French Ratatouille
Provence's vegetable masterpiece: eggplant, zucchini, peppers, and tomatoes slowly simmered with herbs into a rich, savory stew.
Ingredients
- 1 large eggplant, cubed
- 2 zucchini, sliced
- 2 bell peppers (red and yellow), chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can crushed tomatoes
- 1/4 cup olive oil
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- Fresh basil for garnish
- Salt, pepper
Instructions
-
1
Salt eggplant cubes and let sit 20 minutes. Pat dry.
-
2
Heat olive oil in a large pot. Cook eggplant until golden, 8 minutes. Remove. Cook zucchini until lightly browned, remove. Cook bell peppers until softened, remove.
-
3
In the same pot, sauté onion and garlic until soft. Add tomatoes, thyme, rosemary, bay leaf, salt, and pepper.
-
4
Return all vegetables. Simmer covered on low heat for 30-40 minutes, stirring occasionally, until everything is tender and melded.
-
5
Discard herb stems and bay leaf. Garnish with fresh basil. Serve warm or at room temperature with crusty bread.
