Ratatouille is a vibrant and hearty vegetable stew from France, celebrated for its simplicity and fresh ingredients. Here's how to make this delicious dish:
Ingredients:
- 1 large eggplant, diced
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 large tomatoes, diced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
1. **Prepare the vegetables**: Dice the eggplant and sprinkle it with a pinch of salt. Let it sit for 20 minutes to draw out the bitterness, then rinse and pat dry. Meanwhile, chop and slice the other vegetables.
2. **Cook the onion and garlic**: In a large pot or skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened and fragrant.
3. **Add the bell peppers**: Stir in the chopped red and yellow bell peppers, cooking for about 5 minutes until they begin to soften.
4. **Cook the eggplant and zucchini**: Add the diced eggplant and sliced zucchini to the pot. Sauté for another 10 minutes, stirring occasionally.
5. **Simmer with tomatoes and herbs**: Add the diced tomatoes to the mixture, along with dried thyme, dried basil, salt, and pepper. Cover the pot and let the vegetables simmer on low heat for 30 minutes, stirring occasionally.
6. **Check for flavors**: Taste and adjust the seasoning if needed. The vegetables should be tender, and the flavors well combined.
7. **Garnish and serve**: Serve the Ratatouille warm or at room temperature, garnished with fresh basil leaves. It's delicious on its own, or you can pair it with crusty bread, rice, or pasta.