Ratatouille (rat-tuh-too-ee) is a firm favourite in my family. It is a classic French stew that is packed with end of summer vegetables. Notably eggplant (aubergine), zucchini (courgette), red peppers (capsicum) and tomatoes. You can also add an onion and some herbs and voila, you have a great French meal.
A meal that is easy to make while travelling, backpacking, camping and at home. It only needs a few ingredients and can be cooked in the one pot on a stove top, over an open fire or in a microwave.
I first tried Ratatouille on a visit to Nice, on the French Riviera, part of the Provence region in France. Apparently, Ratatouille is a traditional French vegetable stew from this region. And I must say, I was impressed.
After travelling through Europe and tasting many local foods, I was after eating something very healthy. And this French soup loaded with vegetables sounded like just what the doctor ordered. Yep, packed with eggplant (aubergine), zucchini (courgette), bell (red) peppers, onion and tomatoes with added garlic and herbs, this traditional French stew was not only flavoursome but healthy.
Now when I travel, camp or backpack I like to make Ratatouille because it has lots of healthy ingredients and only requires one pot to cook.
My Ratatouille recipe is based on the dish I had in Nice. I mostly eat it as a main dish so I like it warm, but it can be served cold. Enjoy.
Key Ratatouille Ingredients
For 1-2 people (double ingredients for 3-4 people)
Eggplant x 1
Zucchini x 1
Red Pepper x 1
Can diced tomatoes (or chop fresh ones x 3)
Onion chopped finely
Garlic clove x 2 or add teaspoon of crushed garlic
Mixed herbs (can use fresh – make a mixture of thyme, rosemary, basil and oregano)
Olive oil
How to Make Ratatouille
The secret to a good Ratatouille is not cooking all the vegetables at once. Firstly, lightly fry the eggplant before adding the other vegetables. If you add them all together some of them would end up mushy by the time the eggplant softens. So if you need a hit of vegetables with loads of flavour, then without further ado, let’s get started on this easy Ratatouille meal.
How to Make Ratatouille in a Microwave
- Chop vegetables
- Place onion, garlic and eggplant in a microwave-proof bowl or casserole dish and cover with oil. Cover and cook for 1 minute on high.
- Add chopped vegetables and seasoning except tomatoes. Cover and cook for 5 minutes on high.
- Stir and add tomatoes. Cover and cook for another 5 minutes. Note: if juice from tomatoes isn’t enough, add a little water to make the consistency you require)
- Stir and voila!
- Serve with French Bread (or bread of your liking).
How to Make Ratatouille in a Pot
- Chop vegetables
- In pan lively fry onion, garlic, herbs and eggplant – cook for 5 minutes
- Add other vegetables and cook for a further 5 minutes.
- Add tomatoes and allow to simmer until vegetables are all soft. Note: if juice from tomatoes isn’t enough, add a little water to make the consistency you require)
- Serve with French bread (or bread of your liking).
What to Serve with Ratatouille
I like to serve some French bread with my Ratatouille. Sometimes it is garlic bread. I also like to add a little grated Parmesan on top – but that is just me!
Ratatouille - French Classic Stew Recipe
Notes
Equipment required:
Chopping board and knife
Pot with lid and stirring spoon
Bowl and spoon
Ingredients
- Small eggplant, chopped
- Small brown onion, chopped
- Zucchini, chopped
- Red capsicum, chopped
- Carrot, chopped - optional, but I usually add
- Can of pureed or diced tomatoes
- Teaspoon Herbs
- Salt and pepper to taste - optional
- Olive oil for cooking
Instructions
- How to Make in a Microwave - Chop vegetables
- Place onion, garlic and eggplant in a microwave-proof bowl or casserole dish and cover with oil. Cover and cook for 1 minute on high.
- Add chopped vegetables and seasoning except tomatoes. Cover and cook for 5 minutes on high.
- Stir and add tomatoes. Cover and cook for another 5 minutes. Note: if juice from tomatoes isn’t enough, add a little water to make the consistency you require)
- Stir and voila!
- Serve with French Bread (or bread of your liking).
- How to Make in a Pot -Chop vegetables
- In pan lively fry onion, garlic, herbs and eggplant - cook for 5 minutes
- Add other vegetables and cook for a further 5 minutes.
- Add tomatoes and allow to simmer until vegetables are all soft. Note: if juice from tomatoes isn’t enough, add a little water to make the consistency you require)
- Serve with French bread (or bread of your liking).
