Description
This Ratatouille is a colorful and healthy French dish featuring a delicious mix of zucchini, eggplant, bell pepper, and tomatoes, all simmered with aromatic herbs. Perfect as a main or side dish, its packed with flavor and can be enjoyed warm or at room temperature.
Ingredients
Scale
- 2 medium zucchinis, sliced into thin rounds
- 1 medium eggplant, diced into small cubes
- 1 bell pepper (red or yellow), diced
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 4 medium tomatoes, diced (or 1 can of diced tomatoes)
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Wash all your vegetables thoroughly under cold water.
- Slice the zucchinis into thin rounds, about 1/4 inch thick.
- Cut the eggplant into small cubes. To reduce bitterness, sprinkle with salt and let sit for 15 minutes, then rinse and pat dry.
- Dice the bell pepper and chop the onion into small pieces.
- Mince the garlic and set aside.
- In a large skillet or Dutch oven, heat the olive oil over medium heat for about a minute.
- Add the chopped onions and sauté for 3-4 minutes until translucent.
- Add the minced garlic and sauté for an additional minute, being careful not to burn it.
- Stir in the diced bell pepper and cook for about 5 minutes until softened.
- Add the eggplant and cook for 5-7 minutes until tender.
- Stir in the sliced zucchinis and cook for another 5 minutes.
- Add the diced tomatoes (or canned tomatoes) and stir to combine.
- Season with dried thyme, dried basil, salt, and pepper. Start with 1 teaspoon of salt and adjust to taste.
- Reduce heat to low, cover, and let simmer for 20-30 minutes, stirring occasionally.
- Taste the ratatouille and adjust seasoning if needed. Optionally, add a splash of balsamic vinegar for depth.
- For a thicker consistency, simmer uncovered for an additional 10-15 minutes.
- Remove from heat and garnish with fresh basil leaves.
Notes
- Ratatouille can be served warm or at room temperature.
- It pairs well with crusty bread, over rice, or as a side to grilled meats.
- Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes