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Ratatouille

Servings: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

  • 1 large eggplant
  • 2 medium zucchini
  • 1 medium red bell pepper
  • 1 large onion
  • 2 garlic cloves
  • 14.5 ounces canned diced tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 bay leaf
  • to taste salt and pepper

Instructions:

  1. 1. Cut the eggplant and zucchini into 1-inch chunks. Chop pepper and onion into similar sizes.
  2. 2. Saute onion and bell pepper in olive oil until onion is translucent.
  3. 3. Add garlic and saute for another minute or two.
  4. 4. Add the tomatoes, then nestle the chunks of eggplant and zucchini into the pan. Drizzle the remaining oil over the top.
  5. 5. Sprinkle with thyme, salt, pepper and add the bay leaf.
  6. 6. Cover the pan and simmer on a low heat for about 40 minutes, or until vegetables are tender.
  7. 7. Remove bay leaf before serving. Ratatouille can be served hot or at room temperature.