It’s a crazy idea to teach you how to make a homemade ratatouille! We assume this responsibility because there is always something to clarify, improve, and refine to create a meal, even if famous. It is not rocket science to share several opinions and experiences to widen the range, as they say. This classic of national cuisine will not lose much if you add a pinch here and there, but you keep the main ingredients. Curious to find out? Follow us!
Meat variants are excluded because the ratatouille is frankly vegan. You could prepare it even in winter with frozen eggplant, zucchini kept in the fridge, and sun-dried tomatoes. However, it would be curious for French speakers not too used to French cuisine to know how to make a homemade ratatouille. You may be surprised that this classic dish exists in other countries under other versions and names.
Created as a Provençal and, more specifically, Nice specialty, ratatouille is transformed into caponata in Sicily, samfaina in Catalonia, trumpet in Majorca, and chichoumeille in Languedoc. She even skips borders, and in Spain, she is called a gun in Hungary lesson Bulgaria and Romania give. If you include potatoes, it will be the Greek variant became. So, to your notebooks and your aprons!
To make a ratatouille is to give a colorful aspect to a dish.
This vegan ratatouille recipe teaches you how to make a traditional French country dish that is both beautiful and delicious, perfect for dinner parties! The way the vegetables are arranged gives this savory dish a colorful look and ensures that you’ll find different flavors in every bite. This vegan ratatouille variation is best served on its own or with bread to get every last drop of sauce.
Ingredients to include
- 1 cup crushed tomatoes
- One tablespoon extra virgin olive oil
- ¼ teaspoon apple cider vinegar
- One teaspoon of minced garlic
- 1 tbsp fresh basil, sliced, about 3-4 large leaves, plus more for garnish
- One teaspoon Herbes de Provence spice mix
- ¼ tsp salt
- ¼ teaspoon pepper
- ¼ teaspoon chili powder
- One sweet or medium red onion, sliced
- One large zucchini, sliced, about 1½ cups sliced
- One prominent Japanese eggplant, sliced, about 3 cups sliced
- Three large Roma tomatoes, sliced, about 3 cups sliced
1. Preheat the oven to 180°C. Lightly grease a 15 x 24 cm baking dish and set aside.
2. Mix the crushed tomatoes, oil, and vinegar in a medium bowl. Stir in the garlic, basil, Herbes de Provence, salt, pepper, and chili powder.
3. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
4. Pile the vegetable slices alternately (e.g., onion, zucchini, eggplant, tomato, and repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you’ve made a few rows of vegetables and filled the pan using all the slices.
5. Optionally, spray or brush the exposed tops of the vegetables with oil to promote browning in the oven. It’s more for looks, so feel free to skip this step.
6. Bake in the oven for about an hour until the tomato sauce in the bottom is bubbling and the vegetables are tender.
It would be best to garnish with extra chopped fresh basil before serving (optional). Serve hot or cold.
It’s funny, no! How to make a Disney ratatouille should be fun! Long, narrow vegetables work best. Serving with crusty bread or on a bed of brown rice, couscous or pasta is a great idea.
Ingredients to get:
- One can of 170 – 200 g of tomato paste
- ½ onion, chopped
- ¼ cup minced garlic
- ¾ cup of water
- Four tablespoons olive oil, divided
- salt and ground black pepper to taste
- One small eggplant, trimmed and very thinly sliced
- One zucchini, trimmed and very thinly sliced
- One yellow squash, trimmed and very thinly sliced
- One red bell pepper, cored and very thinly sliced
- One yellow bell pepper, cored and very thinly sliced
- One teaspoon of fresh thyme leaves, or to taste
- Three tablespoons mascarpone cheese
Prepare in 5 easy steps
1. Preheat the oven to 190 degrees C.
2. Spread the tomato paste on the bottom of a 25cm square baking dish. Sprinkle with onion and garlic. Stir in water and 1 tbsp olive oil until well combined—season with salt and pepper.
3. Lay out slices of eggplant, zucchini, yellow squash, red pepper, and yellow pepper alternately, starting at the outer edge of the dish and working towards the center. Overlap the slices a bit to show the colors.
4. Drizzle the vegetables with the remaining three tablespoons of olive oil
5. Season with salt and pepper. Sprinkle with thyme leaves. Cover the vegetables with a sheet of parchment paper cut to fit inside.
6. Bake in preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.
Eggplant and parmesan lasagna, gratin dauphinois or ratatouille! You will tell us after which dish you fell in love with.