Mediterranean

Ratatouille

Name: Ratatouille
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 medium eggplant (diced into 1-inch cubes); 2 medium zucchini (diced); 1 red bell pepper (diced); 1 yellow bell pepper (diced); 1 large onion (diced); 4 cloves garlic (minced); 4 large tomatoes (chopped) or 1 can (14 oz) diced tomatoes; 1/4 cup olive oil; 1 tbsp Herbes de Provence; salt and black pepper to taste

A French Provençal stewed vegetable dish.

60 minutes

Serves 4

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the eggplant cubes, season with salt, and sauté until browned and tender (about 8 minutes). Remove eggplant and set aside.

2
In the same pot, add 1 tbsp olive oil and sauté the zucchini until lightly browned. Remove and set aside with the eggplant.
3
Add the remaining 1 tbsp olive oil. Sauté the onions and bell peppers until softened (about 5-7 minutes). Add the minced garlic and cook for 1 more minute.
4
Return the eggplant and zucchini to the pot. Stir in the chopped tomatoes and the Herbes de Provence.
5
Bring the mixture to a gentle simmer. Reduce heat to low, cover the pot, and let it cook slowly for 30-40 minutes, stirring occasionally.
6
Uncover for the last 10 minutes of cooking to let some of the liquid evaporate. Season generously with salt and black pepper before serving.

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