Ratatouille
Believe it or not, this Ratatouille recipe is the most popular recipe on this site! Why? Well, it has it all! It’s easy, healthy, and free of just about every allergen (except nightshades…sorry. Can’t win ’em all!). You can make it again and again, and so many readers have. If this is your first time making ratatouille, here are some of the tips and answers to questions that readers have found most helpful:
Should I add more seasoning? The vegetables, including the crushed tomatoes, take center stage in this dish and there is relatively little in the ingredient list to season them, so flavor is very important. (Some recipes recommend adding red pepper flakes, a bay leaf, or oregano, but I find this is unnecessary.) Try to get the absolute best quality vegetables you can. It really is worth the splurge, and will take this dish from good to great.
Can I substitute the eggplant? If you can’t get Japanese eggplant, you can use Italian eggplant (the fat, inky purple eggplant you commonly see in supermarkets). Try to cut it so that it is roughly the same size as the onions and tomatoes, even if that means cutting each slice into halves or quarters. That way, all of the vegetables will cook evenly.
Can I replace any of the vegetables? If you must replace some of the vegetables, try to go with similarly summery vegetables with a high water content (again, for even cooking). Try things like a bell pepper or yellow squash or summer squash instead of zucchini, shallots instead of onions, or – like I mentioned above – Italian eggplant in place of Japanese eggplant.
What if I can’t have lavender (in Herbs de Provence)? Some people have cautioned that Herbs de Provence contains a little bit of Lavender, so if you are especially sensitive to that flavor, replace the herbs de Provence with a heaping 1/4 teaspoon each dried or fresh herb: rosemary, oregano and thyme.
Can I use Herbs de Provence in other recipes? Here are a few other recipes to help use up those Herbs de Provence.
How many people does this serve? This may seem like a lot but is really enough for 2-3 people. If you’re feeding a family or a crowd, double the recipe and bake it in a 9″x12″ pan.
What if I don’t have cooking spray? Optionally, you can finish the dish by drizzling it with a little bit of good quality olive oil.
Is this a Whole30 recipe? As written, this recipe is gluten free, vegetarian, vegan, paleo friendly, low in carbohydrates and Whole30 compliant.
How can I upgrade this from a side dish to a main dish? To make a heartier entree, you can add vegan or dairy feta, goat cheese, or parmesan cheese on top, and/or serve over quinoa, mashed sweet or white potatoes, rice, chickpeas, couscous, or polenta. You can serve with gluten-free baguette or crusty bread and red wine.
Will this keep until the next day? Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can this be made ahead? Or, if you’d like to make this ahead for a future dinner, cool it completely and transfer it to an airtight container. It will keep in the freezer for up to three months. To prepare, bring to room temperature (just leave it in the fridge for a day or two) and then microwave until heated through.
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