Ratatouille
Immagine generata dall'IA
Vegano Senza glutine French

Ratatouille

A Provençal vegetable stew of eggplant, zucchini, peppers, tomatoes, and herbs, gently simmered until each vegetable is tender while the sauce remains bright and silky.

75 min 4 porzioni Medium
Tutte le ricette

Come preparare

1
Season the eggplant and zucchini with half of the salt. Warm 1 tablespoon of the olive oil in a wide, heavy 30 cm skillet over medium-high heat. Sauté the eggplant for 6 to 8 minutes, turning occasionally, until lightly browned and just tender; transfer to a bowl. Add another tablespoon of oil and sauté the zucchini for 4 to 5 minutes until golden at the edges, then transfer it to the bowl.
Eggplant and zucchini browned separately before being added to ratatouille Immagine generata dall'IA
2
Add the remaining olive oil to the skillet. Sauté the onion and bell pepper with the remaining salt for 7 to 8 minutes, stirring occasionally, until the onion is translucent and the pepper has softened. Add the garlic and sauté for 30 seconds, just until fragrant.
3
Stir in the chopped tomatoes, thyme, bay leaf, black pepper, and any juices from the bowl. Bring the mixture to a gentle simmer over medium heat, then cook uncovered for 12 minutes, stirring twice, until the tomatoes have broken down into a loose sauce.
4
Return the eggplant and zucchini to the skillet and fold gently into the tomato sauce. Reduce the heat to low, cover partially, and simmer for 18 to 22 minutes, stirring once or twice, until all the vegetables are tender but still hold their shape.
5
Remove the bay leaf and thyme stems. Taste and adjust the salt and pepper. Rest the ratatouille off the heat for 10 minutes so the sauce settles and the flavors round out, then tear the basil over the top and serve warm or at room temperature.
Finished ratatouille garnished with fresh basil and ready to serve Immagine generata dall'IA

Perché questa ricetta funziona

Sautéing the vegetables separately gives them browned edges and preserves their individual textures, while a final gentle simmer brings them together in a concentrated tomato and herb sauce.

Conservazione e riscaldamento

Come conservarla

Cool within two hours, then refrigerate in an airtight container for up to 4 days. Ratatouille can be frozen for up to 3 months; thaw overnight in the refrigerator.

Come riscaldarla

Reheat gently in a covered saucepan over medium-low heat, stirring occasionally, until steaming hot throughout. Add a tablespoon of water if the sauce has thickened too much.

Nutrizione / porzione

224kcal
4,72 gproteine
22,68 gcarboidrati
14,52 ggrassi
P
Pantryvale editorial kitchen
Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 15 ago 2026 · aggiornata il 15 ago 2026