Description
Ratatouille is a classic French vegetable medley featuring a harmonious blend of eggplant, zucchini, bell peppers, tomatoes, and aromatic herbs. This vibrant and healthy dish is perfect as a main course or side, served warm or chilled, and embodies the rustic flavors of summer vegetables perfectly.
Ingredients
Scale
Vegetables
- 1 eggplant, cut into ½-inch cubes
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, diced
- 4 garlic cloves, minced
- 4 medium tomatoes, chopped
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh basil (plus more for garnish)
Oils
- 3 tablespoons olive oil
Instructions
- Prepare the Eggplant: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the cubed eggplant and cook for 5–7 minutes, stirring occasionally, until the eggplant is softened and lightly browned. Remove the eggplant from the pan and set aside.
- Sauté Vegetables: Add the remaining tablespoon of olive oil to the same pan. Add the diced onion, minced garlic, chopped red and yellow bell peppers, and sliced zucchini. Sauté for 7–10 minutes or until the vegetables start to soften.
- Add Tomatoes and Seasonings: Stir in the chopped tomatoes, cooked eggplant, dried thyme, dried oregano, salt, and black pepper. Mix well to combine all ingredients evenly.
- Simmer the Ratatouille: Reduce the heat to low, cover the pan, and let the mixture simmer gently for 20–25 minutes. Stir occasionally to prevent sticking and to help meld the flavors while keeping some rustic texture.
- Finish with Fresh Basil: Remove the pan from heat and stir in the chopped fresh basil. Garnish with additional basil leaves if desired before serving.
Notes
- To preserve a more rustic texture, avoid over-stirring the vegetables during simmering.
- Ratatouille can be served warm as a main dish with crusty bread or as a side dish alongside grilled meats.
- The flavors intensify after resting, so it’s even better the next day.
