Ratatouille
A vibrant French vegetable medley where eggplant, zucchini, bell peppers, and tomatoes are layered and slow-cooked with aromatic herbs until tender and deeply flavorful. Swap vegetables and proteins to create endless variations of this rustic Provençal classic.
Ingredients
Method
Cut the eggplant, zucchini, and bell pepper into 1-inch cubes. Dice the onion and mince the garlic.
Heat 1.5 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and cook until softened, about 5 minutes, stirring occasionally.
Add the garlic and cook for 1 minute until fragrant. Stir in the eggplant and cook for 3–4 minutes, then add the remaining 1.5 tbsp olive oil as needed.
Add the zucchini and bell pepper, stirring to combine. Cook for 5 minutes, allowing vegetables to soften slightly.
Pour in the canned tomatoes with juice. Stir in the oregano, thyme, paprika, salt, and black pepper. Bring to a simmer.
Reduce heat to low and simmer uncovered for 25–35 minutes, stirring occasionally, until all vegetables are tender and the flavors have melded. Adjust seasoning to taste.
Ladle into bowls or serve alongside crusty bread, rice, or pasta. Garnish with fresh parsley and drizzle with olive oil if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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