Traditional Ratatouille Stew
A classic French vegetable stew loaded with zucchini, eggplant, bell peppers, and tomatoes. Simmered in olive oil with garlic, herbs, and a touch of wine, it’s a nutrient-rich, fiber-packed, and satisfying dish that works perfectly as a weeknight dinner, meal prep option, or light lunch.
Equipment
- 1 Wusthof Chef Knife
- 1 Cutting board
- 1 colander
- 1 Dutch Oven
Ingredients
- 1 medium eggplant cut into 1-inch cubes
- 1 teaspoon salt plus more for seasoning
- ¼ cup olive oil divided
- 1 medium red onion chopped into 1/2-inch pieces
- 2 bell peppers red or yellow, chopped into 1/2-inch pieces
- 2 medium zucchini cut into 1-inch pieces
- 2 medium yellow squash cut into 1-inch pieces
- 3 large plum tomatoes seeded and coarsely chopped
- 4 garlic cloves minced
- ½ cup dry white wine
- 1 15-ounce can crushed tomatoes
- 1 bay leaf
- 1 heaping teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- Freshly ground black pepper to taste
- ¼ cup fresh basil thinly sliced
Instructions
- Preparing the Eggplant: Start by taking your medium eggplant and cutting it into roughly 1-inch cubes. Place the cubes in a colander and sprinkle 1 teaspoon of salt evenly over them. This step draws out excess moisture and reduces any potential bitterness, creating a firmer texture when cooked. Allow the eggplant to sit for 20–30 minutes, giving you time to prep your other vegetables. Once drained, gently pat the cubes dry with paper towels to remove excess water and salt.
- Heating the Olive Oil: Pour 2 tablespoons of olive oil into a Dutch oven and place it over medium-high heat. Allow the oil to warm until it shimmers slightly. Add the prepared eggplant cubes carefully to the pot. Reduce the heat to medium to avoid burning. Sauté the eggplant for about 3–4 minutes, stirring occasionally, until the edges begin to turn golden and the cubes start to soften. Once lightly browned, transfer the eggplant to a clean bowl to set aside.
- Cooking the Squash: Add a little more olive oil to the Dutch oven if needed, about 1–2 tablespoons. Introduce the chopped zucchini and yellow squash. Sauté these vegetables for 3–4 minutes, stirring occasionally, just until they begin to soften and develop light golden edges. This quick browning enhances their natural sweetness and texture. Transfer the squash to the same bowl as the eggplant to keep the cooking process clean and organized.
- Softening the Onion: In the same Dutch oven, add a touch more olive oil if the pot appears dry. Add the chopped red onion. Cook over medium heat for 4–5 minutes, stirring frequently. The goal is to soften the onions while ensuring they don’t brown too much. The softened onions form a flavorful base for the stew, releasing natural sugars that enhance the overall depth of the dish.
- Adding the Bell Peppers: Next, add your red and/or yellow bell peppers, cut into 1/2-inch pieces. Stir to combine with the onions and cook for an additional 3–4 minutes. The peppers should begin to soften but still retain their shape and vibrant color. This step layers the flavors and provides a beautiful rainbow of vegetables that make the dish visually appealing.
- Introducing Fresh Tomatoes and Garlic: Add the chopped plum tomatoes and minced garlic to the pot. Stir and cook for 1–2 minutes, just long enough to release the tomato juices and aroma of the garlic. This combination creates a rich, fragrant base that will enhance the flavor of the entire stew.
- Deglazing with Wine: Pour in 1/2 cup of dry white wine. Allow it to come to a gentle boil for 1–2 minutes. As it simmers, use a wooden spoon to scrape up any browned bits stuck to the bottom of the Dutch oven. These bits are full of concentrated flavor and will enrich the sauce. The wine adds a subtle acidity and complexity to the dish, perfectly complementing the vegetables.
- Building the Stew: Now, stir in 1 can (15 ounces) of crushed tomatoes. Add the bay leaf, 1 heaping teaspoon of dried oregano, and 1/2 teaspoon of crushed red pepper flakes. Mix thoroughly to combine. This step infuses the stew with aromatic herbs and gentle heat. Adjust the heat to medium-low to prepare for simmering, ensuring the flavors meld beautifully without burning.
- Returning the Vegetables: Gently return the sautéed eggplant, zucchini, and yellow squash to the Dutch oven. Stir them carefully into the tomato-herb mixture, ensuring all vegetables are evenly coated. Reduce the heat to medium-low and let the stew simmer uncovered for 20–25 minutes. During this time, the vegetables absorb the tomato sauce and seasonings, becoming tender and flavorful. Stir occasionally to prevent sticking and promote even cooking.
- Final Seasoning: Once the vegetables are tender, remove the bay leaf. Taste the stew and season with additional salt and freshly ground black pepper as needed. Stir in 1/4 cup of thinly sliced fresh basil for a bright, fragrant finish. The fresh herbs added at the end preserve their aroma and flavor, giving the dish a fresh, summery quality.
- Serving Suggestions: Serve this ratatouille warm as a main dish or as a colorful side. Pair it with crusty bread, grains like quinoa or couscous, or a simple green salad. It’s equally delicious fresh or as a make-ahead dish stored in the refrigerator for 1–2 days. For meal prep, portion into airtight containers and reheat gently over low heat, adding a splash of water if needed to loosen the sauce.
Notes
- Eggplant Salting: Salting eggplant before cooking draws out moisture and prevents bitterness, helping it maintain a firm texture while absorbing flavors.
- Vegetable Browning: Always brown eggplant, zucchini, and squash separately before adding to the stew. This develops a richer, deeper flavor and prevents the vegetables from becoming mushy.
- Herb Handling: Rub dried herbs between your fingers before adding them to release essential oils and intensify aroma.
- Wine Substitution: If avoiding alcohol, replace the wine with vegetable broth or water plus 1–2 teaspoons of white wine vinegar for acidity.
- Simmering Tip: Keep the stew at a gentle simmer to allow flavors to meld without breaking down the vegetables too much.
