Classic Ratatouille
A rustic and flavorful French vegetable stew featuring tender eggplant, zucchini, bell peppers, and tomatoes simmered with aromatic herbs. It's a healthy and vibrant dish, perfect as a side or light meal for two.
Cook eggplant and zucchini
Heat 1 tablespoon olive oil in a large pot or deep skillet over medium-high heat. Add the cubed eggplant and zucchini. Cook for about 5-7 minutes, stirring often, until the vegetables start to soften and get some color. Remove the cooked eggplant and zucchini from the pot and set them aside.
💡 Pro Tips:
- •Cooking in batches, if needed, prevents overcrowding the pan, which helps the vegetables brown instead of steam.
- •You can lightly salt the eggplant and let it sit for 15 minutes before cooking, then pat dry, to remove bitterness, though it's often not necessary for modern eggplants.
Cook bell peppers and onion
Add the remaining 1 tablespoon olive oil to the same pot. Add the red bell pepper, yellow bell pepper, and chopped onion. Cook for 8-10 minutes, stirring often, until the peppers are tender-crisp (cooked but still a little firm) and the onion is soft.
💡 Pro Tips:
- •Use different colored bell peppers for a more vibrant dish.
- •Stirring regularly prevents sticking and ensures even cooking.
Add garlic, tomatoes, and herbs
Stir in the minced garlic and cook for 1 minute until it smells good (fragrant). Add the can of diced tomatoes (with their juice) and the 1/2 cup vegetable broth. Stir in the dried mixed herbs, salt (start with 1/2 teaspoon), and black pepper. Bring the mixture to a gentle simmer (cook gently just below boiling, with small bubbles).
💡 Pro Tips:
- •Fragrant means it smells good and aromatic.
- •Simmering helps the flavors blend together nicely.
Combine and simmer
Return the cooked eggplant and zucchini to the pot with the tomato mixture. Stir everything together gently. Lower the heat to low, cover the pot, and let it simmer for 20-25 minutes, stirring occasionally, until all the vegetables are very tender and the flavors have blended well.
💡 Pro Tips:
- •Do not overcook the vegetables in the first step, as they will continue to cook during simmering.
- •Stirring gently prevents breaking up the tender vegetables.
Finish and serve
Taste the ratatouille and adjust salt and pepper if needed. Stir in the chopped fresh basil just before serving. Serve hot as a side dish with grilled meats or fish, or as a light main course with crusty bread or rice.
💡 Pro Tips:
- •Fresh basil adds a lovely fresh flavor at the end.
- •Ratatouille often tastes even better the next day.
- Large pot or deep skillet
- Spatula or wooden spoon
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡For a richer flavor, you can roast the vegetables in the oven before adding them to the tomato sauce.
- 💡This dish is very versatile; feel free to add other vegetables like mushrooms or green beans.
- 💡Serve warm or at room temperature. It's excellent as a topping for bruschetta or stirred into pasta.
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