Ratatouille (Classic French Provençal Vegetable Dish)

Stewed Provençal vegetables including zucchini, eggplant, peppers, and tomatoes, served as a main or side.

Ingredients (Serves 4–6)

• 1 medium eggplant, diced

• 2 zucchinis, diced

• 2 bell peppers (red and yellow), diced

• 1 onion, chopped

• 3 garlic cloves, minced

• 4 medium tomatoes, diced (or 400 g canned diced tomatoes)

• 3 tbsp olive oil

• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme

• 1 bay leaf

• 2 tbsp fresh basil, chopped

• Salt and freshly ground black pepper

Preparation

1. Sauté onions and garlic:

   • Heat olive oil in a large skillet or pot over medium heat.

   • Add onions and garlic, cooking until softened (5 minutes).

2. Cook vegetables:

   • Add eggplant, zucchini, and bell peppers. Cook 10–15 minutes until vegetables begin to soften.

3. Add tomatoes and herbs:

   • Stir in tomatoes, thyme, bay leaf, salt, and pepper.

   • Simmer gently for 20–25 minutes until all vegetables are tender and flavors meld.

4. Finish with basil:

   • Remove bay leaf and stir in fresh basil.

   • Adjust seasoning to taste.

5. Serve:

   • Serve hot as a side dish or main course.

   • Optionally drizzle with extra virgin olive oil before serving.

Serving Suggestions

• Serve as a side dish with roasted meats or fish.

• Pair with crusty bread, rice, or pasta for a vegetarian main course.

Cooking Tips

• Cook vegetables gently to retain their texture and flavor.

• Use seasonal vegetables for the most vibrant taste.

• Ratatouille can be served warm, at room temperature, or chilled.