Description
Ratatouille is a classic French Provençal vegetable stew made with eggplant, zucchini, bell peppers, and tomatoes simmered with herbs for a colorful, healthy, and flavorful dish.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium eggplant, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 tomatoes, chopped (or 1 can diced tomatoes)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons chopped fresh basil (optional for garnish)
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Add onion and garlic, sauté for 2-3 minutes until fragrant.
- Add eggplant and cook for 5 minutes until slightly softened.
- Add zucchini, squash, and bell peppers. Cook for another 5-7 minutes, stirring occasionally.
- Add tomatoes, thyme, oregano, salt, and pepper. Stir to combine.
- Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until vegetables are tender and flavors are melded.
- Remove from heat and garnish with fresh basil if using.
- Serve warm as a main dish or side with crusty bread or rice.
Notes
- Ratatouille tastes even better the next day after flavors have developed.
- You can roast the vegetables separately for more depth of flavor before combining.
- Serve with a poached egg or over polenta for a hearty vegetarian meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg