Description
A simple and flavorful Provençal vegetable stew.
Ingredients
Scale
- 1 eggplant, cut into 1-inch cubes
- 2 zucchini, cut into 1-inch cubes
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add eggplant, zucchini, red bell pepper, and yellow bell pepper. Cook, stirring occasionally, for 10 minutes.
- Stir in diced tomatoes, thyme, and basil.
- Season with salt and pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or until vegetables are tender.
- Stir occasionally.
- Taste and adjust seasoning if needed.
Notes
- Serve hot or at room temperature.
- Ratatouille can be made ahead and reheated. The flavors meld beautifully overnight.
- Garnish with fresh parsley or basil before serving.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: ratatouille, vegetable stew, french recipe, eggplant, zucchini, bell pepper, healthy, side dish