Name: Traditional Ratatouille
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 medium Eggplant; 2 medium Zucchini; 1 large Red Bell Pepper; 1 large Yellow Onion; 4 cloves Garlic Cloves; 4 large Ripe Tomatoes; 0.25 cup Extra Virgin Olive Oil; 1 tsp Fresh Thyme; 0.5 cup Fresh Basil Leaves; 1 to taste Salt and Black Pepper

French

Traditional Ratatouille

Savor the essence of Provence with this vibrant and rustic ratatouille, where eggplant, zucchini, and peppers are simmered to tender perfection in a rich tomato and herb sauce. This timeless French classic celebrates the peak of summer produce with simple yet sophisticated flavors.

Prep

20m

Cook

45m

Serves

Calories

210kcal

Qty	Ingredient
1 medium 400 g	Eggplant
2 medium 350 g	Zucchini
1 large 200 g	Red Bell Pepper
1 large 150 g	Yellow Onion
4 cloves 12 g	Garlic Cloves
4 large 600 g	Ripe Tomatoes
0.25 cup 60 ml	Extra Virgin Olive Oil
1 tsp 2 g	Fresh Thyme
0.5 cup 15 g	Fresh Basil Leaves
1 to taste 0 g	Salt and Black Pepper

2 Method

Step 1. Prepare the vegetables by dicing the eggplant, zucchini, onions, and peppers into 1-inch cubes. Peel and chop the tomatoes, and mince the garlic.

Step 2. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sauté the eggplant cubes until golden brown and softened, then remove and set aside. Repeat this process with the zucchini.

Step 3. Add the remaining oil to the pot and sauté the onions and bell peppers until they are soft and translucent, about 8-10 minutes.

Step 4. Stir in the garlic and cook for 1 minute until fragrant. Add the chopped tomatoes with their juices, thyme, salt, and pepper.

Step 5. Return the eggplant and zucchini to the pot. Lower the heat, cover, and simmer gently for about 20-30 minutes until all vegetables are tender but not mushy.

Step 6. Remove from heat, stir in fresh torn basil leaves, and adjust seasoning before serving warm or at room temperature.

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Sautéing each vegetable separately is the secret to a traditional ratatouille; it prevents the dish from becoming a steamed, soggy mess.
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Salting the eggplant for 20 minutes before cooking can help draw out bitterness and reduce the amount of oil it absorbs.
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This dish actually tastes better the next day after the flavors have had time to meld together in the refrigerator.