Rustic French Ratatouille with Heirloom Tomatoes

Name: Rustic French Ratatouille with Heirloom Tomatoes
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 medium eggplants; 2 zucchinis; 1 large red bell pepper; 1 large yellow bell pepper; 1 large onion; 4 cloves garlic; 6 large heirloom tomatoes; 1/4 cup extra-virgin olive oil; 1 tablespoon tomato paste; 1/4 cup fresh basil leaves; 1 teaspoon dried thyme; Salt; Black pepper; Red pepper flakes; 2 tablespoons fresh parsley; 2 teaspoons balsamic vinegar

An elegant celebration of fresh summer vegetables

This classic French dish brings the best of seasonal vegetables together in a rich, fragrant stew that’s perfect for any gathering.

2 h 30 min
4
Intermediate

Ingredients

For the Ratatouille

2 medium eggplants

diced into 1-inch cubes

2 zucchinis

sliced into 1/4-inch rounds

1 large red bell pepper

cored and chopped

1 large yellow bell pepper

cored and chopped

1 large onion

diced

4 cloves garlic

minced

For the Tomato Base

6 large heirloom tomatoes

chopped

1/4 cup extra-virgin olive oil

1 tablespoon tomato paste

1/4 cup fresh basil leaves

chopped

1 teaspoon dried thyme

For the Seasoning

Salt

to taste

Black pepper

to taste

Red pepper flakes

optional, for heat

For the Finish

2 tablespoons fresh parsley

chopped

2 teaspoons balsamic vinegar

Preparation

Marinating the Vegetables

Combine vegetables

Combine the eggplant, zucchini, and bell peppers in a bowl.

Season and rest

Toss with a sprinkle of salt and let sit for 30 minutes to draw out moisture.

Rinse and dry

Rinse and pat dry with a paper towel.

Preparing the Tomato Base

Heat oil

Heat olive oil in a large pot over medium heat.

Sauté aromatics

Add onions and garlic, sauté until translucent.

Be careful not to burn the garlic as it can turn bitter.

Cook tomato base

Stir in tomato paste and heirloom tomatoes, cooking for 10 minutes.

Use a mix of heirloom tomatoes for a variety of colors and flavors.

Cooking Process

Sautéing Vegetables

Add the marinated vegetables to the pot and toss with the tomato base.

Simmering

Cover and reduce heat to low, simmer for 45 minutes until vegetables are soft.

Finishing Touch

Stir in basil, thyme, parsley, and balsamic vinegar before serving.

Plating & Serving