Welcome to a taste of Provence with a hearty twist! Ratatouille, the classic French vegetable stew, is famous for its vibrant colors and rich flavors from sun-ripened summer vegetables. While traditionally served as a side dish, our version transforms it into a complete and satisfying main course by adding rice. This one-pot wonder is not only incredibly delicious but also a fantastic way to use up seasonal produce like eggplant, sweet peppers, and tomatoes. Get ready to create a comforting, rustic meal that will transport you to the French countryside with every spoonful!
Ratatouille with rice
Ingredients for Ratatouille with Rice
- 150 g long-grain white rice
- 100 g onion
- 30 g celery
- 150 g carrots
- 120 g red bell pepper
- 250 g eggplant
- 120 g tomatoes
- 30 g tomato paste
- 100 g green peas
- 600 ml vegetable broth
- 2 cloves of garlic
- olive oil, salt, pepper, thyme
How to Make Ratatouille with Rice
Finely dice the onion.
Sauté over low heat for about 6 minutes.
Finely chop the celery stalks and leaves.
Finely dice the onion. Thinly slice the garlic cloves. Pour 3 tablespoons of olive oil into a heavy-bottomed pot. Add the onion and garlic.
Sprinkle the onion with salt. Add a teaspoon of dried thyme. Sauté over low heat for about 6 minutes, until the onion is soft and translucent.
Finely chop the celery stalks and leaves. Add the celery to the pot and sauté everything together for a couple of minutes.
Add the sliced carrots to the pot.
Slice the young carrots into thick rounds. Add the sliced carrots to the pot, stir, and sauté for 5 minutes with the onion.
Dice the pepper.
Add the diced eggplant to the other vegetables.
Add the finely chopped tomatoes.
Cut the red bell pepper, remove the stem and seeds, and rinse under running water. Dice the pepper. Add the diced bell pepper to the pot.
Dice the firm purple eggplant into cubes about a centimeter in size. Add the diced eggplant to the other vegetables. Sauté everything together for a few minutes, so the eggplant pieces absorb the oil and vegetable juices.
Add the finely chopped tomatoes. You can use canned diced tomatoes in their own juice for this recipe. If using fresh tomatoes, it’s best to blanch them in boiling water, cool them in cold water, and peel the skin.
Add tomato paste or half a cup of tomato puree.
Add the tomato paste or half a cup of tomato puree.
Add the long-grain white rice.
Pour in hot vegetable broth or boiling water.
Cook the ratatouille over low heat for about 30 minutes after it comes to a boil.
Add the long-grain white rice.
Pour in the hot vegetable broth or boiling water. Season with salt, ground red pepper, and black pepper to taste. If you are not making this dish for a Lenten meal, you can replace the vegetable broth with chicken broth for an even richer flavor.
Cook the ratatouille over low heat for about 30 minutes after it comes to a boil. If you prefer a thick stew, do not cover the pot, allowing the liquid to evaporate. If you like your stew more like a thick soup, cover the pot with a lid that has a steam vent.
About 5 minutes before it’s done, add the green peas to the pot. If using frozen peas, take them out of the freezer in advance to thaw.
Serve the ratatouille with rice hot.
Serve the ratatouille with rice hot. It’s delicious with a French baguette—I love dipping pieces of bread into the thick sauce.
And there you have it—a beautiful, steaming pot of Ratatouille with Rice, ready to be enjoyed! This dish is a testament to how simple, fresh ingredients can create something truly special. For an authentic French experience, serve it hot with a crusty baguette on the side for dipping into that rich, savory sauce. It's also wonderful on its own or with a sprinkle of fresh parsley or basil. We hope this recipe brings a touch of rustic French charm to your kitchen and becomes a new family favorite. Bon appétit!
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