Ratatouille Dish
A vibrant and rustic French vegetable stew, Ratatouille celebrates the flavors of summer with layers of eggplant, zucchini, peppers, and tomatoes. Slow-cooked to perfection, it’s a healthy, hearty, and delicious vegetarian dish served hot or cold.
Ingredients
- 1 medium eggplant diced
- 1 zucchini sliced into half-moons
- 1 yellow squash sliced into half-moons
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 4 medium tomatoes chopped (or 1 can diced tomatoes)
- ¼ cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes optional
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Prep the vegetables: Wash and chop all vegetables. Pat the eggplant dry if pre-salted to reduce bitterness.
- Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and garlic, and sauté for 3–4 minutes until softened.
- Cook the eggplant: Add eggplant and cook for about 5 minutes, stirring occasionally.
- Add remaining vegetables: Stir in zucchini, yellow squash, and bell peppers. Cook for another 5–7 minutes.
- Add tomatoes and seasoning: Add chopped tomatoes, thyme, oregano, chili flakes (if using), salt, and pepper. Stir to combine.
- Simmer: Lower heat and simmer uncovered for 25–30 minutes, stirring occasionally, until vegetables are soft and flavors are melded.
- Finish and serve: Adjust seasoning as needed. Garnish with fresh basil or parsley. Serve warm, at room temperature, or chilled.
Notes
- For a more elegant presentation, you can layer thinly sliced vegetables in a spiral pattern and bake the ratatouille in the oven with a drizzle of sauce.
- Serve it with crusty bread, over rice, or alongside grilled meats or fish.
- Leftovers taste even better the next day as the flavors deepen.