Ratatouille
A vibrant dish showcasing summer vegetables like eggplants, zucchini, and tomatoes, bursting with flavors and colors.
Ingredients
Oils
- 5 tablespoons Olive oil Can substitute with avocado oil. Do not overheat to avoid burning.
Aromatics
- 3 cloves Garlic Mince finely for better flavor release. Can use garlic powder as an alternative.
- 1 medium Red onion Dice into small pieces for even cooking.
- 1 medium Red bell pepper Dice into small pieces for even cooking.
Vegetables
- 2 small Eggplants Can replace with summer squash. Let sit with salt for bitterness.
- 2 medium Zucchini Slice into thin rounds or cubes.
- 6 medium Ripe tomatoes Chop into chunks, canned diced tomatoes can be used as an alternative.
- 700 grams Crushed tomatoes Use seasonal tomatoes for the best flavor.
Herbs
- 2 tablespoons Fresh basil Chop just before use for maximum aroma.
- 2 tablespoons Fresh parsley Chop just before use for maximum aroma.
- 1 teaspoon Dried thyme Can substitute with Italian seasoning.
- 1 teaspoon Dried oregano Use carefully to avoid overpowering the dish.
Instructions
Preparation
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced red onion and red bell pepper. Cook for about 5 minutes until softened and slightly caramelized.
- Stir in the minced garlic, dried thyme, and oregano. Cook for another 2 minutes until fragrant.
- Add crushed tomatoes and chopped fresh tomatoes. Season with salt and pepper to taste. Allow to simmer for 15 minutes.
- Gently fold in the diced eggplants and zucchini. Cover and cook for about 15-20 minutes on low heat until the vegetables are tender.
- In the last few minutes of cooking, add fresh basil and parsley. Taste and adjust seasoning.
- Remove from heat and let sit for a few minutes before serving.
Notes
For enhanced flavor, roast the vegetables first. Customize with favorite seasonal vegetables. Serve with Greek yogurt or cheese for richness.