Ratatouille (French Vegetable Stew) Recipe
Ingredients Summary:
- Eggplant: 1 large, diced
- Zucchini: 2, sliced
- Bell peppers: 2 (red and yellow), sliced
- Tomatoes: 4, chopped
- Onions: 2, chopped
- Garlic: 4 cloves, minced
- Olive oil: 4 tablespoons
- Thyme: 1 teaspoon (fresh or dried)
- Basil: Fresh, for garnish
- Salt and pepper: To taste
Instructions Overview:
- Cook the Eggplant: Heat 2 tablespoons of olive oil in a large pan. Add the diced eggplant, season with salt, and cook until softened. Remove and set aside.
- Sauté the Vegetables: In the same pan, add the remaining olive oil and sauté the zucchini, bell peppers, onions, and garlic until soft.
- Simmer with Tomatoes: Add the chopped tomatoes and thyme, then return the cooked eggplant to the pan. Simmer everything together for 20-30 minutes until the vegetables are tender.
- Finish and Serve: Season with salt and pepper, garnish with fresh basil, and serve warm or at room temperature.
For full instructions and variations, visit The Spruce Eats – Ratatouille.
Ratatouille is a classic Provençal dish from southern France, known for its vibrant colors and healthy, flavorful mix of fresh vegetables. This French vegetable stew features zucchini, eggplant, bell peppers, and tomatoes, all simmered together with herbs like thyme and basil. Whether served as a main dish or a side, ratatouille is a great way to enjoy fresh produce, and its rustic presentation makes it perfect for any occasion. Pair it with crusty bread or serve it alongside grilled meats for a complete meal. This ratatouille recipe is not only delicious but also a wholesome vegetarian option.