Ratatouille is a classic, rustic French peasant dish with eggplant, zucchini, tomatoes, and peppers cooked with red wine, capers, and fresh herbs. It’s perfect over pasta, served with polenta, or with crusty bread.
I’m serving up another healthy dish for you today, because I care about you. I know it’s the new year, and you want to eat better and feel better. To do that, you need good for you food prepared in a different way that’s going to get your taste buds jumping. This Ratatouille will do that for you. You don’t eat vegetable stews simmered in red wine with capers and fresh herbs every day do you? I know I don’t, so I appreciate it when I do.
Truth be told, I made this ratatouille months ago before Thanksgiving for my book club, and I saved just enough to photograph the next day. Our book was the French novel Madame Bovary, and we all brought French-inspired dishes. I mulled over what to bring long and hard, and finally landed on ratatouille. I’ve loved it forever, and nothing says French food more to me than that. Plus, I really liked the animated movie.
Ratatouille is a versatile dish that you can serve as is with crusty bread, or toss in pasta, or serve with polenta. You get to decide exactly how to enjoy this delectable veggie dish, and you can serve it up a different way each time. So the next time I share a sugary treat with you here, remember that I do care about you, because I also shared this recipe for ratatouille. Life is a balancing act, you see, and we’re all on the tight rope together. :)
Ratatouille is a classic, rustic French peasant dish with eggplant, zucchini, tomatoes, and peppers cooked with red wine, capers, and fresh herbs. It's perfect over pasta, served with polenta, or with crusty bread.
1/4 cup plus 2 tablespoons olive oil, divided
1 large onion, halved and sliced
2 cloves garlic, minced
1 medium eggplant, cut into 3/4" cubes
2 medium bell peppers, red or yellow, seeded and cut into 3/4" pieces
4 medium zucchini, cut into 3/4" cubes
(1) 14 ounce can whole peeled tomatoes, seeded and chopped
1/2 cup dry red wine
1 teaspoon capers
2 sprigs fresh thyme, tied with a string
kosher salt and pepper, to taste
1 tablespoon chopped fresh basil
In a large pot, heat the 1/4 cup olive oil over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and eggplant, and sauté for about 5 minutes until the eggplant is completely soft. Add the remaining 2 tablespoons of oil to the pan if necessary, and add the peppers and zucchini. Saute until slightly softened. Add the tomatoes, wine, capers, and thyme, and season with salt and pepper. Bring to a boil and simmer 30-45 minutes, stirring occasionally. Serve with fresh basil. Enjoy!
Recipe adapted from Tante Marie Cooking School, San Francisco, CA.
- November 7, 2013 Butternut Squash, Pepper, and Swiss Chard Stew
- June 2, 2013 Shaved Brussels Sprout Salad
- September 5, 2013 Grilled Corn, Pepper, and Zucchini Salad
- June 24, 2013 Greek Panzanella
- August 5, 2013 Broccoli Slaw Salad
- February 19, 2013 Baby Kale Salad with Bacon and Dried Cranberries