Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Ratatouille is a vegetable stew from Provence in southern France, made with the produce of a summer garden: eggplant, zucchini, peppers and tomatoes, cooked slowly in olive oil with garlic and herbs.
It is excellent warm or cold, and tastes even better the next day.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
Photo credits: Photo 1: Merve Gülhan on Pexels; Photo 2: Edita Brus on Pexels; Photo 3: Deane Bayas on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Ratatouille
Description
Classic French ratatouille with eggplant, zucchini, bell pepper, tomato, onion, garlic and thyme, slowly simmered in olive oil.Ingredients
For the ratatouille
Instructions
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Sprinkle the eggplant with salt and rest for 15 minutes, then pat dry.
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Heat 2 tablespoons of oil in a large pot and cook the eggplant until golden, about 8 minutes. Remove and set aside.
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In the same pot, add the remaining oil and cook the onion for 5 minutes. Add the peppers and cook for 5 more minutes.
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Add the zucchini and garlic and cook for 3 minutes.
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Stir in the tomatoes, thyme, bay leaf and salt. Return the eggplant to the pot.
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Cover and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Uncover for the last 10 minutes to thicken.
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Remove the thyme and bay leaf, season to taste and finish with basil.
