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Ratatouille
Created by: Howcan Team
Ingredients
- 1 eggplant, diced
- 2 zucchinis, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tomatoes, diced
- 1/4 cup of olive oil
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced eggplant and cook for 5 minutes, until slightly softened. Remove from the skillet and set aside.
- In the same skillet, add another 2 tablespoons of olive oil and sauté the diced zucchinis, yellow bell pepper, and red bell pepper for 5 minutes, until they start to brown. Remove from the skillet and set aside.
- Add the remaining 2 tablespoons of olive oil to the skillet and sauté the diced onion and minced garlic for 3 minutes, until fragrant.
- Add the diced tomatoes, dried thyme, and dried oregano to the skillet. Cook for 5 minutes, until the tomatoes start to break down and release their juices.
- Return the cooked eggplant, zucchinis, and bell peppers to the skillet. Stir to combine all the vegetables and season with salt and pepper to taste.
- Cover the skillet and let the ratatouille simmer for 15-20 minutes, stirring occasionally, until all the vegetables are tender and the flavors have melded together.
- Garnish with fresh basil before serving. Enjoy the ratatouille as a main dish or as a side with crusty bread or rice.
Ratatouille is a traditional French Provençal stewed vegetable dish originating from Nice. It is made with a variety of vegetables such as tomatoes, zucchini, eggplant, onions, and bell peppers, flavored with garlic, herbs, and olive oil. The dish has a rich history dating back to the 18th century and is often associated with the culinary traditions of southern France. Renowned chefs like Julia Child and Jacques Pépin have popularized ratatouille in the United States. The best version of this dish can be found in the Provence region of France, where fresh, locally sourced ingredients are used. The key to a great ratatouille lies in the quality of the vegetables and the slow cooking process, allowing the flavors to meld together. An alternative method is the "confit byaldi," a variation popularized by the movie "Ratatouille," where the vegetables are thinly sliced and arranged in an overlapping pattern.
60 min
4
180 calories
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