French Ratatouille with Herb-Infused Tomato Sauce

Name: French Ratatouille with Herb-Infused Tomato Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 large eggplant; 2 medium zucchini; 1 red bell pepper; 1 yellow bell pepper; 1 large onion; 3 cups ripe tomatoes; 3 cloves garlic; 1/4 cup fresh basil; 2 tablespoons fresh thyme leaves; 2 tablespoons olive oil; Salt and pepper; Fresh basil leaves; Grated Parmesan cheese

A classic Provençal dish bursting with fresh summer vegetables.

This traditional French Ratatouille combines colorful, seasonal vegetables with a rich herb-infused tomato sauce, making it a perfect main course or a delightful side dish.

1 h 45 min
4
Intermediate

Ingredients

For the Ratatouille Base

1 large eggplant

diced into 1-inch cubes

2 medium zucchini

sliced into 1/4-inch rounds

1 red bell pepper

sliced into strips

1 yellow bell pepper

sliced into strips

1 large onion

sliced

For the Herb-Infused Tomato Sauce

3 cups ripe tomatoes

chopped

3 cloves garlic

minced

1/4 cup fresh basil

chopped

2 tablespoons fresh thyme leaves

2 tablespoons olive oil

Salt and pepper

to taste

For Garnishing and Serving

Fresh basil leaves

Grated Parmesan cheese

(optional)

Preparation

Marinating the Eggplant

Salt Eggplant

Place diced eggplant in a colander and sprinkle with salt.

Draw Out Bitterness

Allow it to sit for 20 minutes to draw out bitterness.

Rinse and Dry

Rinse and pat dry with paper towels.

Preparing the Tomato Sauce

Heat Oil

Heat olive oil in a saucepan over medium heat.

Sauté Garlic

Sauté garlic until fragrant, about 1 minute.

Simmer Sauce

Add tomatoes, basil, thyme, salt, and pepper; simmer for 20 minutes.

Let the sauce simmer gently; this will enhance the infusion of herbs.

Cooking Process

Sautéing

Heat olive oil in a large skillet, sauté onion, zucchini, and peppers until softened.

Layering

In a baking dish, layer eggplant, sautéed vegetables, and spoon drizzles of sauce.

Baking

Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 10 minutes.

Plating & Serving