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Ratatouille

Ratatouille
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Ratatouille is a classic French vegetable stew featuring eggplant, zucchini, bell peppers, tomatoes, and aromatic herbs, slow-cooked to create a vibrant, healthy, and comforting dish perfect for vegetarians and vegans.

Ingredients

Scale

Vegetables

  • 1 medium eggplant, cut into uniform slices or cubes
  • 2 medium zucchinis, sliced or diced
  • 2 bell peppers (red or yellow), sliced or diced
  • 4 medium tomatoes, fresh or 1 can (14 oz) diced tomatoes
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Other Ingredients

  • 3 tablespoons olive oil, for sautéing
  • 2 teaspoons fresh thyme, basil, or rosemary (or a combination), chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Vegetables: Wash all the vegetables thoroughly. Cut the eggplant, zucchini, and bell peppers into uniform slices or cubes for even cooking. Dice the onion and mince the garlic to ensure a harmonious texture in the dish.
  2. Sauté the Aromatics: Heat olive oil in a large pan over medium heat. Add the diced onions and cook for about 5 minutes until translucent and soft. Stir in the minced garlic and sauté for an additional minute to release its fragrance without burning.
  3. Cook the Vegetables Separately: In the same pan, sauté eggplant, zucchini, and bell peppers one at a time in olive oil until each is slightly browned and tender. This step prevents steaming and helps retain each vegetable’s unique flavor and texture.
  4. Combine and Simmer: Return all the cooked vegetables to the pan. Add the chopped tomatoes, fresh herbs, salt, and pepper. Stir gently to combine. Reduce heat to low and simmer uncovered for 20-30 minutes, stirring occasionally until flavors meld and the sauce thickens.
  5. Final Seasoning and Serve: Taste and adjust seasoning with more salt, pepper, or herbs as desired. Serve hot or at room temperature to enjoy the layered flavors fully.

Notes

  • Use fresh, ripe vegetables for the best taste and vibrant appearance.
  • Cook vegetables in batches to avoid overcrowding the pan and to ensure proper browning.
  • Use high-quality olive oil as it is a key flavor carrier in the dish.
  • Simmer the dish low and slow to create a tender texture and well-blended flavors.
  • Ratatouille can be made ahead and often tastes better the next day.
  • Leftover Ratatouille stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.

Nutrition

Keywords: Ratatouille, French vegetable stew, vegetarian, vegan, gluten-free, healthy, Mediterranean

Find it online: https://mealsbylina.com/ratatouille/