Ratatouille
Ratatouille is a vibrant, rustic dish that captures the essence of summer with its colorful medley of fresh vegetables. This easy-to-make ratatouille recipe features eggplant, zucchini, bell peppers, and tomatoes, all simmered together in aromatic herbs and olive oil. Perfect for impressing guests or enjoying as a comforting family meal, each bite promises a burst of flavor that transports you to the sunlit streets of Provence. Enjoy it warm or at room temperature, making it a versatile addition to any gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Sautéing
- Cuisine: French
Ingredients
Scale
- 1 medium eggplant, diced
- 2 medium zucchinis, sliced
- 2 bell peppers (red and yellow), diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) whole San Marzano tomatoes
- 3 tbsp extra virgin olive oil
- 2 tsp fresh thyme leaves
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prep the vegetables: Wash and dice the eggplant; sprinkle with salt and let sit.
- Sauté onions and garlic: Heat olive oil in a skillet over medium heat; cook onions and garlic until softened.
- Add eggplant and bell peppers: Stir in drained eggplant cubes and diced peppers; cook until softened.
- Incorporate zucchini and tomatoes: Add sliced zucchini and canned tomatoes; stir gently.
- Season with herbs: Mix in thyme, salt, and pepper; simmer for 20-25 minutes until tender.
- Finish with fresh basil: Serve warm or at room temperature with torn basil on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg