The Ultimate Ratatouille Recipe

Name: The Ultimate Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup plus 1/2 cup extra-virgin olive oil; 1 pound smallish Italian eggplant, cut into 1-inch cubes; Kosher salt and freshly ground black pepper; 1 pound zucchini, cut crosswise into 1-inch sections; 3 anchovy fillets, finely minced; 2 onions, finely chopped; 3 garlic cloves, finely chopped; 1/4 cup chopped fresh flat-leaf parsley; Leaves from 1/2 bunch fresh basil, coarsely chopped; Leaves from 4 fresh thyme sprigs; 2 pints cherry tomatoes; 1 dried chile; Splash balsamic vinegar

Servings: persons

1/3 cup plus 1/2 cup extra-virgin olive oil
1 pound smallish Italian eggplant, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 pound zucchini, cut crosswise into 1-inch sections
3 anchovy fillets, finely minced
2 onions, finely chopped
3 garlic cloves, finely chopped
1/4 cup chopped fresh flat-leaf parsley
Leaves from 1/2 bunch fresh basil, coarsely chopped
Leaves from 4 fresh thyme sprigs
2 pints cherry tomatoes
1 dried chile
Splash balsamic vinegar

1
Line a large platter with paper towels.
2
Heat 1/3 cup olive oil in a medium saucepan over medium heat.
3
Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is nice and soft and wilted.
4
Move the eggplant out of the pan and onto the platter to drain.
5
Next stop, zucchini: cook it the same way in 1/4 cup oil, then add it to the platter with the eggplant.
6
Add another 1/4 cup olive oil to the pan, then the anchovies, onions, garlic and herbs.
7
Cook for 5 to 7 minutes, until the onions get nice and caramelized.
8
Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy.
9
Return the eggplant and zucchini to the pan, crack open the chile, and add that, too.
10
Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together.
11
Stir in the vinegar and let cool to room temperature.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup plus 1/2 cup extra-virgin olive oil, 1 pound smallish Italian eggplant, cut into 1-inch cubes, Kosher salt and freshly ground black pepper, 1 pound zucchini, cut crosswise into 1-inch sections, and more.

Yes, The Ultimate Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Ultimate Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions