Ratatouille (Classic French Vegetable Stew)
This vibrant French dish from Provence celebrates the freshness of summer vegetables. Ratatouille is delicious on its own, as a side, or served over rice, couscous, or with crusty bread.
Ingredients (Serves 4-6):
- 1 eggplant, diced
- 2 zucchini, sliced
- 2 bell peppers (red & yellow), chopped
- 2 ripe tomatoes, chopped
- 1 large onion, sliced
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt & pepper to taste
- Fresh basil for garnish (optional)
Instructions:
- Prep Vegetables: Dice all vegetables to similar sizes for even cooking.
- Sauté Base: Heat 2 tbsp olive oil in a large pan over medium heat. Add onions and garlic. Sauté until translucent (5 minutes).
- Cook Vegetables Separately: In a separate pan, heat remaining olive oil. Sauté eggplant until browned, then set aside. Repeat with zucchini and bell peppers.
- Combine & Simmer: Add all cooked vegetables and tomatoes to the main pan. Season with thyme, basil, salt, and pepper.
- Simmer Gently: Cover and simmer on low heat for 20–30 minutes, stirring occasionally.
- Finish & Serve: Garnish with fresh basil. Serve warm or cold.
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