatouille
Easy classic ratatouille with eggplant, peppers, zucchini, and tomatoes. Make ahead, serve hot or cold. Great as a side or summer lunch.
This ratatouille recipe come to us courtesy of Ina Pinkney, one of our favorite Chicago chefs.
She says: 'Spawned on the Riviera, Ratatouille is a wonderful vegetable mixture that can be eaten hot or cold. Using the sensational vegetables at Chicago's Green City Market and the perfect spice blend from The Spice House will enhance this simple - and simply delicious - dish. It makes a lovely side dish served hot and a summer lunch served cold with a good crusty bread and a bottle of sturdy wine.'
- Salt cubed eggplant and let it drain to remove bitterness and excess moisture before cooking.
- Sauté vegetables mostly together for a faster, tasty result; cook eggplant first, then add others in stages.
- Ratatouille can be served hot or cold and often tastes better the next day; store in the fridge or freeze for longer keeping.
Spices
Featured in this Recipe
Preparation Instructions:
Cut the eggplant into 1/2" cubes, put into a colander and salt liberally. Let it drain while preparing the other vegetables.
Keeping all the vegetables separate on the cutting board, cut the peppers, tomatoes, onions, and squashes the same size as the eggplant.
Smash and peel the garlic and chop it coarsely.
In a heavy-bottomed pan, heat some of the olive oil and gently saute the eggplant until golden brown. Drain and reserve.
Turn the heat to medium-low and add more oil to the pot. Saute the onions until they are translucent, then add the garlic and House Blend Herbs. Stir until combined.
Add the peppers and stir for 3 minutes.
Add the squash and stir for 3 minutes.
Add the tomatoes, cooking for 10 minutes and stirring occasionally. Finally add the drained eggplant, and cook 15-20 minutes more until everything is soft and flavorful. Add 5 minutes if you think it needs more time.
You can garnish with fresh basil or other herbs and a drizzle of olive oil.
I think this glorious dish tastes even better the next day.
thespicehouse.com
More About This Recipe
Some ratatouille recipes ask that you cook all the vegetables separately, which makes for a better-looking dish since the vegetables don't break down. In the interest of time, I cook all of them together and still have a delicious dish.
Frequently Asked Questions
Why do you salt the eggplant?
Salting draws out excess water and reduces any bitter flavors. After salting, let the eggplant sit in a colander to drain, then pat dry before sautéing.
Do I need to peel the eggplant or tomatoes?
You do not have to peel the eggplant. Tomato skins are optional. If you prefer a smoother texture, blanch tomatoes for 30–60 seconds and slip off the skins before chopping.
Can I cook all vegetables together instead of separately?
Yes. Cooking together saves time and still produces a flavorful dish. For best texture, sauté eggplant first until golden, then add onions, peppers, squash, tomatoes, and finish by returning the eggplant to the pot.
How long does ratatouille keep and how should I reheat it?
Store in an airtight container in the fridge for 3 to 4 days. For longer storage, freeze up to 3 months. Reheat gently on low heat with a splash of water or olive oil to loosen the sauce.
What herbs and seasonings work well?
A Provençal herb blend such as thyme, rosemary, oregano, and basil works well. The recipe uses a House Blend Herbs, but fresh basil or parsley added at the end brightens the dish.
What should I serve with ratatouille?
Serve it hot or cold with crusty bread, over rice, pasta, polenta, or alongside grilled meat or fish. It also makes a great topping for toasted bread or baked eggs.
Can I change the vegetables or make it vegan?
Ratatouille is naturally vegan. You can swap or add vegetables like mushrooms, eggplant varieties, or more squash. Keep ratios similar and adjust cooking times so everything becomes tender.
Why do you salt the eggplant?
Salting draws out excess water and reduces any bitter flavors. After salting, let the eggplant sit in a colander to drain, then pat dry before sautéing.
Do I need to peel the eggplant or tomatoes?
You do not have to peel the eggplant. Tomato skins are optional. If you prefer a smoother texture, blanch tomatoes for 30–60 seconds and slip off the skins before chopping.
Can I cook all vegetables together instead of separately?
Yes. Cooking together saves time and still produces a flavorful dish. For best texture, sauté eggplant first until golden, then add onions, peppers, squash, tomatoes, and finish by returning the eggplant to the pot.
How long does ratatouille keep and how should I reheat it?
Store in an airtight container in the fridge for 3 to 4 days. For longer storage, freeze up to 3 months. Reheat gently on low heat with a splash of water or olive oil to loosen the sauce.
What herbs and seasonings work well?
A Provençal herb blend such as thyme, rosemary, oregano, and basil works well. The recipe uses a House Blend Herbs, but fresh basil or parsley added at the end brightens the dish.
What should I serve with ratatouille?
Serve it hot or cold with crusty bread, over rice, pasta, polenta, or alongside grilled meat or fish. It also makes a great topping for toasted bread or baked eggs.
Can I change the vegetables or make it vegan?
Ratatouille is naturally vegan. You can swap or add vegetables like mushrooms, eggplant varieties, or more squash. Keep ratios similar and adjust cooking times so everything becomes tender.
See paragraph 5: “then add the garlic and the spice mix”
Glad you liked the recipe…
I just got the Ratatouille seasoning and wanted to make it using your recipe. In the instructions I do not see when you add the spice. It has all the other ingredients except that. Please let me know at what point it is put in the dish. Thank you. Becky