Whether you’ve actually seen the Disney movie or not, I guarantee you’ve at least heard of the dish. And if you’re a foodie who hasn’t seen Ratatouille, you’re obligated to watch it before making this dish. You just have to. I don’t make the rules.
On a personal note, the movie actually does mean a lot to me. It’s what inspired me to become a chef. True story. I saw it in theaters as a kid, then went home and cooked my parents a pot of the most bland, watery spaghetti they’d ever tasted. They ate it, bless them, but that was only the beginning. You couldn’t keep me out of the kitchen after that.
The funniest part? It would be over a decade later before I actually tasted ratatouille for the first time. In Paris, of course. Go big or go home, right? I took that first bite and became the mirror image of Ego in that scene, where he tastes the ratatouille and all those memories of his mother’s cooking come rushing back. No, I hadn’t tasted anything like it before, but it was still a pivotal experience for me.
Ratatouille in Paris, 2019
Now I make it at least twice every summer, with either the movie or soundtrack playing in the background. Yes, every time.
So, now that I’ve revealed how young I actually am, here’s my go-to ratatouille recipe.
Ratatouille
Recipe courtesy of: Love & Lemons
Yield: 4 servings
Prep Time: 30 minutes
Active Time: 50 minutes
Total Time: 1 hour, 20 minutes
1 large eggplant, medium diced
1 teaspoon salt
4-5 tablespoons extra virgin olive oil, divided
2 medium zucchini or yellow squash, medium diced
1 medium yellow onion, large diced
1 red, yellow, or orange bell pepper, large diced
3 cloves garlic, rough chopped
1 lb tomatoes on the vine or 1 28-oz can whole tomatoes, medium diced
Pinch of red pepper flakes
Pinch of sugar (optional)
1 tablespoon white or red wine vinegar
2 teaspoons fresh thyme, chopped
1/4 cup fresh basil, thinly sliced, plus more for garnish
Salt and pepper to taste
1. Place the diced eggplant in a colander and sprinkle with a teaspoon of salt. Let it sit in the sink or on a large plate for 20 minutes to drain. Spread the eggplant over a paper towel lined tray and blot dry.
While this is not technically a required step for ratatouille, I find it helps extract some of the extra moisture from the eggplant, which will allow it to caramelize instead of steam.
Tip: To make things more efficient, I recommend doing this step first, then prepping the rest of your ingredients while you wait for the eggplant to drain. Efficiency, baby!
2. Heat a large pan over medium heat and add 3 tablespoons of olive oil. Add the eggplant and cook, stirring occasionally, for 8-10 minutes or until tender. Transfer to a large bowl and set aside.
3. Add another splash of olive oil and the zucchini and cook, stirring occasionally, for 3-5 minutes or until the zucchini is tender but not mushy. Season with a pinch of salt and transfer to the bowl with the eggplant.
4. Add a touch more olive oil to the pan. Add the onion and bell pepper and cook for 10-15 minutes, stirring occasionally, until very tender. Add more oil as needed if the pan becomes dry.
5. Add the chopped garlic (and a touch more oil if necessary) and cook until aromatic, 30 seconds to 1 minute. Add the tomatoes, red pepper flakes, and sugar (optional) and cook for 10-15 minutes, or until the tomatoes break down.
Note: If you used canned tomatoes, they will likely take less time to break down. Saving time, remember?
6. Once the tomatoes have broken down, add the eggplant and zucchini back to the pan along with the vinegar and thyme. Season with salt and pepper and cook, stirring occasionally, for 10-15 minutes, or until the ratatouille has thickened. Stir in the basil and season to taste as needed.
7. The stew is delicious on its own, but I like to have mine with some toasted bread, mainly to fill me up so I don’t end up eating too much and saving too little for leftovers. And trust me, you want leftovers.
Want to learn more recipes for closing out the summer season? Check out these upcoming classes:
- The Tuscan Grill: From Fire to Feast Saturday, September 12 Just 1 spot left!
- Garden to Table: Seasonal Spotlight Thursday, September 17
- Late Summer in Italy: A Seasonal Italian Feast Friday, September 18
No rats were harmed in the making of this post.
