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Ratatouille Ina Garten

Ratatouille season is here! Ratatouille Ina Garten is a fun-to-make end-of-summer French stew. Tomatoes, eggplant, zucchini, yellow squash, and bell pepper are among the fresh ingredients.

This page has a wealth of information to assist you in preparing the most delectable Ratatouille dinner you’ve ever tasted.

Why You’ll Love This Recipe:

  • It’s a fantastic method to get rid of a glut of late-summer vegetables. If you have too much produce from the farmers’ market, create ratatouille.
  • Ratatouille transforms ordinary veggies into works of art. Even if you’re not a fan of eggplant or summer squash, I’m confident you’ll appreciate this ratatouille.
  • It’s vegan and gluten-free, so everyone can enjoy it. Simply select the appropriate accompaniments.
  • Ratatouille is an excellent meal to prepare ahead of time. The next day, it’s even delicious, and it reheats well. (Any leftover ratatouille can be frozen for later use.)
  • This recipe from Ina Garten is a little unusual. We’ll roast the veggies until they’re a little dried and delightfully caramelized on the edges (no squeaky or mushy zucchini here). Then we’ll combine those freshly roasted vegetables with a fresh tomato sauce that’s been simmering.

What Is Ratatouille?

Ratatouille is a hearty vegetable stew cooked from eggplant, bell peppers, zucchini, summer squash, onions, and tomatoes from the south of France. In other forms, the veggies are blended and cooked together for an extended amount of time, almost melting.

Ratatouille Ina Garten
Ratatouille Ina Garten

Ingredients That You’ll Need:

Here’s everything you’ll need to put it together:

  • Onion and garlic: They create the stew’s flavorful base. Any type of eggplant!
  • Zucchini: This summer, I’ve been infatuated with Italian striped zucchini (shown above), but other summer squash species are also fair game. Use regular zucchini, yellow squash, yellow zucchini, or whatever vegetables you have on hand!
  • Peppers: Yellow, orange, and red bell peppers all taste great! I’ve also had success with red pimento peppers. 
  • Cherry Tomatoes: I add them in two parts. Half become extremely soft and saucy, while the other half becomes sensitive and bursty while maintaining their form. This final dish’s combo is fantastic!
  • Dried oregano, fresh thyme, and herbes de Provence: They add aromatic depth of flavor.
  • Fresh herbs: For garnish! Basil and thyme are wonderful, but ratatouille with fresh oregano on top is my favorite.
  • Extra-virgin olive oil: Use it to sauté the veggies first. Then, for added body and richness, sprinkle it over the completed stew.
  • Red pepper flakes salt, and pepper: The red pepper flakes give heat, while the salt and pepper bring out all of the tastes.

Do I need to peel eggplant for ratatouille?

That is entirely dependent on your personal preferences. Some people peel the eggplant in ratatouille, while others want the gorgeous purple color to be part of the aesthetic while arranging the veggies in the pattern.

Ratatouille Ina Garten
Ratatouille Ina Garten

How To make Ina Garten Ratatouille?

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a Dutch oven, heat 2 tablespoons of olive oil over medium heat.
  3. Cook, stirring occasionally, until the onion, eggplant, and 12 tsp salt are tender approximately 8 to 10 minutes.
  4. Combine the garlic, half of the tomatoes, the bell pepper, zucchini, thyme, herbes de Provence, oregano, remaining salt, and pinches of black pepper and red pepper flakes in a large mixing bowl. Cook for another 10 minutes, stirring once in a while.
  5. 1 tablespoon vinegar, stirred in Cover with the remaining cherry tomatoes and bake for 17 to 20 minutes, or until the tomatoes begin to burst.
  6. Remove from the oven, whisk in the remaining 1 tablespoon vinegar, drizzle with olive oil, and top with fresh herbs, if desired.
  7. Season with more salt and pepper to taste.

Recipe Tips

  • Drain the eggplant in a strainer for 20-30 minutes before continuing with the rest of the cutting. You’ll have enough time to prepare the remaining veggies in that period of time.
  • Remove the summer squash, eggplant, and zucchini from the Dutch oven as soon as possible after they have browned. It will absorb oil if left in the oil for even a half minute.
  • In this meal, rub dry herbs like oregano between your fingers as you sprinkle them into the saucepan. This aids in the “awakening” of dried herbs and spices.
  • Cover the dish with a lid. You don’t want the top to burn in the oven while it cooks!
  • Get some bread. You won’t be sorry for having pieces of bread on hand to soak in this wonderful sauce!
Ratatouille Ina Garten
Ratatouille Ina Garten

What To Serve With Ina Garten Ratatouille?

As a complement meal, you may serve this Ina Garten Ratatouille with a variety of serving alternatives. Here are a few:

How To Store Ina Garten Ratatouille?

In The Fridge:

Let your Ina Garten Ratatouille cool first, then place it in an airtight container in your fridge. Leftover Ratatouille will last about 5 days in your fridge.

In The Freezer:

If you prepare a large batch and won’t be able to finish it in 5 days, wrap it tightly in plastic wrap and mark it so you’ll remember to use it. In general, it’s ideal if you eat it within three months.

How To Reheat Ina Garten Ratatouille?

In the Oven:

Cover any Ina Garten Ratatouille leftovers with plastic wrap then transfer to a 350°F preheated oven for 7 to 10 minutes. The Ratatouille should be reheated to 165°F before serving.

In The microwave: 

Microwave your Ina Garten Ratatouille for 4 minutes on high or 4 minutes on low.

In the Air Fryer:

Reheat the remaining Ina Garten Ratatouillein in the air fryer for 5 minutes at 350°F, covered in foil. Remove the foil and cook for another 2 minutes, or until well cooked. Ina Garten Ratatouille was kept from drying out thanks to the foil.

FAQ Section

What is the difference between ratatouille and caponata? 

Ratatouille is a French meal prepared of eggplant, tomatoes, onions, bell peppers, zucchini, garlic, and herbs cooked in olive oil in the Provence area of France. Caponata is a Sicilian dish made of eggplant, onions, tomatoes, anchovies, olives, pine nuts, capers, and vinegar, all cooked together in olive oil and occasionally sweetened with raisins or sugar.

Can I use a yellow onion instead of a red onion?

Without a doubt. Because red onion is gentler and sweeter than yellow onion, it allows the delicate flavors of the eggplant, tomatoes, zucchini, and yellow squash to come through.

Is Ratatouille supposed to be mushy?

Ratatouille should be soft, but not mushy, like a stew. Your ratatouille should turn out nicely if you follow this recipe.

Can I make Ratatouille ahead of time?

Ratatouille, a classic French cuisine, is a terrific make-ahead food since it gets better with time. To the point when the fresh basil is added, proceed as advised. For optimal results, cool and then refrigerate for 1-2 days. Add 1/2 cup water when needed, stir, and gently reheat over medium-low heat. When ready to serve, add the fresh basil.

Is Ratatouille really a peasant dish?

Because it was traditionally cooked using leftover veggies, sometimes even vegetable scraps, and the “rough chopped” vegetable preparation manner, it was considered a peasant meal. It might be served with low-cost side dishes like rice, pasta, or bread.

Ratatouille Ina Garten
Ratatouille Ina Garten

Try More Recipes:

Jamie Oliver Pork Medallions Nutrition Facts

  • Calories 127
  • Total Fat 7.1g
  • Cholesterol 0mg
  • Sodium 81mg
  • Potassium 451mg
  • Dietary Fiber 4.6g
  • Sugars 5.7g
  • Protein 2.1g
  • Vitamin A 24%
  • Vitamin C 88%
  • Calcium 4%
  • Iron 5%

Nutrition Facts Source: Source

Ratatouille Ina Garten

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time: minutesTotal time: 55 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

Ratatouille season is here! Ratatouille Ina Garten is a fun-to-make end-of-summer French stew. Tomatoes, eggplant, zucchini, yellow squash, and bell pepper are among the fresh ingredients.

Ingredients

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a Dutch oven, heat 2 tablespoons of olive oil over medium heat.
  3. Cook, stirring occasionally, until the onion, eggplant, and 12 tsp salt are tender approximately 8 to 10 minutes.
  4. Combine the garlic, half of the tomatoes, the bell pepper, zucchini, thyme, herbes de Provence, oregano, remaining salt, and pinches of black pepper and red pepper flakes in a large mixing bowl. Cook for another 10 minutes, stirring once in a while.
  5. 1 tablespoon vinegar, stirred in Cover with the remaining cherry tomatoes and bake for 17 to 20 minutes, or until the tomatoes begin to burst.
  6. Remove from the oven, whisk in the remaining 1 tablespoon vinegar, drizzle with olive oil, and top with fresh herbs, if desired.
  7. Season with more salt and pepper to taste.

Notes

  • Drain the eggplant in a strainer for 20-30 minutes before continuing with the rest of the cutting. You’ll have enough time to prepare the remaining veggies in that period.
  • Remove the summer squash, eggplant, and zucchini from the Dutch oven as soon as possible after they have browned. It will absorb oil if left in the oil for even a half minute.
  • In this meal, rub dry herbs like oregano between your fingers as you sprinkle them into the saucepan. This aids in the “awakening” of dried herbs and spices.
  • Cover the dish with a lid. You don’t want the top to burn in the oven while it cooks!
  • Get some bread. You won’t be sorry for having pieces of bread on hand to soak in this wonderful sauce!
Nutrition Facts

Servings 4


Amount Per Serving
Calories 127
Calories from Fat 64
% Daily Value *
Total Fat 7.1g11%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 81mg4%
Potassium 451mg13%
Total Carbohydrate 16g6%
Dietary Fiber 4.6g19%
Sugars 5.7g
Protein 2.1g5%

Vitamin A 24%
Vitamin C 88%
Calcium 4%
Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.