Description
A classic French Provençal vegetable ratatouille featuring tender eggplant, zucchini, bell peppers, and tomatoes simmered with fresh herbs and garlic for a flavorful, hearty dish perfect as a side or main.
Ingredients
Scale
Vegetables
- 1 large eggplant, diced into 1-inch cubes
- 2 medium zucchinis, diced into 1-inch cubes
- 1 red bell pepper, stemmed, seeded, and diced
- 1 yellow bell pepper, stemmed, seeded, and diced
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 4 medium ripe tomatoes, diced
Herbs and Oil
- 1/4 cup extra-virgin olive oil
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary, minced
- 1/4 cup fresh basil leaves, chopped
Seasoning
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Chop the eggplant, zucchinis, bell peppers, and tomatoes into 1-inch cubes. Finely chop the onion and mince the garlic. Set all prepared vegetables aside.
- Heat Oil and Sauté Onion: In a large skillet or Dutch oven over medium heat, warm 2 tablespoons of olive oil. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Cook Eggplant: Add the diced eggplant and cook, stirring occasionally, for 8-10 minutes until it becomes tender.
- Add Zucchinis and Bell Peppers: Stir in the zucchinis and bell peppers, cooking for another 8-10 minutes. Ensure all vegetables are tender and beginning to brown slightly.
- Add Tomatoes and Herbs: Mix in the diced tomatoes, fresh thyme, and minced rosemary. Season the mixture with salt and pepper to taste.
- Simmer: Reduce heat to low and let the ratatouille simmer gently for 20-25 minutes, stirring occasionally, until it thickens and flavors meld beautifully.
- Finish with Basil: Stir in the chopped fresh basil leaves and cook for an additional 2-3 minutes to infuse the basil flavor.
- Serve: Remove from heat, adjust seasoning if necessary, and drizzle the remaining olive oil over the dish before serving to enhance richness and flavor.
Notes
- Use fresh, ripe vegetables for the best flavor.
- Adjust cooking time based on vegetable tenderness and personal preference.
- Serve hot as a main dish or side, or chilled as a light appetizer.
- Pairs well with crusty bread, rice, or grilled meats.
- Can be refrigerated for up to 3 days and tastes great reheated.
