Go Back

Ratatouille

A comforting Provençal vegetable stew blending eggplant, zucchini, bell pepper, and tomatoes in a fragrant herb-infused olive oil base.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium eggplant diced
  • 2 medium zucchini sliced
  • 1 large bell pepper diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 medium tomatoes diced (or 1 can of diced tomatoes)
  • 1/4 cup olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Equipment

  • Large skillet or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Wash and chop all vegetables into uniform pieces for even cooking.
  2. Heat olive oil in a large skillet or Dutch oven over medium heat.
  3. Add chopped onion and minced garlic; sauté for 5 minutes until translucent and fragrant.
  4. Stir in diced eggplant and cook for 5 minutes until it begins to soften.
  5. Add sliced zucchini and diced bell pepper; sauté for 5 minutes, stirring occasionally.
  6. Mix in diced tomatoes and simmer for 5 minutes to meld flavors.
  7. Season with dried thyme, dried basil, salt, and pepper to taste.
  8. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally until vegetables are tender.
  9. Taste and adjust seasoning as needed; serve warm, at room temperature, or chilled.

Notes

Allow the ratatouille to rest for a few hours or overnight for deeper, more developed flavors.