Ratatouille
A French Provençal 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 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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