Finding the best ratatouille recipe can be challenging whether you are a seasoned chef or a novice cook. This blog post has compiled a list of the best ratatouille recipes, from traditional Provençal recipes to modern twists on this classic dish.
Table of Contents
Ratatouille is a classic French dish that has gained popularity worldwide for its rich flavours, vibrant colours, and nutritional benefits. Made with a variety of fresh vegetables and seasoned with aromatic herbs, ratatouille is a versatile and delicious dish that can be served as a side dish, a main course, or as a vegetarian option.
We have tested and refined each recipe to ensure they are easy to follow, delicious, and nutritious. Whether you prefer your ratatouille served hot or cold, with or without meat, we have a recipe to satisfy your taste buds and impress your guests. So, let’s dive in and discover the best ratatouille recipes!
While many types of vegetable recipes worldwide, such as the Hungarian version of the best vegetable stew (lecso), differ because it includes two unique ingredients, eggplant and courgette (zucchini).
Let’s Start With the Ingredients
I will try to be as close to the original ratatouille recipe as using only the essential ingredients. That is two pieces of eggplant, two pieces of courgettes, red onions, three peppers of different colours, tomatoes and garlic.
For extra flavour, I will add the grated peel of a lemon and finely chopped green basil. But considering that my tomatoes are not fragrant because it was not yet their season, I added a can of chopped tomatoes to get the world’s best ratatouille recipe.
How to Make the World’s Best Ratatouille Recipe
Prepare the Ingredients
First, I take the eggplants, which I wash, wipe and cut into cubes without peeling them.
I did the same with the zucchini, which I did not peel.
Peppers after I washed them, cut them in half, and took out their seeds.
Then I cut them into cubes.
Peel the onions cut them into four, and slice them not very thin. Finely chop the garlic.
I also cut the tomatoes as small as possible.
Fry the Vegetables
According to some chefs, the ingredients for a ratatouille recipe are fried separately and then put together in the original recipe, making the vegetable stew. I will fry the vegetables together but separately from the onion and garlic.
I heated 100 ml of olive oil in a pot and fried the eggplants, zucchini and peppers cut into cubes.
Fry them over high heat for 15-20 minutes until they get a colour. If the fire is not suitable, they will let their juice and will boil, so they will not fry. As I said, you can fry each vegetable separately.
After we have fried them a little, we will take them out in a bowl and use them later.
Clean the pot in which the vegetables were fried, put three tablespoons of olive oil to heat, and put into frying the onions and the garlic.
Season with sea salt and freshly ground pepper, and now I add the chopped basil.
Fry everything for about 5-10 minutes over low heat until the onion is golden, then put the fried vegetables back in the pot. Add the chopped tomatoes, canned tomatoes, and grated lemon peel and cook for about 30 minutes.
Finishing the Vegetable Stew
Season with a tablespoon of thyme and, if you want, a little sea salt and balsamic vinegar to give a unique flavour.
We can stop the fire when we see that the liquid has evaporated and the stew has become more consistent. I think this is the best ratatouille recipe, which I recommend you try too. It’s time to serve!
Frequently Ask Questions (F.A.Q.)
What is the famous dish in Ratatouille?
The famous dish in the movie “Ratatouille” is a variation of the traditional French dish Ratatouille. The film presents the dish as a layered vegetable dish, with slices of colourful vegetables such as tomatoes, zucchini, eggplant, and bell peppers, arranged in a circular pattern and baked until tender. The dish is finished with a drizzle of tomato sauce and fresh herbs.
What meat is best for ratatouille?
Ratatouille is a classic French dish typically served as a vegetarian dish. Still, it can also be done with meat. When adding meat to ratatouille, it is essential to choose a meat that complements the flavours of the dish. Here are a few types of meat that work well with ratatouille:
-Chicken: Chicken is a popular choice to serve with ratatouille. Grilled, baked or roasted chicken breasts, thighs or drumsticks can be served on the side of the ratatouille or mixed in with the vegetables during the cooking process.
-Sausage: Sausage, particularly spicy Italian sausage or chorizo, adds a bold flavour to the ratatouille. Slice the sausage with the vegetables until it is browned and cooked.
-Lamb: Lamb pairs well with ratatouille, as the herbs and vegetables in the dish enhance the flavours of the lamb. Brown the lamb in a separate pan and then add it to the ratatouille to cook with the vegetables.
-Beef: Beef can also be used in ratatouille. Cut a tender cut like sirloin or filet into small pieces. Brown the meat in a separate pan and then add it to the ratatouille to cook with the vegetables.
Why is ratatouille so healthy?
Ratatouille is a healthy and nutritious dish for several reasons. Here are a few of the health benefits of ratatouille:
-It is rich in fibre: Ratatouille is made with various vegetables, including eggplant, zucchini, bell peppers, and tomatoes, which are all excellent sources of dietary fibre. Fibre is essential for maintaining digestive health, reducing heart disease risk, and helping control blood sugar levels.
-It is low in calories: Ratatouille is a low-calorie dish that can help you maintain a healthy weight. By using fresh vegetables and cooking them without added fats, you can create a delicious and satisfying meal that is low in calories.
-It is rich in antioxidants: The vegetables used in ratatouille are all rich in antioxidants, which help to protect the body against free radicals that can cause cell damage and inflammation. The antioxidants in ratatouille can help to reduce the risk of chronic diseases such as cancer, heart disease, and Alzheimer’s disease.
-It is a good source of vitamins and minerals: Ratatouille is packed with vitamins and minerals, including vitamins A and C, potassium, and magnesium. These nutrients are essential for maintaining healthy bones, muscles, and organs and supporting the immune system.
Serving the Ratatouille
My best ratatouille can be served as a side dish or a main course. Here are some ways to serve it:
- As a side dish: Ratatouille can be served as a side dish alongside grilled meats, roasted chicken legs, or fish. It is also a delicious accompaniment to crusty bread.
- Over pasta: You can serve ratatouille over cooked pasta, like spaghetti or linguine, for a hearty vegetarian meal.
- With rice or quinoa: Ratatouille also pairs well with rice or quinoa, which can be used as a vegetable base.
- In a sandwich or wrap: Ratatouille can be used as a filling for a sandwich or wrap. Add some fresh lettuce and sliced avocado for a delicious and healthy meal.
- Topped with cheese: You can top ratatouille with crumbled feta or grated Parmesan cheese for extra flavour and richness.
As a recipe idea, I poured four beaten eggs over the remaining amount and fried everything for about 10 minutes, thus obtaining a ratatouille with eggs.
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World Best Ratatouille Recipe
Equipment
Ingredients
- 2 pieces eggplants
- 2 pieces courgettes zucchini
- 1 piece red bell pepper
- 1 piece yellow bell pepper
- 1 piece green bell pepper
- 2 pieces red onions
- 4 cloves garlic
- 1 piece lemon zest
- 1 can chopped tomatoes canned
- 150 ml olive oil extra virgin
- 3 teaspoons sea salt kosher
- 1 teaspoon ground pepper freshly ground
- ½ bunch basil fresh
- 1 teaspoon thyme dried
- 1 tbsp balsamic vinegar
Instructions
- Take the eggplants and the courgettes, which we wash, wipe and cut into cubes, without peeling them. The peppers, after I washed them, I cut them in half, and I took out their seeds and I cut in cubes. Peel the onions cut them into four and slice them not very thin. Finely chop the garlic, also cut the tomatoes as small as possible.
- In a pot, I heated 100 ml of olive oil, in which I fried the eggplants, zucchini and peppers cut into cubes. Fry them over high heat, about 15-20 minutes, until they get a colour. After we have fried them a little, take them out in a bowl. Clean a little the pot in which the vegetables were fried, put three tablespoons of olive oil to heat, and fry the onion and the garlic. Season with sea salt, freshly ground pepper, and chopped basil.
- Fry everything for about 5-10 minutes over low heat, until the onion is golden, then put the fried vegetables back in the pot. Add the chopped tomatoes, canned tomatoes, grated lemon peel and cook for about 30 minutes. Season with a tablespoon of thyme and if you want a little sea salt, and a tablespoon of balsamic vinegar.