Ratatouille
Ratatouille is a traditional French Provencal stewed vegetable dish with eggplant, tomatoes and a variety of other vegetables and seasonings. This recipe is a quick stove-top version.
Ingredients
Ingredients Group 1
- 1 tbsp extra virgin olive oil
- 1 tsp black pepper
- 1/4 cup chopped onion
- 3 cloves chopped garlic
Ingredients Group 2
- 2 tomatoes large chopped tomatoes or canned/packaged equivalent ( 2 cups)
- 1 cup chopped red pepper
- 1 cup chopped green pepper
- 1 cup chopped zucchini ( medium)
- 1 cup eggplant(medium)
Ingredients Group 3
- 3 leaves whole bay leaves
- 2 tsp fresh chopped thyme
- 2 tsp fresh chopped oregano optional
- 1 tbsp fresh chopped basil
Instructions
- Assemble ingredients for this recipe.
- Heat the olive oil in a large pan, add the black pepper and cook for about 2 minutes to allow the pepper to release its flavor. Reduce the heat to medium, add the chopped onion and garlic and continue cooking uncovered for another 3-5 minutes, stirring often.
- Add the chopped tomatoes to the mixture.
- Add the chopped red pepper, green pepper and zucchini. Cook for another 10 minutes, or until the zucchini is tender but not too soft.
- Chop the eggplant into small cubes. Add the chopped eggplant, bay leaf, thyme and oregano (optional). Reduce the heat if necessary and simmer for 20 minutes, partially covered, stirring frequently.
- At the last minute stir in some chopped basil and the ratatouille is ready to serve.
- Garnish each serving with some chopped basil.
Notes
This ratatouille is great served on a bed of brown rice, or accompanied by some green or root ( turnip, sweet potato, carrots...) vegetables.
Another serving option that works well is to accompany it with some freshly made whole grain bread.
Another serving option that works well is to accompany it with some freshly made whole grain bread.
