This dish is merely a bunch of vegetables, and it tastes delightful. Chop up the vegetables, cook, and enjoy.
By Kelly Morisson
The longest part of the preparation is simply chopping vegetables. Once that is complete, throw it all in a pot and let it cook and develop flavor.
Flavorful Ratatouille
- Total Time: 1 hour 20 mins
- Yield: 4 1x
Description
This dish is merely a bunch of vegetables, and it tastes delightful. Chop up the vegetables, cook, and enjoy.
Ingredients
Scale
- 1 onion, chopped
- 2 teaspoons minced garlic
- 1 bell pepper, diced
- 3 medium zucchini, diced
- 1 medium eggplant, diced
- 1 (14.5 ounce) ounce can diced tomatoes
- 3 whole sprigs fresh thyme
- 1 bay leaf
- salt and pepper, to taste
- 1/4 cup chopped fresh basil, for serving
Instructions
- Heat a large greased dutch oven (you can either use olive oil or cooking spray) over medium high heat. Add the chopped onions along with a generous pinch of salt and cook, stirring occasionally, until transluscent and beginning to brown, about 10 minutes. Add in the minced garlic and cook for another minute. Add in the diced pepper, zucchini, and another generous pinch of salt and cook for 5 minutes until softened and slightly golden.
- Add in the diced eggplant, and yet another generous pinch of salt and cook for 10 minutes more, until softened and slightly transluscent. Add in the tomatoes, sprigs of time, and bay leaf, and a few rounds of fresh ground pepper to taste. Thoroughly mix so all the vegetables are covered in tomato-y goodness, scraping the bottom of the pan as needed to pick up that beautiful brown glaze.
- Bring the sew to a simme,r and reduce to low heat. Simmer for at least 20 minutes and up to 1 1/2 hours, sirring occasionally. The longer you simmer the better! It really lets the flavors mingle, while creating this magical silky, rich texture.
- Once you’ve finished simmering the stew, remove the sprigs of thyme and bay leaf. Feel free to add in any final salt and pepper to taste. Serve with chopped basil and prepare to wow the heck out of your guests. Leftoevers will keep in the fridge for about a week or in the freezer for about 3 months. Devour.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Main
