Classic French Ratatouille

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4-6

Ingredients:

• 1 medium eggplant, diced
• 2 medium zucchinis, sliced
• 2 bell peppers (any color), chopped
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 5 medium tomatoes, diced or 1 can (14 oz) of diced tomatoes
• 3 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Begin by prepping your vegetables and having them ready to be cooked.

2. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onions and sauté until they become transparent, about 5 minutes.

3. Stir in the minced garlic until fragrant, about 1 minute, then add the bell peppers and cook for another 5 minutes.

4. Add the eggplant and zucchinis into the pan, stirring frequently. Cook the vegetables until they are slightly soft, approximately 10 minutes.

5. If you’re using fresh tomatoes, add them now (if using canned, hold off until the vegetables are mostly cooked). Stir in the herbs, salt, and pepper. Let the mixture simmer for about 25 minutes on low heat, or until the tomatoes have broken down and the vegetables are tender.

6. If using canned tomatoes, add them now and simmer for an additional 10 minutes.

7. Remove the ratatouille from heat and adjust seasoning to taste with salt and pepper. Serve hot, garnished with fresh basil leaves.

Serving Suggestions:

Ratatouille can be served as a main dish with crusty bread, as a side to grilled meats, or atop cooked grains like rice or quinoa.

Additional Tips:

For a richer flavor, you can roast the vegetables in the oven instead of sautéing. Also, consider adding a splash of balsamic vinegar or a pinch of sugar to balance the acidity of the tomatoes.

Bon Appétit!