Ratatouille (France)

Cooking Time: 60 minutes

Ratatouille is a vibrant, rustic vegetable stew from the Provence region of France, particularly associated with the city of Nice. This dish is a quintessential example of Provençal cuisine, which emphasizes simple, fresh, and seasonal ingredients. It celebrates the best of Mediterranean summer produce, making it a staple in French homes and a favorite among those who love plant-based, healthy eating.

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Ingredients (Serves 4)

• 1 medium eggplant

• 1 large zucchini

• 1 yellow bell pepper

• 1 red bell pepper

• 1 medium onion

• 3 cloves garlic, minced

• 4 medium tomatoes

• 1/4 cup olive oil (divided)

• 1 teaspoon dried thyme (or a few sprigs of fresh thyme)

• 1 teaspoon dried oregano

• 1 bay leaf

• Salt and black pepper to taste

• 1/4 cup fresh basil, chopped (for garnish)

• 1/4 cup fresh parsley, chopped (for garnish)

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Instructions

Prepare the Vegetables

• Dice the eggplant, zucchini, and bell peppers into bite-sized pieces. Keep them separate as they will be cooked in stages.

• Finely chop the onion and mince the garlic.

Sauté the Vegetables

• Heat 2 tablespoons of olive oil in a large skillet or heavy-bottomed pot over medium-high heat.

• Add the eggplant and sauté for about 5-7 minutes until golden brown. Remove from the pan and set aside.

• Add another tablespoon of olive oil, then sauté the zucchini for about 5 minutes until lightly browned. Remove from the pan and set aside with the eggplant.

• Repeat with the bell peppers, cooking them for 5 minutes until they start to soften. Set aside with the other vegetables.

  
  

Cook the Base

• In the same pan, add the remaining olive oil and sauté the onion until translucent, about 5 minutes.

• Add the garlic and cook for another 1 minute until fragrant.

• Stir in the diced tomatoes, thyme, oregano, and bay leaf. Season with salt and pepper.

• Let the tomato mixture simmer for 10 minutes, allowing it to thicken slightly.

  
  

Combine and Simmer

• Add the sautéed eggplant, zucchini, and bell peppers back into the pan. Stir well to combine.

• Reduce the heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally. The vegetables should be tender but not mushy.

  
  

Finish and Serve

• Remove the bay leaf and adjust the seasoning with more salt and pepper if needed.

• Garnish with fresh basil and parsley before serving.

• Serve hot, warm, or at room temperature with crusty bread, pasta, or as a side to grilled meats.

Tips

• Roasting Option: For a deeper flavor, you can roast the diced vegetables in the oven at 400°F (200°C) for 20 minutes before combining them with the tomato mixture.

• Add Depth with Herbs: Fresh herbs like thyme and rosemary can be added during cooking, while basil and parsley are best added fresh at the end for a burst of flavor.

• Texture Tip: The key to a good Ratatouille is keeping the vegetables distinct yet tender. Avoid overcooking to maintain texture.