Ratatouille

Prep: 20 mins Preparation time

Cook: 40 mins Cooking time

Total: 60 mins Total time

Description

Ratatouille is a traditional Provençal vegetable stew from France, made with eggplant, zucchini, bell peppers, and tomatoes, all simmered in a rich olive oil and herb sauce. It’s as beautiful as it is delicious—perfect as a side or a main for vegetarians.

Equipment

• Large sauté pan or Dutch oven
• Knife and cutting board
• Wooden spoon
• Mixing bowls
• Measuring spoons

Ingredients

• 1 Eggplant (cubed)
• 1 Zucchini (sliced)
• 1 Yellow squash (sliced)
• 1 Red bell pepper (chopped)
• 1 Yellow bell pepper (chopped)
• 1 Onion (chopped)
• 3 cloves Garlic (minced)
• 4 Tomatoes (chopped or 1 can crushed tomatoes)
• 3 tbsp Olive oil
• 1 tbsp Dried thyme
• 1 tbsp Dried oregano
• to taste Salt and black pepper
• Fresh basil for garnish

Instructions

1. Cut all vegetables into uniform pieces to ensure even cooking. Salt the eggplant and let sit for 10 minutes, then pat dry (removes bitterness).
2. Heat olive oil in a large pan. Sauté onion for 3–4 minutes, then add garlic and cook for another minute.
3. Add bell peppers and cook for 5 minutes. Add zucchini, squash, and eggplant. Stir and cook for 10 minutes until slightly softened.
4. Stir in chopped tomatoes, thyme, oregano, salt, and pepper. Cover and simmer for 20–25 minutes, stirring occasionally.
5. Adjust seasoning if needed. Garnish with fresh basil and serve hot, warm, or cold. Great with crusty bread or rice.