Description
A vibrant medley of summer vegetables, slow-cooked to perfection. Herbs add depth to this classic French dish.
Ingredients
Units
Scale
- 3 tbsp extra-virgin olive oil
- 1 medium eggplant, peeled if desired, diced in 1" cubes
- 1 red bell pepper, diced
- 4 or 5 summer squash, any variety (I used 1 zucchini, 2 yellow crooknecks, and 1 large white pattypan), diced
- salt and pepper to taste
- 1 to 2 cloves garlic, minced (optional)
- 1 cups (237 ml) cherry tomatoes, halved, or 1 or 2 medium tomatoes, diced
- 2 to 4 tsp chopped fresh herbs (thyme, rosemary, basil, oregano, in any combination)
- 1 tsp (5 ml) cane vinegar or 2 tsp (10 ml) white or red wine
Instructions
- Heat a large saute pan with high sides over medium-high heat and pour in the oil.
- When the oil is hot, add the eggplant, red bell pepper, squash, and garlic, along with 1 teaspoon of salt and pepper. Stir and saute for a few minutes, then reduce the heat to medium and cook, stirring occasionally, for about 5 minutes, until the vegetables start to soften.
- Add the tomatoes and herbs, stir well, and continue cooking over medium heat for another 10 minutes, stirring occasionally to prevent sticking.
- When the vegetables are getting really soft, reduce the heat to medium-low and continue cooking another 10 minutes, or until the texture is to your liking and everything is tender.
- Add in the vinegar or wine, stir to combine.
- Taste and adjust seasoning; you may need more salt.
Notes
- For richer flavor, roast the vegetables before adding them to the pan.
- If using larger tomatoes, core and dice them before adding to the ratatouille.
- Store leftover ratatouille in an airtight container in the refrigerator for up to 5 days; the flavors will deepen.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 4