Ratatouille
A Provençal vegetable stew of eggplant, zucchini, peppers, and tomatoes in olive oil.
Serves 6
Prep 20 min
Cook 1 hr
Ingredients
- 1/3 cup olive oil, divided
- 1 large eggplant, cut in 3/4-inch cubes
- 2 zucchini, cut in 3/4-inch cubes
- 1 onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 3 sprigs thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/4 cup chopped basil
Steps
Step 1. Heat 2 tablespoons of oil in a large pot and brown the eggplant for 8 minutes. Remove. Brown the zucchini for 5 minutes. Remove.
Step 2. Add 2 tablespoons of oil, the onion, and the peppers and cook 8 minutes. Add the garlic for 1 minute.
Step 3. Add the tomatoes, thyme, bay leaf, and salt and bring to a simmer.
Step 4. Return the eggplant and zucchini. Cover and simmer for 25 minutes, then uncover for 10 minutes to thicken.
Step 5. Remove the thyme and bay. Stir in the basil and remaining oil. Serve warm or at room temperature.
Where this recipe comes from
Yoribang French recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of French dishes. Good butter, a decent dry wine, and patience matter more than special equipment. If a recipe calls for wine, cook with something you would drink. Gruyère, Dijon mustard, and herbes de Provence are sold in most supermarkets.