Ratatouille is a classic French dish involving lots of eggplant, zucchini, tomatoes, onions, garlic and olive oil that originated in Provence.
This is a meal I love to make in the cooler months because it is so warm and comforting. I often make it on Sunday evenings, leaving plenty of leftovers to have for lunch during the week.
I would say ratatouille is one of my go to easy dinners that I make pretty regularly. It’s simple to prepare and you hardly need to follow a recipe once you’ve made it once. Here I’m serving it with pasta, but it’s also very good served over quinoa or polenta.
I’m sure as soon as you’ve make it once it’s going to be come a part of your regular rotation of easy dinners!
Ingredients
- 1 yellow onion
- 3 gloves garlic
- 1 tbs olive oil
- 1 tsp each: dried basil, oregano, thyme, and rosemary
- Salt to taste
- 2 tbs tomato paste
- 2 medium eggplants
- 3 zucchinis
- 2 15-ounce cans (about 440 mL each ) crushed tomatoes
- 1 half liter container (about 16 ounces) tomato purée
- 1 tbs balsamic vinegar
- 2 tbs ketchup
- 1 half pound box of pasta
Directions
- Chop the onion and place in a Dutch oven or a large pot over medium heat with the olive oil.
- In the mean time prepare the eggplant and zucchini. Cut the eggplant into half inch cubes. Cut the zucchini in half lengthwise and then again cut each half lengthwise. Slice the zucchini so it makes quarter round pieces. Set the vegetables aside.
- Mince the garlic and add to the onions once they’ve begun to soften, about 10 minutes.
- Once the garlic has been in the pot with the onions for about a minute, add the dried herbs and salt to taste.
- Next add the tomato concentrate and stir well.
- To the pot, add all of the zucchini, eggplant, crushed and puréed tomatoes and stir well.
- Add the balsamic vinegar and ketchup (I know it sounds a bit odd to add ketchup, but tomato sauces always need some sugar, so I added ketchup for sweetness as well as more tomato flavor) and stir to combine.
- Place the lid on the pot and let cook over medium heat for about 30 minutes until the vegetables are softened. Stir occasionally while it’s cooking.
- While the ratatouille is simmering, cook the pasta according to package instructions and set aside.
- Once the vegetables seem soft and cooked, taste and add salt or seasonings as needed.
- To serve, spoon pasta in a bowl, top with the ratatouille and add some freshly ground pepper.
Makes about 6 servings and can be stored in a fridge for a few days.
