Ratatouille
Ingredients
The vegetables
-
1
medium
eggplant, cut into ½-inch cubes
-
1
medium
yellow onion, chopped
-
2
medium
bell peppers, preferably 1 red and 1 yellow, cut into ½-inch pieces
-
2
medium
zucchini, cut into ½-inch cubes
-
1
medium
yellow squash, cut into ½-inch cubes
-
1 ½
lbs
tomatoes, cut into ¾-inch cubes
The aromatics and herbs
-
4
cloves
garlic, minced
-
1 ½
tsp
fresh thyme leaves
-
1 ½
tsp
minced fresh rosemary
-
2
Tbsp
chopped fresh basil, plus more for garnish
-
2
Tbsp
chopped fresh parsley, plus more for garnish
The seasoning and oil
-
5
Tbsp
olive oil
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Heat 2 Tbsp of olive oil in a non-stick skillet over medium-high heat and sauté the eggplant until golden brown, then transfer to a large pot.
- Add 1 Tbsp of oil to the skillet, sauté the onion until just starting to brown, then add the bell peppers and sauté for another 2 minutes. Add the garlic and sauté for another minute before transferring to the pot.
- In the pot, add the tomatoes, thyme, and rosemary. Bring to a simmer over medium-high heat, then reduce to low, cover, and simmer for 10 minutes.
- In the same skillet, heat 1 Tbsp of oil and sauté half of the zucchini and half of the squash until golden brown, then transfer to a sheet of foil or plate. Repeat with the remaining zucchini and squash.
- Add the zucchini, squash, basil, and parsley to the pot. If you prefer a just tender texture, serve immediately; if you want it softer like a stew, let it simmer on low heat, covered, for up to 45 minutes.
- Serve warm, garnished with more basil and parsley.
Nutrition Facts (estimated)
Servings
6
Calories
201
Total fat
13g
Total carbohydrates
20g
Total protein
5g
Sodium
21mg
Cholesterol
0mg
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