Ratatouille
Classic French Provençal vegetable stew with tender eggplant, zucchini, peppers and tomatoes simmered in olive oil and herbs.
Equipment
Ingredients
Main Vegetables
eggplant (diced)
1 piece
zucchini (sliced)
2 piece
bell peppers (diced)
2 piece
tomatoes (chopped)
4 piece
onion (diced)
1 piece
garlic (minced)
3 clove
Herbs & Oil
olive oil
60 ml
thyme
2 sprig
basil
10 leaf
salt
5 g
black pepper
2 g
Instructions
Prepare vegetables
Wash and cut all vegetables into uniform pieces for even cooking.
Sauté onion and garlic
Heat olive oil in a large pan and cook onion and garlic until fragrant.
Add eggplant and bell peppers
Add eggplant and bell peppers to the pan and cook until slightly softened.
Add zucchini and tomatoes
Add zucchini, tomatoes, thyme and season with salt and pepper. Stir well.
Simmer the ratatouille
Reduce heat, cover and simmer until all vegetables are tender and flavors meld.
Finish with basil
Remove from heat, stir in fresh basil leaves and adjust seasoning if needed.
Original recipe
Storage
Flavors improve after a day in the fridge. Can be served hot or at room temperature.
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