Easy One Pot French Ratatouille Recipes

FRENCH RATATOUILLE

Steps:

• Preheat oven to 350F
• Spread 3/4 of tomato sauce into a pan that will fit all of your vegetables.
• Begin to layer vegetables (i.e. tomato, then zucchini, then pepper) in a clockwise rotation beginning in the centre and moving outward tucking basil in between. Don't worry about the order of the vegetables as you'll have more slices of some things than others.
• Fill in any gaps between the vegetables with remaining tomato sauce. Season with salt, pepper, and dry oregano. Drizzle with olive oil.
• Bake uncovered for one hour.

EASY RATATOUILLE RECIPE

Steps:

• Place eggplant pieces in a large colander over your sink. Sprinkle with salt. Leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove water and excess salt.
• In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add the red peppers and green peppers, cook for another 4 minutes, and continue to stir.
• Add the garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, and rosemary. Season with kosher salt.
• Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down then cover and cook over low heat for 20 minutes or so.
• Remove the ratatouille from the heat. Taste and adjust seasoning to your liking. Add the sherry vinegar and a generous drizzle of extra virgin olive oil. Top with fresh basil.
• To serve, transfer the ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side. (See Cook's Tip)

EASY ONE-POT FRENCH RATATOUILLE

Steps:

• In a large pot, low heat, pour the olive oil. Add the garlic and onion. Then, the pepper.
• Add the tomatoes, the eggplant and the zucchinis. Stir gently with a wooden spoon.
• Add salt and the Herbes de Provence.
• Let it simmer at low heat for 20 minutes, half covered with a lid or until the vegetables are cooked but not mushy.