Description
Classic French ratatouille with tomatoes, courgettes, aubergine, and capsicum—a Provençal vegetable stew perfect as a main or side.
Ingredients
Units Scale
Vegetables
- 1 kg ripe Roma tomatoes
- 1 medium eggplant, diced
- 1 large yellow capsicum, cut into small squares
- 1 large zucchini, diced
- 1 large yellow squash, diced
- 1 large white onion, chopped
- 4 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/2 tsp red pepper flakes
- 1/2 tsp dried oregano
- freshly ground black pepper, to taste
- sea salt, to taste
- 1/2 cup fruity red wine (Malbec, Shiraz, Pinot Noir)
- 2 tsp balsamic vinegar
- 2 tsp brown sugar
- 6 tbsp extra-virgin olive oil
- sliced Kalamata olives
- chopped parsley
Instructions
- Preheat your oven to 220°C, positioning one rack in the middle and one in the upper third. Line two baking sheets with parchment paper for easy clean-up.
- Core tomatoes with a paring knife, the blitz in a food processor until pulpy. Set aside.
- On one baking sheet, toss diced eggplant with 2 tbsp olive oil, coating evenly. Spread in a single layer, sprinkle with ¼ tsp salt, and set aside.
- On the other baking sheet, toss zucchini, squash, and capsicum with 1 tbsp olive oil and ¼ tsp salt. Arrange in a single layer.
- Place the eggplant on the middle rack and the other vegetables on the top rack in the oven. Roast for 10 mins.
- While roasting, heat 2 tbsp olive oil in a large pan over medium heat. Add onion and ¼ tsp salt, cooking for about 8 minutes until tender and golden on the edges.
- Add garlic, cook for 30 seconds until fragrant, then add the prepared tomatoes, red wine, balsamic vinegar and sugar. Stir to deglaze any browned bits. Lower heat to maintain a gentle simmer.
- After 10 minutes, remove both baking sheets from the oven, stir, and rearrange for even roasting. Place the eggplant on the top rack and the remaining vegetables on the middle rack.
- Bake until the eggplant is golden on the edges, about 5 more minutes, then remove and add to the tomato sauce.
- Let the remaining vegetables bake until the peppers are caramelized, another 5 minutes, then transfer to the simmering sauce.
- Let the ratatouille simmer for an additional 5 minutes to blend flavors, then remove from heat. Stir in 1 tbsp olive oil, fresh basil, and red pepper flakes. Crumble oregano into the pot, and season with salt and pepper to taste.
Serve warm garnished with Kalamata olives, chopped parsley, drizzle of olive oil, and black pepper.