Traditionally known as ciambotta, this Italian ratatouille features hearty potatoes, zucchini, eggplant, and sweet pepper in a rich tomato sauce with lots of fresh herbs.
Yes, stew in the summertime is a thing! This ratatouille was made for all that glorious summer produce and absolutely hits the spot every time.
The Disney movie made ratatouille world famous, but honestly I believe that this French-originated dish deserves even more recognition than it currently gets.
It’s such an underrated stew that belongs on each and every dinner rotation!
Like the movie says, this stew is made with very humble ingredients, but each ingredient absolutely shines and does its job to perfection.
We’ve got a ton of tender vegetables, rich tomato broth, and plenty of fresh herbs coming into play and making this stew everything it is!
This Ratatouille features…
- Tender summer vegetables including zucchini and sweet peppers
- Soft yellow baby potatoes
- Lots of fresh basil and oregano
- A rich tomato-based broth
Making the Ratatouille
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Eggplant
- Kosher salt
- Olive oil
- Zucchini
- Sweet onion
- Sweet pepper
- Garlic
- Tomato paste
- Granulated sugar
- Yellow potatoes
- Whole tomatoes
- Basil
- Oregano
What is Ratatouille?
Ratatouille is a hearty stew that’s typically made in the late summer/early fall with fresh summer vegetables. It originates from France, but today’s recipe is based off of the Italian version, better known as ciambotta.
Ciambotta is similar to ratatouille in that they both use summer produce ingredients including zucchini, tomatoes, sweet pepper, and fresh herbs, but ciambotta differs because of the addition of potatoes.
Tips for Perfect Ratatouille
- Cut vegetables in uniform size – aim for 1/2-inch cubes for the eggplant, zucchini, and sweet pepper so they cook evenly.
- Roast eggplant with salt – this dries out the eggplant and makes it perfectly soft and tender.
- Add a pinch of sugar – this helps mellow out the acidic tomato flavor.
- Simmer ratatouille 15-20 minutes – this simmer time cooks the potatoes and helps all the flavors meld together.
- Add fresh herbs at end of cooking – fresh basil and oregano add an incredible herby scent to the stew after cooking.
Recipe Variations
Try these ideas for a different twist on this recipe.
- Add different vegetables – try adding butternut squash, summer squash, green beans, or carrots.
- Make it meaty – fold in 1/2 lb browned sausage, meatballs, or cooked chicken for a meaty addition.
- Use chicken broth – if you’re not vegetarian, chicken broth works as a direct replacement for the veggie broth.
Storing and Freezing Instructions
This ratatouille stores well in refrigerator up to 6 days. You can reheat individual servings in the microwave or larger quantities on the stovetop.
To freeze ratatouille, allow to cool completely, pour in a freezer-safe container, and freeze up to 2 months. Thaw in refrigerator and reheat via microwave or stovetop.
You know you’ve got a good recipe when each and every ingredient stands out! That’s this ratatouille in a nutshell. The vegetables are all so perfectly tender and absolutely brimming with fragrant, herby flavors from all that fresh basil and oregano.
No way around it, you’ve just found your new favorite summer stew!
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Watch this ratatouille made step-by-step on Google web stories.
More hearty stews to try next!
Italian Ratatouille (Ciambotta)
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Ingredients
- 1 medium eggplant, peeled and cut into 1/2-inch cubes
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 medium zucchini, trimmed and cut into 1/2-inch cubes
- 1 medium sweet onion, finely diced
- 1 medium sweet pepper, cored and cut into 1/2-inch cubes
- 4 medium cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon granulated sugar
- 1 lb baby yellow potatoes, halved
- 1 can (28 oz) whole tomatoes
- 1 cup vegetable broth
- 1/2 cup loosely-packed fresh basil, minced
- 2 tablespoons loosely-packed fresh oregano, minced
- Salt and pepper to taste
- Bread for serving
Instructions
- Preheat oven to 400F. Toss eggplant cubes with salt on a medium sheet pan lined with parchment paper. Roast eggplant at 400F 20-25 minutes until dried out and tender. Set aside.
- Heat a Dutch oven or medium pot over medium-high heat. Add olive oil and swirl to coat pan. Add zucchini, onion, and pepper to pot and sauté 3-4 minutes.
- Add garlic, tomato paste, and sugar to zucchini mixture and cook 1-2 additional minutes until fragrant.
- Add potatoes, tomatoes, and broth to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 15-20 minutes, stirring occasionally, until vegetables are tender.
- Stir roasted eggplant, basil, and oregano into ratatouille. Season with salt and pepper to taste and serve warm with bread for dipping. Enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 6/7/24.
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