French Ratatouille with Herb-Infused Tomato Sauce
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
For the Herb-Infused Tomato Sauce
For Garnishing and Serving
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
French Ratatouille with Herb-Infused Tomato Sauce
French Ratatouille with Herb-Infused Tomato Sauce
Serve Warm
Serve in a shallow dish, allowing the vibrant layers and colors to be visible, topped with fresh basil and a sprinkle of Parmesan.
Chef’s Tip
Use the freshest vegetables you can find for the most vibrant flavors.