Classic French Ratatouille
A vibrant vegetable stew with eggplant, zucchini, bell peppers, and tomatoes, seasoned with herbs.
20 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 1 medium eggplant, diced
- 2 medium zucchinis, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 4 ripe tomatoes, diced
- 1/4 cup olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh basil for garnish
Nutrition Facts
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Instructions
Prep the vegetables: Dice the eggplant, slice the zucchinis, dice the bell peppers, thinly slice the onion, mince the garlic, and dice the tomatoes.
Salt the eggplant: Sprinkle diced eggplant with salt and let it sit for 15 minutes to draw out bitterness. Rinse and pat dry.
Sauté the aromatics: Heat 2 tbsp olive oil in a large pot over medium heat. Add onions and garlic, sauté until soft and fragrant.
Cook the peppers: Add the diced bell peppers to the pot and cook for 5 minutes until slightly softened.
Add remaining vegetables: Stir in the eggplant, zucchinis, and tomatoes. Add thyme, rosemary, bay leaf, salt, and pepper.
Simmer the stew: Reduce heat to low, cover, and let simmer for 30-40 minutes, stirring occasionally, until all vegetables are tender.
Finish and serve: Remove the bay leaf. Drizzle with remaining olive oil and garnish with fresh basil before serving.
Chef's Tips
- Vegetable Texture: For a more refined texture, you can peel the eggplant and tomatoes before dicing.
- Herb Freshness: If available, use fresh herbs instead of dried for a more vibrant flavor.
- Layering Flavors: For deeper flavor, let the ratatouille sit for a few hours or overnight before reheating and serving.
- Serving Suggestions: Serve with crusty bread or over cooked grains like quinoa or couscous.
- Storage: Ratatouille keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months.
