Ratatouille was prison food in 18th-century Nice—peasants threw rotting vegetables into one pot to avoid starvation.
Ratatouille
Dive into the vibrant world of ratatouille, a delightful vegetable medley that celebrates the essence of autumn! This hearty dish features succulent eggplant, juicy tomatoes, and aromatic herbs, all slow-cooked to perfection for a burst of flavor in every bite. Perfect for showcasing your fall harvest, this classic French recipe is a must-try for any home cook!
Prep
15
min
Cook
70
min
Serves
4
people
Level
intermediate
The Story
This Provençal peasant stew got Hollywood glamour when Pixar's 2007 animated rat made Thomas Keller's confit byaldi version—where vegetables spiral like a fancy tart—more famous than the original rustic mess that French farmers threw together in the 1700s to use up summer garden scraps before they rotted.
Regional Twist
In Nice's old quarter, they chuck in anchovies with the roasted bell peppers and swap half the olive oil for rendered duck fat, turning this vegetable showcase into something that'll actually fill you up.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 2 chinese eggplants
- 4 heirloom tomatoes
- 3 roma tomatoes
- 3 shallots
- 2 small yellow squash
- 2 small zucchini
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- jalapeño or chili pepper (to taste)
- olive oil (to taste)
- pepper (to taste)
- red bell peppers (to taste)
- salt (to taste)
- thyme (to taste)
👨🍳 Instructions
- 1
Pre-heat oven to 425F.
- 2
Add bell pepper, heirloom tomatoes, shallots, garlic bulbs, and jalapeño to a tray and cover with olive oil, salt, and pepper.
- 3
Roast in the oven for 35-40 minutes, then add to a blender and blitz until smooth in consistency.
- 4
Pour into the bottom of a cast iron pan and level out.
- 5
Use either a mandolin or knife to cut roma tomatoes, eggplant, yellow squash, and zucchini into thin slices.
- 6
Arrange tomato, eggplant, squash, and zucchini slices in sets of four, starting on the outer edge of the cast iron pan.
- 7
Add each set of tomato, eggplant, squash, and zucchini to the sauce base, working in a circle to create a spiral going inward toward the center of the pan.
- 8
Pop into the oven for 30 minutes.
- 9
Take out, garnish with thyme flowers and some additional salt and pepper to taste, then serve and enjoy.
💡 Pro Tips
- ✓Salt eggplant slices and let drain for 30 minutes before slicing to remove bitter compounds and reduce moisture content by 15-20%, preventing soggy ratatouille.technique30 minutes, 15-20% moisture reduction
- ✓Slice vegetables to exactly 1/8-inch thickness using a mandoline because uniform thickness ensures even cooking and prevents some pieces from becoming mushy while others remain undercooked.technique1/8-inch thickness
- ✓Roast the base vegetables at 425°F for the full 40 minutes until edges are deeply caramelized because the Maillard reaction creates complex flavors that won't develop during the final 30-minute bake.timing425°F for 40 minutes
- ✓Brush arranged vegetable slices with olive oil and season with salt before the final bake to create steam that helps vegetables cook evenly while preventing surface dehydration.technique
- ✓Use a 10-12 inch cast iron pan because the thermal mass retains heat evenly and the shallow sides allow moisture to evaporate, concentrating flavors instead of steaming the vegetables.equipment10-12 inch diameter
Share this recipe
Prep
15
min
Cook
70
min
Serves
4
people
Level
intermediate
Share this recipe
Ratatouille was prison food in 18th-century Nice—peasants threw rotting vegetables into one pot to avoid starvation.
Ratatouille
Dive into the vibrant world of ratatouille, a delightful vegetable medley that celebrates the essence of autumn! This hearty dish features succulent eggplant, juicy tomatoes, and aromatic herbs, all slow-cooked to perfection for a burst of flavor in every bite. Perfect for showcasing your fall harvest, this classic French recipe is a must-try for any home cook!
The Story
This Provençal peasant stew got Hollywood glamour when Pixar's 2007 animated rat made Thomas Keller's confit byaldi version—where vegetables spiral like a fancy tart—more famous than the original rustic mess that French farmers threw together in the 1700s to use up summer garden scraps before they rotted.
Regional Twist
In Nice's old quarter, they chuck in anchovies with the roasted bell peppers and swap half the olive oil for rendered duck fat, turning this vegetable showcase into something that'll actually fill you up.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 2 chinese eggplants
- 4 heirloom tomatoes
- 3 roma tomatoes
- 3 shallots
- 2 small yellow squash
- 2 small zucchini
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- jalapeño or chili pepper (to taste)
- olive oil (to taste)
- pepper (to taste)
- red bell peppers (to taste)
- salt (to taste)
- thyme (to taste)
👨🍳 Instructions
- 1
Pre-heat oven to 425F.
- 2
Add bell pepper, heirloom tomatoes, shallots, garlic bulbs, and jalapeño to a tray and cover with olive oil, salt, and pepper.
- 3
Roast in the oven for 35-40 minutes, then add to a blender and blitz until smooth in consistency.
- 4
Pour into the bottom of a cast iron pan and level out.
- 5
Use either a mandolin or knife to cut roma tomatoes, eggplant, yellow squash, and zucchini into thin slices.
- 6
Arrange tomato, eggplant, squash, and zucchini slices in sets of four, starting on the outer edge of the cast iron pan.
- 7
Add each set of tomato, eggplant, squash, and zucchini to the sauce base, working in a circle to create a spiral going inward toward the center of the pan.
- 8
Pop into the oven for 30 minutes.
- 9
Take out, garnish with thyme flowers and some additional salt and pepper to taste, then serve and enjoy.
💡 Pro Tips
- ✓Salt eggplant slices and let drain for 30 minutes before slicing to remove bitter compounds and reduce moisture content by 15-20%, preventing soggy ratatouille.technique30 minutes, 15-20% moisture reduction
- ✓Slice vegetables to exactly 1/8-inch thickness using a mandoline because uniform thickness ensures even cooking and prevents some pieces from becoming mushy while others remain undercooked.technique1/8-inch thickness
- ✓Roast the base vegetables at 425°F for the full 40 minutes until edges are deeply caramelized because the Maillard reaction creates complex flavors that won't develop during the final 30-minute bake.timing425°F for 40 minutes
- ✓Brush arranged vegetable slices with olive oil and season with salt before the final bake to create steam that helps vegetables cook evenly while preventing surface dehydration.technique
- ✓Use a 10-12 inch cast iron pan because the thermal mass retains heat evenly and the shallow sides allow moisture to evaporate, concentrating flavors instead of steaming the vegetables.equipment10-12 inch diameter