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Julia Child's Ratatouille Recipe

Julia Child's Ratatouille Recipe

Julia Child's Ratatouille is a classic French dish perfect for a summer meal. The dish contains various vegetables, including tomatoes, eggplant, zucchini, and bell peppers. The vegetables are cooked in a tomato sauce, and the dish is served with bread or rice.
5 from 2 votes
Prep Time 50 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 10 minutes
Course Chef's Delight
Cuisine American
Servings 6
Calories 635 kcal

Equipment

  • Skillet
  • Casserole Dish
  • Mixing Bowl
  • Knife
  • Chopping Board
  • Spatula
  • Paper Towel

Ingredients
  

  • 1 lb Eggplant
  • 1 lb Zucchini
  • cups Yellow Onions (thinly sliced)
  • 1 cup Green Peppers (sliced)
  • 1 lb Red Tomatoes (Ripe, firm, seeded, peeled, and juiced!)
  • 6 tablespoons Olive Oil
  • 2 cloves Garlic (Mashed)
  • 3 tablespoons Parsley (Minced)
  • ½ teaspoon Black Pepper
  • 2 teaspoon Salt

Instructions
 

  • Peel and cut the eggplant into lengthwise slices. Scrub the zucchini and cut it into pieces. Now slice green peppers and yellow onions and keep them aside.
  • Take ripe and firm red tomatoes, remove the seeds and squeeze them to draw juice from them.
  • Toss the chopped veggies in a bowl with one teaspoon of salt. Set them aside for 30 minutes.
  • In a skillet, sauté zucchini and eggplant until the vegetables are slightly browned.
  • Cook sliced pepper and chopped onions in olive oil for 10 minutes until they are tender. Add the minced garlic and sprinkle salt and pepper as per your taste.
  • Take the tomatoes and slice their pulp into 3/8-inch strips. Layer the tomatoes over cooked pepper and onions, and season them with salt and pepper.
  • Cover the skillet and let the veggies cook and boil until the tomatoes finish their juice.
  • Take a casserole and add 1/3 of the tomato mixture. Sprinkle it with freshly minced parsley.
  • Put half of the cooked zucchini and eggplant on top—layer the remaining tomatoes and parsley.
  • Put in the remaining veggies, and finish with the remaining tomatoes and parsley.
  • Cover the casserole, put it on low heat, and simmer for about 10 minutes.
  • Cook until all the juices evaporate. Avoid the vegetables getting scorched at the bottom of the casserole.

Nutrition

Calories: 635kcal | Carbohydrates: 26g | Protein: 40g | Fat: 34g | Cholesterol: 194mg | Sodium: 487mg | Potassium: 1220mg | Fiber: 5g | Sugar: 10g | Vitamin A: 10509IU | Vitamin C: 14mg | Calcium: 90mg | Iron: 3mg
Keyword Classic Julia Child's Ratatouille, Julia Child's, Julia Child's Ratatouille
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