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Ratatouille

Ingredients

  • 1/4 cup olive oil
  • 1 sweet onion, dice
  • 2 bell peppers, large dice
  • 1 eggplant, large dice
  • 2 zucchini, 2 yellow squash, large dice
  • 2 cloves garlic, mince
  • 3-4 chopped tomatoes
  • 1 teaspoon thyme
  • 1 bay leave
  • 1 tablespoon fresh parsley
  • 1/4 cup fresh basil leaves, sliced
  • salt and pepper

Step by Step Instructions

STEP 1

Heat 2 tablespoons of the oil in a large heavy-bottomed pot over medium-high heat. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.

STEP 2
Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.
STEP 3
Reduce the heat to medium. Add the remaining tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine.
STEP 4
Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. Remove bay leave and stir in basil.
OPTIONS:
Serve with crumbled feta cheese over rice.

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