Description
This Ratatouille Ground Beef Skillet is a hearty, rustic dish combining the rich flavors of sautéed ground beef with a medley of fresh, tender vegetables like eggplant, zucchini, and bell peppers. Infused with garlic, Herbes de Provence, and tomato paste, this one-pan meal is perfect for a comforting dinner served with crusty bread to mop up the delicious sauce.
Ingredients
Scale
Vegetables
- 1 medium eggplant (about 1 pound), chopped into bite-sized pieces
- 2 large red bell peppers, stemmed and seeded, chopped
- 5 Roma tomatoes, chopped
- 1 large zucchini (about 12 ounces), chopped
- 1 large summer squash (about 12 ounces), chopped
- 2 teaspoons kosher salt
Meat and Aromatics
- 1/4 cup olive oil, plus more for serving
- 4 cloves garlic, chopped
- 1 large yellow onion, chopped
- 1 1/2 tablespoons tomato paste
- 1 teaspoon Herbes de Provence
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 1/4 teaspoon red pepper flakes
- 1 pound 90% lean ground beef
Garnish & Serving
- Fresh basil leaves
- Crusty bread, for serving
Instructions
- Prep and salt the vegetables: Chop the eggplant, bell peppers, tomatoes, zucchini, and summer squash into bite-sized pieces and place them in a large bowl. Sprinkle with kosher salt and toss to combine, then let the vegetables sit for 15 minutes to draw out moisture and enhance flavor.
- Cook the aromatics: Heat olive oil and chopped garlic in a large, high-sided skillet or braising pan over medium heat. When garlic bubbles around the edges, add the chopped onion and sauté until softened and slightly browned, about 5 minutes. Stir in tomato paste, Herbes de Provence, black pepper, and red pepper flakes, and sauté for another minute until fragrant.
- Add the beef: Add the ground beef to the skillet, breaking it up with a wooden spoon or spatula. Cook while stirring until the beef is fully browned and cooked through, about 5 minutes.
- Cook the vegetables: Add the salted vegetables along with any liquid released into the bowl to the skillet. Stir well, scraping up any browned bits from the bottom of the pan. Cover the pan and cook, stirring every 5 minutes, until the vegetables are tender but not mushy, approximately 12 to 15 minutes.
- Finish and serve: Remove the cover and stir the ratatouille. Tear fresh basil leaves over the top, add additional black pepper to taste, and drizzle with a little extra olive oil. Serve immediately with crusty bread on the side to soak up the sauce.
- Storage: Let any leftovers cool to room temperature, then store in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave for about 2 minutes, stirring halfway through before serving.
Notes
- Salting the vegetables helps to remove excess moisture and prevents the dish from becoming watery.
- Using 90% lean ground beef keeps the dish flavorful without too much grease.
- Herbes de Provence add a fragrant, herbal note essential to authentic ratatouille flavors.
- Adjust red pepper flakes to your preferred spice level.
- This dish pairs beautifully with crusty bread or a light green salad for a complete meal.
- Leftovers reheat well and flavors meld even more after resting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
Keywords: ratatouille, ground beef, skillet, one pan meal, French cuisine, vegetable medley, easy dinner
