Eggplant, zucchini, bell peppers and tomatoes are the star summer vegetables in ratatouille, and now this ratatouille salad. This is a fresh take that transforms the classic Provençal dish we all know and love. You won’t regret making this ratatouille salad, with additions of briny capers, creamy buffalo mozzarella and fresh basil for a sweet flavour and aroma. The best part? It’s even more delicious the next day, which makes it perfect for meal prepping.
What is ratatouille made of?
Ratatouille is a French Provençal vegetable stew, which features eggplant, zucchini, bell peppers and tomatoes. The first known record of this recipe comes from the 19th century, and was considered a peasant dish due to its origins in the rural countryside. This dish gained global exposure due to the 2007 animated film, Ratatouille. The movie features the confit byaldi version of ratatouille, with each vegetable cut into equal rounds that are beautifully stacked into a small pyramid.
This Cast-Iron Rainbow Ratatouille recipe by Canadian cookbook authour Hannah Sunderani is a great introduction to the dish. She writes, “Leave it to the French to make a simple stew so impressive! We absolutely love this French-inspired rainbow ratatouille for dinner, and often include it in our weekly rotation.”
Why do they call it ratatouille?
The name, ratatouille, comes from the Occitan (dialect commonly spoken in areas like Provence) word, ratatolha. It is also related to the French word, touiller, which translates to “to stir up.”
Garden Ratatouille Pasta Salad
Equipment
- large pot
- baking sheet
- non-stick skillet
- large plate
- serving bowl
Ingredients
- 340 g radiatore
- 6 tbsp olive oil divided, plus more for drizzling
- 1 large globe or graffiti eggplant cut into 1/2-in (1.25-cm) dice
- kosher salt
- 2 medium zucchini cut into 1/2-in (1.25-cm) dice
- 1 medium yellow onion finely diced
- 1 red bell pepper cut into 1/2-in (1.25-cm) dice
- 4 cloves garlic minced
- 2 cups cherry tomatoes halved
- 2 cups tomato juice
- ¼ cup drained capers
- ½ tsp crushed hot pepper flakes plus more for serving
- 1 sprig fresh thyme
- ¼ cup fresh basil leaves torn, for garnish
- 1 ball about 140 g buffalo mozzarella, torn into pieces
Instructions
- Bring large pot of salted water to a boil. Add radiatore and cook until al dente, 6 to 7 minutes. Drain and let cool briefly; do not rinse. Toss pasta with 1 tbsp of the olive oil. Spread out evenly on baking sheet to cool while preparing ratatouille.
- Heat 2 tbsp of the olive oil in large non-stick skillet over medium heat. Add eggplant, season with salt and cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to large plate.
- In same skillet (no need to wipe it), heat 1 tbsp of the olive oil over medium-high heat. Add zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Transfer to plate with eggplant.
- Heat the remaining 2 tbsp olive oil in same pan. Add onion, bell pepper and garlic and cook, stirring frequently, until softened, 4 to 5 minutes. Add tomatoes, tomato juice, capers, hot pepper flakes and thyme and cook, stirring occasionally, until tomatoes have broken down into sauce, 8 to 10 minutes. Add cooked eggplant and zucchini. Bring to a gentle boil, then reduce heat to low and simmer until eggplant is soft, about 5 minutes. Remove from heat. Taste and adjust seasoning as needed. Discard thyme sprig.
- Add cooked pasta to ratatouille mixture and toss to evenly coat noodles. Transfer to serving bowl. (The salad can be served warm or at room temperature.) Before serving, sprinkle with basil, top with mozzarella and drizzle with some olive oil. Leftovers can be stored in airtight container in refrigerator for up to 2 days.
