Ratatouille

Ratatouille: A Taste of Summer in Every Bite

Want to bring a slice of Provencal sunshine to your table? Look no further than Ratatouille! This vibrant and flavorful vegetable stew is easier to make than you might think and is bursting with fresh, garden-inspired goodness. Perfect as a side dish or a light vegetarian main course, Ratatouille is a celebration of simple, wholesome ingredients.

INGREDIENTS

VEGETABLES

1 large eggplant, cut into 1-inch cubes
2 zucchini, cut into 1-inch cubes
2 bell peppers (red, yellow, or orange), seeded and cut into 1-inch pieces
1 large onion, chopped
4 cloves garlic, minced
5 ripe tomatoes, roughly chopped (or 1 large can (28oz) diced tomatoes, drained)

HERBS & SEASONING

2 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish, optional)

EQUIPMENT

Large pot or Dutch oven
Large skillet (optional, for pre-cooking eggplant)
Cutting board
Sharp knife

INSTRUCTIONS

VEGETABLE PREPARATION (Optional – for less bitterness in eggplant)

1. If you wish to reduce any potential bitterness in the eggplant, place the cubed eggplant in a colander and sprinkle generously with salt. Let it sit for 30 minutes, then rinse thoroughly and pat dry with paper towels. This step can be skipped if you prefer.

COOKING THE RATATOUILLE

2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. This adds depth of flavor to the dish.
5. Add the chopped bell peppers and cook for 5 minutes, stirring occasionally.
6. Add the zucchini and eggplant (if pre-cooking eggplant in step 1, you can add it now; otherwise, add it with zucchini). Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
7. Stir in the chopped tomatoes (or drained canned tomatoes), dried thyme, oregano, basil, and bay leaf. Season with salt and freshly ground black pepper to taste.
8. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes to 1 hour, or until all the vegetables are tender and the flavors have melded together. Stir occasionally during cooking.
9. Taste and adjust seasoning as needed. Remove the bay leaf before serving.
10. If you prefer a smoother consistency, you can partially blend the ratatouille with an immersion blender or in a regular blender (be careful when blending hot liquids). This is optional.

Your vibrant and delicious Ratatouille is now ready to be enjoyed! Garnish with fresh parsley, if desired. Serve it warm or at room temperature as a side dish, appetizer, or over pasta, rice, or crusty bread for a satisfying vegetarian meal. Bon appétit!

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