Ratatouille

Total Time:
50 min
Prep:
15 min
Inactive:
10 min
Cook:
25 min

Yield:
6 to 8 portions
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 4 tablespoons virgin olive oil
  • 2 cloves garlic, crushed and minced
  • 2 bell peppers (green or other color)
  • 1 large onion, quartered and thinly sliced
  • 4 small zucchini, cut into 1/4-inch slices
  • 4 large red tomatoes, diced
  • 2 small eggplants, cubed
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced fresh oregano
  • 1 teaspoon herbes de Provence, optional
  • 1 teaspoon minced fresh thyme
  • 10 leaves fresh basil, thinly cut
  • Salt and freshly ground black pepper
Directions

In a 4-quart Dutch oven or saucepan, heat the olive oil over medium heat. First, add the garlic, peppers and onions and cook, stirring often, until the peppers and onions are softened, 6 to 7 minutes. Next, add the zucchini, tomatoes and eggplant; stir until coated with olive oil and garlic. Cook for 5 minutes, and then add the parsley, oregano, herbes de Provence if using, thyme and basil. Season with salt and pepper and stir to combine.

Finish cooking over lower heat for 8 to 10 minutes. Remove from the heat and let rest before serving for 10 minutes, to allow the flavors to incorporate. Use or cover and refrigerate for up to 5 days.

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    Recipe courtesy of Robert Irvine