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Ratatouille

Recipes » Side Dish » Vegetables

This vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta.

Yield: 8 Servings Ready in 1 hours

Cuisine: FrenchMain Ingredient: Squash

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Verified by SunnyJF

Original recipe makes 8 Servings

1/3 cupolive oil

2 mediumonions; chopped

4 clove garlic; minced

2 largeeggplants; (2 pounds), peeled in strips and cut into 3/4-inch cubes

4 mediumzucchini; (2 pounds), cut into 1-inch cubes

Salt and pepper

3 yellow or red bell peppers; ribs and seeds removed, cut into 3/4-inch cubes

1 can (28 oz)diced tomatoes

1 teaspoondried thyme

1/2 cupfresh basil; chopped

Ratatouille Preparation

1.In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.

2.Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.

3.Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)