AuthorJulia ForesekCategoryFrench, Main Course, Slow Cooked & Braised Dishes, VegetarianDifficultyIntermediatePrepare the Vegetables:
Salt the eggplant and zucchini cubes and let them sit in a colander for about 20 minutes to draw out moisture. Rinse and pat dry.
Cook the Vegetables:
In a large skillet or Dutch oven, heat the olive oil over medium heat. Sauté the onions and garlic until they're translucent.
Add the bell peppers and cook until they start to soften.
Add the eggplant, zucchini, and yellow squash, cooking until they begin to brown slightly.
Stir in the tomatoes, thyme, rosemary, and bay leaf. Season with salt and pepper.
Simmer:
Reduce the heat to low and let the mixture simmer, uncovered, for about 30-40 minutes, stirring occasionally. The vegetables should be tender but not mushy.
Serve:
Remove the bay leaf. Taste and adjust the seasoning if necessary.
Garnish with fresh basil before serving. Ratatouille can be served hot, at room temperature, or cold.
Ingredients
Directions
Prepare the Vegetables:
Salt the eggplant and zucchini cubes and let them sit in a colander for about 20 minutes to draw out moisture. Rinse and pat dry.
Cook the Vegetables:
In a large skillet or Dutch oven, heat the olive oil over medium heat. Sauté the onions and garlic until they're translucent.
Add the bell peppers and cook until they start to soften.
Add the eggplant, zucchini, and yellow squash, cooking until they begin to brown slightly.
Stir in the tomatoes, thyme, rosemary, and bay leaf. Season with salt and pepper.
Simmer:
Reduce the heat to low and let the mixture simmer, uncovered, for about 30-40 minutes, stirring occasionally. The vegetables should be tender but not mushy.
Serve:
Remove the bay leaf. Taste and adjust the seasoning if necessary.
Garnish with fresh basil before serving. Ratatouille can be served hot, at room temperature, or cold.