Ratatouille
Ratatouille is a traditional French Provençal vegetable stew made with a medley of colorful ingredients like eggplant, zucchini, bell peppers, tomatoes, and onions, all simmered in olive oil and seasoned with fragrant herbs. The dish is known for its rich, hearty flavors and vibrant presentation. Often served as a side dish or on its own, ratatouille highlights the fresh, seasonal produce of the Mediterranean region
Ingredients:
- 2 tablespoons olive oil (plus extra for drizzling)
- 1 large onion, chopped
- 1 bell pepper (red or yellow), chopped
- 1 medium eggplant, cut into cubes
- 2 medium zucchinis, sliced
- 3 ripe tomatoes, peeled and chopped (or 1 can of crushed tomatoes)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions:
1. Prepare the Vegetables:
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes until softened.
- Add the garlic and cook for another 1-2 minutes until fragrant.
2. Cook the Eggplant and Zucchini:
- Add another tablespoon of olive oil to the pan if necessary. Stir in the eggplant cubes and zucchini slices. Cook, stirring occasionally, for about 5-7 minutes until the vegetables begin to soften and turn golden.
3. Simmer the Sauce:
- Stir in the chopped tomatoes (or crushed tomatoes), tomato paste, dried thyme, basil, and oregano. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
4. Finishing Touches:
- Taste and adjust seasoning, adding more salt, pepper, or herbs as needed.
- If desired, drizzle a little olive oil over the top before serving and garnish with fresh basil or parsley.
5. Serve:
- Serve the ratatouille warm as a side dish or main course. It pairs wonderfully with crusty bread, rice, or grilled meats.
Tips:
- You can also roast the vegetables separately before combining them for a deeper, caramelized flavor.
- If you like a bit of heat, feel free to add a pinch of red pepper flakes while cooking the vegetables.
- Ratatouille tastes even better the next day, so it’s great for leftovers!
Enjoy this vibrant, flavorful dish!
