Ratatouille is a delightful Provençal dish showcasing the vibrant flavors and textures of seasonal summer vegetables. This recipe takes inspiration from the south of France, layering sliced eggplant, zucchini, bell peppers, and tomatoes in a fragrant tomato sauce.
Ingredients:
- Olive oil (for sautéing)
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium eggplant, thinly sliced
- 2 zucchini, thinly sliced
- (4 oz) can diced tomatoes, undrained
- 1/2 cup vegetable broth
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped (for garnish)
Instructions:
- Sauté the aromatics: In a large skillet or Dutch oven, heat a drizzle of olive oil over medium heat. Add the onion and garlic, and cook until softened and translucent, about 5 minutes.
- Add bell peppers: Stir in the red and yellow bell peppers, and cook for another 5 minutes, or until softened slightly.
- Layer the vegetables: Arrange half of the eggplant slices in a single layer on the bottom of the pan. Season with salt and pepper. Top with half of the zucchini slices and half of the bell pepper mixture. Repeat with another layer of eggplant, zucchini, and bell peppers.
- Simmer in sauce: In a bowl, combine the diced tomatoes, vegetable broth, thyme, oregano, and a pinch of salt and pepper. Pour the sauce over the layered vegetables in the pan.
- Bring to a simmer: Cover the pan and bring the sauce to a simmer. Reduce heat to low and cook for 30-35 minutes, or until the vegetables are tender.
- Serve: Remove the pan from the heat and let the ratatouille rest for 10 minutes before serving. Garnish with chopped fresh basil leaves and a drizzle of olive oil, if desired.
Tips:
- For a richer flavor, you can roast the vegetables before layering them in the pan. Preheat your oven to 400°F (200°C). Toss the sliced vegetables with olive oil, salt, and pepper, and roast for 15-20 minutes, or until tender-crisp.
- If you don’t have fresh basil, you can substitute with 1/2 teaspoon of dried basil.
- Ratatouille can be served hot, warm, or at room temperature. It’s also delicious leftover, reheated gently in a saucepan.
- Feel free to experiment with different types of summer squash or add other vegetables like cherry tomatoes or chopped fresh herbs.