Easy Ratatouille Recipe | Healthy, Budget-Friendly - Elavegan (2024)

FAQs

What can you use instead of eggplant in ratatouille? ›

I substituted portabella mushrooms for eggplant, which was not only delicious, but also shaved about 30 minutes off the cooking time. I substituted jalapenos for bell pepper just for fun. At the end, I tried something a friend from Toulouse taught me: add eggs at the end and poach them lightly in the ratatouille.

Ratatouille is packed with dietary fiber, potassium, vitamins A, C and K, folate and much more. With so many vegetables included, you're bound to meet the recommended daily amount of veggies your body needs.

That time spent steeping in good oil makes ratatouille one of the rare vegetable dishes that improves as it sits. It is best made in advance, and you can be flexible with the way you cook it, roasting the vegetables in stages as time allows, then combining them all even days later.

Ratatouille is traditionally made with tomatoes, zucchini, peppers, onions, and eggplant when they are at the peak of their season at the same time. Garlic, thyme, and basil are often added to the mix as well.

But, to me, ratatouille is more of a saucy stew, and the veggies will vary depending on what you have on hand. Caponata is more of a salad or an appetizer that is altogether savory, sweet, and sour, thanks to the use of briny olives, salty capers, sweet raisins, and a spike of vinegar.

Ratatouille is usually eaten as an appetiser or side dish, however you can also eat it as a main meal. In France, ratatouille is usually eaten with fish, quiche, or souffle.

Serve Ratatouille as a Vegetarian Main Dish

Pictured is a creamy rice dish (a kind of sturdy risotto). I couldn't resist serving corn on the cob with this, since it was in season. However, the French usually serve epis de maïs (corn on the cob) as its own course, if they serve it at all.

But it's worth it for the intensity of flavor and the velvety texture. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party.

Zucchini – You can also use other summer squash, such as yellow squash and patty pan squash, as they are similar in texture and flavor. Eggplant – You don't need to peel it, but you can if you like. Onion – A yellow onion or a white onion are most common in a traditional ratatouille recipe. Olive Oil.

Use the freshest produce.

Don't take those tomatoes that look like you'd better use them up. The success of ratatouille depends on the freshness of your vegetables. Take the time to choose fresh vegetables and your vegetable ratatouille will taste vibrant and delicious!

How do you take the bitterness out of ratatouille? ›

Every rule has exceptions: the onion must be cut into slices, in this way it will be recognizable in the dish and it will not be lost in the rest of the ingredients; instead, the tomatoes must be cut in half and, if they are very small, they must be cooked after having pricked them with a toothpick.

Ratatouille can be the main dish with a side of crusty bread or a salad accompanying a meal, but it's also good served over polenta, pasta, mashed potatoes, quinoa, and rice. Use it as a filling for omelets and tarts or as a side for grilled or roasted meats.

Ratatouille is a French Provencal dish that consists of stewed vegetables. Though recipes and ingredients vary, there are some ingredients that are almost always used: eggplant, tomatoes, zucchini, onions, and bell peppers.

Eggplant has a flavor similar to summer squash or zucchini: tender, mild, and sweet with a slight vegetal bitterness. Eggplant will absorb the flavor of whatever it's cooked with. Its texture is firm and spongy when raw, and meltingly tender when cooked (especially fried, smoked, or braised).

The second most obvious choice is the sturdy zucchini. This veggie makes a great substitute in Italian dishes. If you really don't like the flavor or texture of eggplant, but want a hearty veg that can still carry a dish, turn to okra. This veggie has a wholly different rich, earthy flavor and a texture all its own.

A classic ratatouille includes eggplant (aubergines), zucchini (courgettes), bell peppers, tomatoes, onions, garlic, olive oil and herbs.