Description
A taste of sunny Provence! This vibrant vegetable stew is perfect for a warm evening.
Ingredients
Scale
- Extra virgin olive oil
- 3 cloves garlic
- 2 medium eggplant
- 4 zucchinis
- 1/2 bunch thyme
- 1 red onion
- 2 red peppers
- 1 punnet cherry tomatoes
- 2 tins (800 g) whole tomatoes
- Salt and pepper
Instructions
- Preheat oven to 200°F (93°C).
- Heat a generous splash of olive oil in a large fry pan, then add the eggplant, some of the garlic and season with salt and pepper. Sauté until the eggplant begins to soften, before transferring to a heavy-based, lidded saucepan suitable for the oven.
- Add more oil to the pan, then sauté the zucchini with some of the garlic, a sprinkle of thyme, salt and pepper. Transfer to the saucepan.
- Add more oil to the pan, then sauté the onion, capsicum, the rest of the garlic, and a sprinkle of thyme. Transfer to the saucepan.
- To the saucepan, add the remaining thyme and both the fresh and tinned tomatoes.
- Stir together, place the lid on, and transfer to the oven for 1 hour.
- When most of the liquid is gone and the vegetables have stewed down but still retain some of their individual shape, the ratatouille is ready. Check seasoning and adjust. You may wish to cook a little longer.
- Scatter with a little chopped basil before serving.
Notes
- For deeper flavor, roast the eggplant, zucchini, and peppers separately before adding them to the saucepan.
- If you don’t have fresh thyme, 1 teaspoon of dried thyme can be used as a substitute.
- This ratatouille tastes even better the next day! Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 6
- Protein: 5