Ratatouille
Stewed vegetable dish.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sauté the diced eggplant until golden and tender. Remove and set aside.
- 2
In the same pan, sauté the zucchini and bell peppers until slightly softened. Remove and set aside with the eggplant.
- 3
Add a little more oil and cook the onions until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Add the chopped tomatoes, fresh thyme, and season with salt and pepper. Simmer for 15 minutes until the tomatoes break down into a thick sauce.
- 5
Return the cooked vegetables to the pan, cover, and simmer over low heat for 30-40 minutes so the flavors mingle and the vegetables become silky.
- 6
Garnish generously with torn fresh basil before serving.
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