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Ratatouille

The Simplicity of Ratatouille: A Stew for All Seasons

A traditional French dish with eggplant, zucchini, bell peppers, and tomatoes, seasoned with herbs and olive oil

  • Total Time: 1 hours 15 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

  • 1 eggplant, large, cut into 1/2-inch cubes
  • 2 zucchinis, medium, sliced into 1/4-inch thick rounds
  • 2 yellow squashes, medium, sliced into 1/4-inch thick rounds
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 onion, large, chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) of crushed tomatoes
  • 1/4 cup olive oil, divided
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the Vegetables:
    • In a large bowl, toss the eggplant cubes with a teaspoon of salt. Set aside for about 20 minutes to draw out moisture. Rinse and pat dry.
    • Heat half of the olive oil in a large, oven-safe skillet over medium heat. Sauté the onions and garlic until translucent, about 5 minutes.
    • Add the red and yellow bell peppers and cook for another 5 minutes.
  3. Cook the Eggplant:
    • Add the remaining olive oil to the skillet and the eggplant. Cook, stirring occasionally, until the eggplant is slightly tender, about 8 minutes.
  4. Add Zucchini and Squash:
    • Add the zucchini and yellow squash to the skillet and stir to mix.
  5. Add Tomatoes and Herbs:
    • Pour the crushed tomatoes over the vegetables. Stir in the thyme, basil, and oregano. Season with salt and pepper to taste. Let the mixture simmer for a few minutes to combine the flavors.
  6. Bake:
    • Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Bake for 35-40 minutes, until the vegetables are tender and the flavors have melded together.
  7. Garnish and Serve:
    • Remove the ratatouille from the oven and let it sit for a few minutes before serving. Garnish with fresh basil leaves. Serve hot as a main dish or as a side.
  • Author: Lindsey Chastain
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: main dish
  • Cuisine: french
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