Description
This classic French Ratatouille recipe features a vibrant medley of sautéed vegetables including eggplant, zucchini, bell peppers, and tomatoes, seasoned with garlic, herbs, and olive oil. It is a rustic, healthy, and flavorful vegetable stew perfect as a main dish or side, showcasing the best of Provençal cuisine.
Ingredients
Scale
Vegetables
- 1 medium eggplant, diced
- 2 medium zucchinis, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 medium tomatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
Seasonings & Herbs
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Prepare the vegetables: Wash and dice the eggplant, zucchinis, and bell peppers into evenly sized pieces. Peel and chop the tomatoes. Chop the onion and mince the garlic.
- Sauté the onions and garlic: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and garlic, cooking until soft and translucent, about 5 minutes.
- Add eggplant and peppers: Stir in the diced eggplant and bell peppers. Cook for about 10 minutes, stirring occasionally, until vegetables begin to soften.
- Incorporate zucchini and tomatoes: Add the diced zucchinis and chopped tomatoes to the skillet. Stir to combine all vegetables well.
- Season and simmer: Add thyme, oregano, bay leaf, salt, and pepper. Drizzle the remaining 1 tablespoon of olive oil over the mixture. Reduce the heat to low, cover the skillet, and let the ratatouille simmer gently for about 30 minutes, stirring occasionally until vegetables are tender and flavors meld.
- Final touch and serve: Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with fresh basil leaves before serving. Ratatouille can be served warm or at room temperature as a side or main dish.
Notes
- For a richer flavor, roast the vegetables separately before combining them in the skillet.
- Tomatoes can be substituted with canned whole peeled tomatoes if fresh ones are not in season.
- This dish pairs beautifully with crusty French bread or over cooked rice or pasta.
- Leftovers taste even better the next day after the flavors have fully melded.
- To make this recipe vegan and gluten-free, ensure that the olive oil and seasonings used are pure and uncontaminated.
