Ratatouille
A classic Provencal French stewed vegetable dish with eggplant, zucchini, tomatoes, and peppers slowly cooked in olive oil with garlic and fresh herbs.
Ingredients
- 1 lb eggplant, cubed
- 1 lb zucchini, cubed
- 2 red bell pepper, cubed
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 can crushed tomatoes
- 4 tbsp extra-virgin olive oil
- 5 sprigs fresh thyme sprigs
- 1/2 cup fresh basil, torn
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Cut 1 lb cubed eggplant and 1 lb cubed zucchini into 1-inch cubes. Salt eggplant for 15 minutes, then pat dry.
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2
Heat 2 tablespoons extra-virgin olive oil over medium-high heat. Brown eggplant in batches about 5 minutes. Remove and set aside.
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3
Add remaining 4 tbsp extra-virgin olive oil. Cook 1 diced yellow onion 4 minutes. Add 4 minced garlic cloves and cook 1 minute.
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4
Add 2 cubed red bell pepper and cook 3 minutes. Add zucchini and cook 3 more minutes.
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5
Return eggplant to pot. Add 1 can crushed tomatoes and 5 sprigs fresh thyme sprigs. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper.
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6
Cover partially and simmer on medium-low for 25-30 minutes until very tender.
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7
Remove thyme sprigs. Stir in 1/2 cup torn fresh basil. Serve warm or at room temperature.