This easy ratatouille recipe is a flavorful, hearty and satisfying weeknight dinner. Ratatouille is best served hot with a perfectly runny sunny-side up egg on top. Don’t forget to add your favorite crusty bread to sop up all the goodness.
- 1 lb eggplant, peeled (or part-peeled in striped pattern), and cut into 1-inch pieces
- Kosher salt
- Private Reserve Greek extra virgin olive oil
- 1 medium-sized yellow onion, finely chopped
- 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
- 1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces
- 6 garlic cloves, peeled, and minced
- 2 lb vine ripe tomatoes, chopped
- 2 zucchini, halved length-wise, then cut into 1/2 inch pieces (half moons)
- 1/2 cup red wine
- 2 springs fresh thyme
- 1 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp dried rosemary
- 1 tbsp sherry vinegar
- 3 tbsp chopped fresh basil
- Eggs over-easy fried in extra virgin olive oil
- Crusty bread
- Place eggplant pieces in colander over your sink. Sprinkle with salt. Leave for 20 minutes as eggplant sweats out its bitterness. Pat dry.
- In a large heavy pot or Dutch Oven like this one, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add red peppers and green peppers, cook for another 4 minutes, and continue to stir.
- Add garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, rosemary. Season with kosher salt.
- Raise heat to medium-high and bring to a boil for 5 minutes, stirring once of twice. Turn heat down, cover and cook over low heat for 20 minutes or so.
- Remove ratatouille from heat. Taste and adjust salt to your liking. Add sherry vinegar and a generous drizzle of Private Reserve EVOO. Top with fresh basil.
- To serve, transfer ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side. (See Cook’s Tip)
- Cook’s Tip: If you have the time, allow ratatouille to rest in its warm pot for 1 hour or so before serving. This will allow the flavors to settle and deepen beautifully. You do not need to heat before serving, ratatouille is great just warm.
- Make Ahead and Leftovers: You can make Ratatouille ahead and refrigerate in a tight-lid container (preferably not plastic) for 4 days or so. Take it out a while before you are ready to serve it. Warm it through over gentle heat or just bring it to room temperature.
- Can you Freeze Ratatouille? You can freeze ratatouille. Thaw overnight in the fridge, and again bring out a while before you serve and only warm over gentle heat or bring to room temperature. If, as a result of freezing, you find the texture to have softened too much, you can puree and serve ratatouille more as a creamier soup with a drizzle of extra virgin olive oil.
- Recommended for this recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives.) SAVE! Try our Greek EVOO Bundle
- Recommended for this recipe from our all-natural and organic spice collections: sweet paprika and dried rosemary. SAVE! Try our Ultimate Mediterranean Spice Bundle; or Create your own 6-pack or 3-pack from our all-natural or organic spice collections.
- Category: Entree
- Method: Stovetop
- Cuisine: French
Keywords: Easy Ratatouille, How to Make Ratatouille, Vegetable Stew