Ratatouille Recipe
Ratatouille is a vibrant and flavorful vegetable stew originating from Provence, France. This dish brings together an assortment of fresh vegetables such as zucchini, eggplant, and bell peppers, simmered in a rich tomato sauce. Perfect as a side or a main dish, ratatouille is known for its versatility, making it an excellent option for a healthy yet satisfying meal. Whether served with crusty bread or as a topping for pasta, this dish celebrates fresh, seasonal produce.
Equipment
- Large skillet or sauté pan
- Knife and cutting board
- Wooden spoon
- Baking dish (optional for layered presentation)
Ingredients
- 2 zucchinis, sliced
- 1 eggplant diced
- 2 bell peppers (red and yellow), chopped
- 3 tomatoes, pureed
- 1 onion, diced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat 1 tbsp of olive oil in a large skillet. Sauté the zucchini slices until golden. Set aside.
- In the same skillet, sauté the eggplant with a bit of salt until softened. Set aside.
- Add the remaining olive oil to the skillet and sauté the onions, garlic, and bell peppers until fragrant.
- Stir in the tomato puree, thyme, salt, and pepper. Simmer for 10-15 minutes to thicken the sauce.
- Add the sautéed vegetables back into the skillet and gently mix to coat everything in the sauce.
- (Optional) For a fancy presentation, arrange the vegetables in a circular pattern in a baking dish, pour the sauce over them, and bake at 180°C (350°F) for 20 minutes.
- Garnish with fresh basil and serve hot. Enjoy with crusty bread or as a pasta topping.
Notes
- For added depth, you can roast the vegetables before adding them to the sauce.
- This dish pairs wonderfully with a side of quinoa or couscous.
- Store leftovers in the fridge for up to 3 days.
