Classic Ratatouille
Traditional dish · French
A traditional Provençal vegetable stew featuring slow-cooked, tender vegetables like eggplant, zucchini, bell peppers, tomatoes, and onions, seasoned with herbs de Provence. Each vegetable is often cooked separately before being combined to maintain its distinct texture and flavor.
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Ingredients
- Eggplant1 large
- Zucchini2 medium
- Bell Peppers (red, yellow)2 total
- Tomatoes4 ripe
- Onion1 large
- Garlic4 cloves
- Olive Oil1/4 cup
- Herbs de Provence1 tbsp
- Tomato Paste2 tbsp
- Fresh Basil1/4 cup, chopped
- Saltto taste
- Black Pepperto taste
Steps
- 1
Dice eggplant, zucchini, bell peppers, and onions into roughly 1-inch pieces. Mince garlic. Chop tomatoes or use canned diced tomatoes.
- 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add onions and cook until softened, about 5-7 minutes.
- 3
Add minced garlic and cook for 1 minute until fragrant.
- 4
Add eggplant and bell peppers. Cook, stirring occasionally, until slightly softened, about 10-15 minutes.
- 5
Add zucchini and cook for another 5-7 minutes.
- 6
Stir in tomato paste, herbs de Provence, chopped tomatoes, salt, and pepper. Bring to a simmer.
- 7
Reduce heat to low, cover, and simmer for at least 30-45 minutes, or until vegetables are very tender and flavors have melded. Stir occasionally.
- 8
Stir in fresh basil just before serving.
