Yes, you can freeze Ratatouille. You can. Really, you can.
A friend on Facebook shared the other day…
Throwing together a quick dinner at the last minute when one kid is eating only soft stuff due to new braces, another kid is a vegetarian, and the third kid is avoiding dairy, and I left my very last brain cell somewhere I cannot remember is just impossible today…..
Sounds like a tough day and a tough combination of food issues and needs…
But I saw this and practically screamed “RATATOUILLE!” on her post!
Anyways, this recipe comes from my friend Jessica’s Not Your Mother’s Make-Ahead and Freeze Cookbook. Page 188. I added an additional step to the recipe…salting the eggplant to drain the bitter juices. I didn’t want any bitterness to ruin the meal! It’s crazy delicious, fresh and
If you are going to make a double batch of this to eat and freeze, Jessica recommends not overcooking the vegetables so that they are not soggy when reheated. (I cooked mine until the zucchini was softened, but still firm!)
Hope you enjoy!!
Freezer Friendly Stovetop Ratatouille
- 3 Tbsp olive oil
- 1 small red onion, chopped
- 4 cloves garlic cloves crushed
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 2 small zucchini sliced into 1/4 inch half moons
- 1 eggplant cubed
- 15 oz can diced tomatoes with their juices
- 1 tsp dried basil
- 1 tsp dried oregano
- 3 stalks fresh thyme leaves
- Salt and pepper to taste
- Mozzarella cheese shreds, optional garnish
- Loaf bread (or rice if GF)
- *Add the cubed eggplant to a colander and sprinkle with about 2 tsp salt. Let sit for about 25-30 minutes. Rinse well before using in this recipe.
- Add the olive oil to large sauce pan and saute the onion and garlic for 3-5 minutes. Add the bell peppers, zucchini, eggplant, diced tomatoes, basil, oregano and thyme leaves. Cook over medium heat for 25 minutes, stirring often. Vegetables will soften and form until a delicious ratatouille. Season with salt and pepper to taste.
- Serve Stovetop Ratatouille with optional mozzarella cheese garnish, and loaf bread (or rice if GF).
- To Freeze: Don't overcook the vegetables. Let cool completely in the refrigerator before freezing in meal-size portions in plastic baggies or containers.
- To Thaw: Add to the refrigerator and thaw overnight.
- To Reheat: Add to sauce and and simmer on low for 10-15 minutes, or until heated through.