1. Prepare the Vegetables:
Dice the eggplant, zucchini, and peppers into even cubes.
Chop the tomatoes (fresh or canned) into small pieces.
2. Sauté the Vegetables:
Heat 1 tbsp of olive oil in a large pan or casserole dish over medium heat.
Add the onion and sauté for about 5 minutes until softened and translucent.
Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
3. Add More Vegetables:
Add the eggplant cubes to the pan and sauté for 5-7 minutes, stirring occasionally, until they become soft and golden brown.
Then, add the peppers and zucchini, continuing to sauté for another 5-7 minutes until they are lightly browned.
4. Add Tomatoes and Spices:
Add the chopped tomatoes, thyme, oregano, and bay leaf (if using) to the pan. Stir well.
Bring the mixture to a boil, then season with salt and pepper to taste.
Lower the heat and simmer the vegetables over low heat for 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors are well blended.
5. Season and Garnish:
Once the vegetables are cooked, remove the bay leaf (if used).
Garnish with fresh basil if desired and taste again for seasoning, adjusting if needed.
Serving:
Serve your ratatouille as a main dish with rice, bread, or as a delicious side to meat or fish. The flavors deepen as it rests, making it perfect for leftovers!
Enjoy your hearty, vegetable-packed ratatouille!
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