This delicious ratatouille, inspired by Martha Stewart, is a quick, easy, and nutritious meal perfect for any time of the year. Made with vibrant, fresh vegetables and pantry staples, it’s a simple dish you can customize with what you have on hand. Serve it warm, chilled, or with crusty bread for a comforting, versatile treat!
Recipe Ingredients:
- 1 can (28 ounces) whole peeled tomatoes
- 6 tablespoons extra-virgin olive oil
- 1 large eggplant (1 pound), cut into 1-inch pieces
- Coarse salt and ground pepper
- 2 large yellow onions (1 pound total), diced large
- 1 head garlic, cloves smashed and peeled
- 2 bell peppers (any color), seeded and diced large
- 2 large zucchini (1 pound total), diced large
- 1 bay leaf
- 1 tablespoon fresh marjoram or oregano leaves
- 2 to 3 tablespoons red-wine vinegar
How To Make Ratatouille Recipe?
- Prepare the tomatoes: Preheat the oven to 180°C / 350°F. Place the tomatoes with their juices on a rimmed baking tray. Break them into 3/4-inch pieces with your hands, drizzle with 30ml / 2 tbsp olive oil, and bake for 30 minutes, stirring every 10 minutes, until thickened.
- Prepare the eggplant: Toss the eggplant with 1 1/2 tsp salt in a colander and let it sit for 20 minutes. Squeeze out excess liquid to remove bitterness.
- Cook the onions and garlic: Heat 60ml / 4 tbsp olive oil in a large Dutch oven or heavy pot over medium heat. Add the onions and cook, stirring occasionally, until translucent (about 5 minutes). Add the garlic and cook for another 5 minutes, until soft.
- Add the bell peppers: Stir in the diced bell peppers and cook until crisp-tender (about 4 minutes). Season with salt and pepper.
- Combine the vegetables: Add the roasted tomatoes, prepared eggplant, diced zucchini, bay leaf, and marjoram. Stir occasionally and bring the mixture to a simmer.
- Simmer the ratatouille: Reduce the heat to medium-low, partially cover the pot, and cook gently for 15 minutes, or until the vegetables are tender but not mushy.
- Season and serve: Remove the bay leaf, then season with red-wine vinegar, salt, and pepper to taste. Serve warm, at room temperature, or chilled.
Recipe Tips:
- Salt the Eggplant Properly: Always toss the eggplant with salt and let it sit for 20 minutes to remove bitterness and excess moisture. This step ensures your ratatouille doesn’t become soggy.
- Roast the Tomatoes Separately: Baking the tomatoes in the oven concentrates their flavor and prevents the dish from becoming too watery. Don’t skip this step!
- Cut Vegetables Evenly: Make sure all the vegetables are cut into similar-sized pieces. This helps them cook evenly and gives the dish a uniform texture.
- Don’t Overcook the Veggies: Simmer gently until the vegetables are tender but not mushy. Overcooking can make the dish lose its vibrant color and texture.
- Season at the End: Add red-wine vinegar, salt, and pepper just before serving to enhance the flavors. This final touch makes a big difference in taste.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover ratatouille cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- Freeze: Allow the ratatouille to cool completely, then place it in a freezer-safe container or bag. Freeze for up to 3 months. To thaw, move it to the refrigerator overnight.
- Reheat: Place the ratatouille in a saucepan over medium heat, stirring occasionally, until heated through (about 5-7 minutes). Add a splash of water or broth if needed to loosen the mixture.
Nutrition Facts
- Calories: 140
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 327mg
- Potassium: 471mg
- Total Carbohydrate: 12g
- Dietary Fiber: 4.1g
- Sugars: 7.3g
- Protein: 2.4g
Check out More Recipes:
Martha Stewart Ratatouille Recipe
Description
This delicious ratatouille, inspired by Martha Stewart, is a quick, easy, and nutritious meal perfect for any time of the year. Made with vibrant, fresh vegetables and pantry staples, it’s a simple dish you can customize with what you have on hand. Serve it warm, chilled, or with crusty bread for a comforting, versatile treat!
Ingredients
Instructions
- Prepare the tomatoes: Preheat the oven to 180°C / 350°F. Place the tomatoes with their juices on a rimmed baking tray. Break them into 3/4-inch pieces with your hands, drizzle with 30ml / 2 tbsp olive oil, and bake for 30 minutes, stirring every 10 minutes, until thickened.
- Prepare the eggplant: Toss the eggplant with 1 1/2 tsp salt in a colander and let it sit for 20 minutes. Squeeze out excess liquid to remove bitterness.
- Cook the onions and garlic: Heat 60ml / 4 tbsp olive oil in a large Dutch oven or heavy pot over medium heat. Add the onions and cook, stirring occasionally, until translucent (about 5 minutes). Add the garlic and cook for another 5 minutes, until soft.
- Add the bell peppers: Stir in the diced bell peppers and cook until crisp-tender (about 4 minutes). Season with salt and pepper.
- Combine the vegetables: Add the roasted tomatoes, prepared eggplant, diced zucchini, bay leaf, and marjoram. Stir occasionally and bring the mixture to a simmer.
- Simmer the ratatouille: Reduce the heat to medium-low, partially cover the pot, and cook gently for 15 minutes, or until the vegetables are tender but not mushy.
- Season and serve: Remove the bay leaf, then season with red-wine vinegar, salt, and pepper to taste. Serve warm, at room temperature, or chilled.
Notes
- Salt the Eggplant Properly: Always toss the eggplant with salt and let it sit for 20 minutes to remove bitterness and excess moisture. This step ensures your ratatouille doesn’t become soggy.
- Roast the Tomatoes Separately: Baking the tomatoes in the oven concentrates their flavor and prevents the dish from becoming too watery. Don’t skip this step!
- Cut Vegetables Evenly: Make sure all the vegetables are cut into similar-sized pieces. This helps them cook evenly and gives the dish a uniform texture.
- Don’t Overcook the Veggies: Simmer gently until the vegetables are tender but not mushy. Overcooking can make the dish lose its vibrant color and texture.
- Season at the End: Add red-wine vinegar, salt, and pepper just before serving to enhance the flavors. This final touch makes a big difference in taste.
Martha Stewart Ratatouille Recipe