Ingredients
- 1 large eggplant (about 400 g), cut into 2.5 cm cubes
- 4 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 1 medium yellow or orange bell pepper (about 250 g), cut into 2.5 cm cubes
- 1 medium red bell pepper (about 250 g), cut into 2.5 cm cubes
- 4 large garlic cloves, finely chopped
- 2 medium zucchini (about 400 g), cut into 2.5 cm slices
- 4 sun-dried tomato halves packed in oil, drained and chopped (35 g)
- 1/4 cup dry white wine (60 ml)
- 3/4 cup vegetable broth (180 ml)
- 4 medium tomatoes (about 800 g), preferably heirloom, seeded, and cut into chunks
- 1 tablespoon tomato paste
- ½ teaspoon dried thyme leaves (or 1 1/2 teaspoons fresh)
- ½ teaspoon dried oregano (or 1 1/2 teaspoons fresh)
- ¼ teaspoon smoked paprika
- ¼ teaspoon whole coriander seeds, crushed with a pestle and mortar
- Salt and freshly ground black pepper, to taste
- 1 x 400 g can cannellini or butter beans, drained and rinsed
- Large handful fresh basil, cut into slivers
- fresh basil leaves, for garnish
Instructions
- Prepare the Eggplant (Optional): Sprinkle the eggplant with salt and place it in a colander to drain for 20-30 minutes. This helps to remove excess moisture and bitterness. After draining, rinse the eggplant under cold running water, then pat dry with paper towels and set aside.
- Sauté the Vegetables: In a large, deep-sided skillet (a nonstick pan is not recommended) with a lid, heat 3 tablespoons of olive oil over medium heat. Add the onions and cook, stirring, until softened, about 3 minutes. Stir in the bell peppers and garlic; cook, stirring often, for 2 to 3 minutes. Add the eggplant and cook, stirring often, for 2 to 3 minutes. Add the zucchini and cook, stirring often, for 3-4 minutes.
- Add Tomatoes, Wine, and Seasonings: Stir in the tomatoes and tomato paste, then pour in the wine and simmer for 1 minute. Add the vegetable broth and bring to a simmer over high heat, stirring often. Reduce the heat to medium-high and stir in the thyme, oregano, smoked paprika, and crushed coriander seeds. Season with salt and pepper.
- Simmer the Ratatouille: Bring to a brisk simmer. Reduce the heat, cover, and simmer gently for 20 minutes, stirring occasionally.
- Add Beans and Cook Further: Add the beans to the skillet, stirring well to combine. Cook, uncovered, until the vegetables are tender yet somewhat firm (or desired consistency) and the liquids have thickened, stirring occasionally, for 10 to 15 minutes.
- Finish and Serve: Remove the skillet from the heat and stir in the slivered basil. Serve warm or at room temperature, garnished with basil sprigs if desired.
Nutrition
Video
Notes
- Herbs: If using fresh herbs, stir them in near the end of the cooking time.
- Peeling Tomatoes: Many cooks prefer to peel tomatoes for a smoother texture and more refined ratatouille. To do this easily, score an "X" on the bottom of each tomato, blanch them in boiling water for 30 seconds, and then transfer them to an ice bath. The skins will slip off effortlessly.
- Serving Suggestions: Serve the ratatouille warm, either as a side dish or a main course with crusty bread, over a bed of rice or quinoa, or with pasta.
- Storage: The cooled dish can be covered and refrigerated for up to three days —the flavours continue to meld and deepen, making the leftovers something to look forward to. Enjoy cold, return to room temperature or reheat in a low oven before serving.