This traditional Ratatouille recipe celebrates the natural flavours of seasonal vegetables, resulting in a comforting and nutritious dish that will please both vegetarians and non-vegetarians alike. Enjoy the delightful taste of this French classic!
- 1 eggplant, cut into 1-inch cubes
- 2 zucchinis, sliced
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 large tomatoes, diced
- 1/4 cup tomato paste
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Sauté the Onions and Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent. Stir in the minced garlic and continue to cook for another minute until the garlic becomes fragrant.
- Add the Bell Peppers: Toss in the cut bell peppers and cook for a few minutes until they start to soften.
- Incorporate the Eggplant and Zucchini: Add the eggplant and zucchinis to the pot. Stir everything together, allowing the vegetables to cook for about 5 minutes until they begin to brown slightly.
- Stir in the Tomatoes and Tomato Paste: Add the diced tomatoes and tomato paste to the pot. Mix well to combine all the flavours.
- Season the Ratatouille: Sprinkle the fresh thyme and rosemary leaves over the vegetables. Season with salt and pepper to taste.
- Simmer the Ratatouille: Reduce the heat to low and cover the pot. Let the Ratatouille simmer for about 20-25 minutes, stirring occasionally, until all the vegetables are tender and the flavours have melded together.
- Garnish and Serve: Once the Ratatouille is ready, remove it from the heat. Garnish with fresh basil leaves for added freshness and aroma.
- Enjoy: Ratatouille can be served as a standalone dish, over couscous or quinoa, or as a side to grilled meats or fish.