Salt the eggplant and let it sit for 30 minutes to reduce bitterness. Rinse and dry.
Heat olive oil in a pan and sauté eggplant until browned. Remove and set aside.
Repeat the process separately for zucchini, peppers, onion, and garlic.
Ratatouille
- Total time - 1 hour 30 minutes
- Servings: 6
- Country: France
Ratatouille is a classic vegetable stew from Provence in the south of France. It’s simple, rustic, and full of flavor.
The key is to cook each vegetable separately to preserve their texture and then let them simmer together in a rich tomato base with herbs. It’s perfect warm, at room temperature, or even cold.
Ingredients
Vegetables
- 1 eggplant, cubed
- 2 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 4 tomatoes, chopped
Seasoning
- 4 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- salt and pepper
- for garnish fresh basil
Instructions
Prepare the vegetables
Simmer
In a large pot, combine all sautéed vegetables with chopped tomatoes, thyme, oregano, salt, and pepper.
Simmer covered over low heat for 30–40 minutes, stirring occasionally, until vegetables are soft but not mushy.
Taste and adjust seasoning. Add fresh basil just before serving.