Classic Ratatouille
A rustic French dish featuring a delightful mixture of summer vegetables, perfect for weeknight meals or gatherings.
Ingredients
Vegetables
- 1 medium eggplant, diced
- 2 medium zucchinis, sliced
- 1 cup cherry tomatoes, halved
- 1 medium bell pepper (red, yellow, or green), chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
Cooking Essentials
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- to taste salt and pepper Adjust according to preference
- as needed Fresh basil for garnishing Add before serving
Instructions
Preparation
- Start by dicing the eggplant, slicing the zucchini, chopping the bell pepper, halving the cherry tomatoes, and chopping the onion. Don’t forget to mince those garlic cloves, too!
Cooking
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Next, add the diced eggplant to the skillet, cooking for another 5-7 minutes. This will allow it to soften and absorb the flavors.
- Stir in the sliced zucchini, bell pepper, and cherry tomatoes. Season with dried oregano, thyme, salt, and pepper.
- Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes. Stir occasionally to ensure even cooking and allow the flavors to meld together.
Serving
- Once cooked, taste and adjust seasoning if necessary. Garnish with fresh basil before serving.
Notes
Use seasonal veggies for optimum flavor. Fresh herbs can elevate the dish. Experiment with other vegetables like squash or mushrooms if desired. Store leftovers in an airtight container for up to five days or freeze for up to three months.