Description
A simple, delicious medley of vegetables. Perfect for a weeknight dinner or a casual gathering.
Ingredients
Units
Scale
- 1 cups (237 ml) onion, chopped
- 2 tsp minced garlic
- 1 cups (237 ml) bell pepper, diced
- 3 medium zucchini, diced
- 1 medium eggplant, diced
- 14.5 ounce (411 g) can diced tomatoes
- 3 whole sprigs fresh thyme
- 1 bay leaf
- salt and pepper
- 1/4 cups (59 ml) chopped fresh basil, for serving
Instructions
- Heat a large greased Dutch oven over medium-high heat.
- Add chopped onions and salt; cook, stirring occasionally, until translucent and beginning to brown (about 10 minutes).
- Add minced garlic and cook for 1 minute.
- Add diced pepper, zucchini, and salt; cook for 5 minutes until softened and slightly golden.
- Add diced eggplant and salt; cook for 10 minutes until softened and slightly translucent.
- Add tomatoes, thyme sprigs, bay leaf, and pepper; mix thoroughly to coat vegetables.
- Bring to a simmer, reduce heat to low, and simmer for 20 minutes to 1.5 hours, stirring occasionally.
- Remove thyme sprigs and bay leaf.
- Add salt and pepper to taste.
- Serve with chopped basil.
Notes
- For deeper flavor, roast the eggplant and bell peppers before adding them to the pot.
- To prevent the ratatouille from becoming watery, ensure the vegetables are thoroughly drained before adding them to the pot.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days and are even more flavorful the next day.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 30
- Fiber: 5
- Protein: 5