Gordon Ramsay Ratatouille Recipe
Gordon Ramsay's ratatouille isn’t just a side dish—it’s packed with color, texture, and layers of slow-cooked vegetables that make it unforgettable!The trick is cooking each vegetable just right so nothing turns soggy or loses its shape.I always make sure to sauté the eggplant first, letting it soften and soak up just enough olive oil without getting greasy.What I like most about this recipe is how every ingredient blends together while still keeping its own character.Letting the ratatouille rest for a bit before serving makes a difference—it allows the flavors to settle and deepen.A drizzle of good-quality olive oil right before serving ties everything together in the best way.
Servings: 4
Ingredients
- 1 Eggplant diced
- 2 Zucchini sliced
- 2 Bell Peppers diced
- 2 Tomatoes diced
- 2 cloves Garlic minced
- 1 Onion sliced
- 2 tbsp Olive Oil
- 1 can Tomatoes 32 oz.
- 1 tsp Thyme
- 1 tsp Basil chopped
- 1 pinch Red Pepper Flakes
- Salt and Pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onions and garlic, cooking for about 3 minutes until they're fragrant.
- Stir in the bell peppers, allowing them to soften for another 5 minutes.
- Mix well so they coat evenly in oil.
- Include the diced eggplant and zucchini, and let them cook while stirring occasionally.
- Just give it 7-10 minutes until they soften a bit.
- Pour in the canned tomatoes, chopped fresh tomatoes, thyme, basil, and a pinch of red pepper flakes.
- Stir everything together and season with salt and pepper to your liking.
- Lower the heat to a simmer and cover the pan.
- Allow the dish to cook for about 20-25 minutes, stirring occasionally.
- Serve the ratatouille warm, and enjoy the rich aroma filling your kitchen.