Quick Skillet Ratatouille
A quick skillet braise of layered summer vegetables.
This fast version of the classic Provençal dish skips the slow oven roasting in favor of a focused pan braise. The result is a deeply savory, glossy vegetable dish ready in under 55 minutes.
Shopping list
- vegetable oil, 3 tbsp
- 1 large onion
- 3 cloves garlic
- 2 medium zucchini
- 1 medium eggplant
- 4 medium tomatoes
- a pinch of chili flakes
Ingredients
- 3 tbsp vegetable oil neutral
- 1 large onion finely diced
- 3 cloves garlic minced
- 2 medium zucchini sliced into 5mm rounds
- 1 medium eggplant sliced into 5mm rounds
- 4 tomato medium, cored, and halved
- a pinch chili flakes optional
Method
-
3 min
Heat the oil in a large skillet over medium heat. Add the diced onion, minced garlic, and a pinch of chili flakes. Cook until the onion is translucent and fragrant.
-
5 min
Arrange the zucchini, eggplant, and tomato slices in concentric circles in the hot pan. Drizzle over the remaining oil, add a pinch of salt, and cover.
Tip Stagger the tomato slices slightly for an attractive pattern.
-
25 min
Let the vegetables cook uncovered for 25 minutes. They should release liquid and look soft but not entirely mushy.
-
3 min
Remove the lid. Use a flat spatula to gently press the vegetables down, releasing the juices trapped in the center to reduce in the pan.
Tip Do not mash them into a puree.
-
12 min
Return the pan to the heat. Simmer, pressing occasionally, until the excess liquid has evaporated and the sauce is thick and glossy.
Tip This reduces the cooking time significantly.
-
2 min
Season to taste with a pinch of sugar if the tomatoes are tart, and adjust the salt. Taste and correct.
-
2 min
Remove from heat, let rest for one minute, and serve warm or at room temperature directly from the skillet.
Chef's tips
- Use a wide, heavy-bottomed pan to distribute heat evenly and prevent the vegetables from burning.
- Do not stir the vegetables while they are cooking in the covered stage; the heat gently braises them in place.
- If using very small, sweet tomatoes, you can reduce the simmer time by about 3 to 5 minutes.
Swap it
- Add mushrooms
- Slice 200g of cremini mushrooms and add them to the pot after the onion has softened.
- Use green beans
- Cut 150g of green beans into 2cm pieces and add them at the same time as the zucchini.
- Make it a bake
- Transfer the arranged vegetables to a baking dish and roast at 200°C for 30 minutes, basting with the released juices.