Description
A classic French vegetable stew featuring eggplant, zucchini, bell peppers, and tomatoes, simmered with herbs for a flavorful side dish or main course.
Ingredients
Scale
- 1 large eggplant, diced
- 2 medium zucchini, diced
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add bell peppers, eggplant, and zucchini to the pot. Cook, stirring occasionally, for 10-15 minutes until vegetables begin to soften.
- Pour in crushed tomatoes, oregano, thyme, salt, and pepper. Stir to combine.
- Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, stirring occasionally, until vegetables are tender and flavors have melded.
- Taste and adjust seasoning as needed.
- Garnish with fresh basil before serving.
Notes
- For a richer flavor, roast the vegetables before adding them to the stew.
- Ratatouille can be made ahead of time as the flavors improve overnight.
- Serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Stewing
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg