Years ago we hosted a lively French exchange student who loved experiencing American culture. We fell in love with his whole family during slightly stilted and comical attempts to communicate in two languages over video calls. A couple years later, we had the pleasure of visiting his family in France and were treated to gracious hospitality and incredible spreads of delicious French food. One dish his mother made was an exquisite ratatouille that even my pickiest of children loved. I have tried in vain for years to recreate that dish! This version is the closest I have gotten.
This is a simple version of a summer vegetable stew that has roots dating back to the 18th century in the Provence Region of France. Enticing smells will fill the kitchen as eggplant, zucchini, bell peppers, and tomatoes are slowly sauteed in olive oil and an aromatic blend of onions, garlic, and herbs. Ratatouille is an excellent use for a summer surplus of zucchini. Plus, it is packed with nutrients: vitamins, minerals, fiber, and antioxidants. Leave the purple skin on the eggplant to benefit from its anthocyanins, wonder phytonutrients that protect the brain and heart and even fight cancer. This dish gets a dose of B vitamins, especially B6 and B9 from the vegetable blend. It also provides vitamins A and E and is particularly rich in vitamin C, although some of this will diminish with cooking. The zucchini, tomatoes, and bell peppers contribute lutein and zeaxanthin, carotenoids that are especially beneficial for the eyes and vision. In addition, the tomatoes are rich in lycopene which reduces oxidative stress and along with potassium supports heart health.
Prep Time
10 minutes
Cook Time
35 minutes
Serves
4-6
Ingredients
- 1 eggplant
- 1 large or 2 small zucchini
- 2 medium red onions
- 3 cloves garlic
- 1 large yellow bell pepper
- 2 pints grape tomatoes
- 3 T extra virgin olive oil
- 1 bay leaf
- 1 tsp thyme
- 1 tsp oregano
- 1 t salt
- ½ tsp black pepper
Steps
1
Slice the onion into ½ slices and cut each slice in half or thirds. Cut the eggplant, zucchini, and pepper into large 1 inch cubes. Cut the smaller tomatoes in halves and the larger ones in quarters.
2
Heat oil in a large skillet or Dutch oven on medium heat. Add the onions and saute for a few minutes. Press or mince the garlic and add to the onions. Saute for a minute or two stirring so the garlic doesn’t burn.
3
Add the remaining vegetables, bay leaf, thyme, oregano, salt, and pepper, mixing well and saute about 5 minutes stirring occasionally.
4
Turn down the heat to a medium low and let simmer for 25 minutes or until the vegetables are tender.
5
Serve hot with some warm crusty bread and a cool salad drizzled with a balsamic vinaigrette.
Mine is a simple take on this ancient summer stew and may not be as visually appealing as some of the layered versions, but it is not lacking in flavor. Please let me know if you try this ratatouille recipe.
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