Ratatouille
A Provençal stew of eggplant, zucchini, peppers and tomatoes cooked slowly with garlic, thyme and olive oil until silky.
- Servings
- 6
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15 min
Ingredients
Equipment
- Large Dutch oven or deep skillet
Instructions
Heat 2 tbsp oil in the pot over medium-high heat. Brown the eggplant with a pinch of the salt, stirring now and then, until golden, 8 minutes. Move to a bowl.
Add 1 tbsp more oil and brown the zucchini, 5 minutes. Add it to the eggplant.
Add the rest of the oil, the onion and peppers and cook until soft, 8 minutes. Add the garlic and thyme for 1 minute.
Add the tomatoes and the rest of the salt and simmer for 10 minutes. Return the eggplant and zucchini and simmer gently, stirring occasionally, until everything is very tender, 20 minutes.
Stir in the basil and taste for salt. Serve warm or at room temperature with crusty bread, rice or polenta.
Notes
- Cooking the vegetables separately first keeps them from turning to mush and lets each brown properly.
- Ratatouille tastes even better the next day.
My notes
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Nutrition estimate
- Calories
- 185
- Protein
- 4 g
- Carbs
- 17 g
- Fat
- 13 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
