Description
A vibrant and hearty Provençal stew showcasing summer vegetables in a fragrant herb-infused sauce. Perfect for elegant gatherings or cozy dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 eggplant, diced
- 2 zucchini, sliced
- 2 bell peppers (red and yellow), diced
- 4 ripe tomatoes, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish
- Optional: 1/2 cup black olives, sliced
- Optional: 1 tablespoon capers
- Optional: 1 teaspoon red pepper flakes
Instructions
- Wash and prepare all vegetables: dice the onion, mince the garlic, and chop the eggplant, zucchini, bell peppers, and tomatoes.
- Gather and measure out your spices and olive oil.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add onions and garlic; sauté for 5 minutes until translucent.
- Add the eggplant and cook for another 5 minutes, stirring occasionally.
- Stir in the zucchini and bell peppers, cooking for 5-7 minutes until tender.
- Add the tomatoes, dried thyme, and basil. Season with salt and pepper.
- Reduce heat to low, cover, and simmer for 30–40 minutes, stirring occasionally.
- Optional: Add olives, capers, and red pepper flakes in the last 10 minutes of cooking.
- Once vegetables are soft and flavors are blended, remove from heat.
- Garnish with fresh basil before serving.
Notes
Roast vegetables before adding them for extra depth of flavor. Don’t overcrowd the pan to avoid steaming. Let the ratatouille rest to intensify the taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 7g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: ratatouille, vegan, French, vegetables, plant-based, healthy