Ratatouille

How to Make Ratatouille

Ingredients

• 1 eggplant, diced

• 1 zucchini, sliced

• 1 yellow squash, sliced (optional)

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 onion, chopped

• 3–4 tomatoes, chopped (or 1 can diced tomatoes)

• 3 garlic cloves, minced

• 3 tablespoons olive oil

• 1 teaspoon dried thyme (or fresh thyme)

• 1 teaspoon dried basil or oregano

• Salt and black pepper to taste

• Fresh basil for garnish (optional)

---

Instructions

1. Prepare the vegetables

• Wash and cut all vegetables into similar-sized pieces so they cook evenly.

• Set aside.

2. Sauté the onion and garlic

• Heat 1 tablespoon olive oil in a large pan over medium heat.

• Add chopped onions and cook until soft, about 5 minutes.

• Add garlic and cook for 1 minute more.

3. Cook the eggplant

• Add another tablespoon of olive oil and stir in the diced eggplant.

• Cook for 5–7 minutes until it begins to soften.

4. Add the other vegetables

• Add zucchini, yellow squash, and bell peppers.

• Stir well and cook for 5 minutes.

5. Add tomatoes and seasonings

• Add chopped tomatoes (or canned tomatoes), thyme, basil/oregano, salt, and pepper.

• Stir everything together.

6. Simmer

• Reduce heat to low, cover the pan, and simmer for 20–30 minutes until all vegetables are tender.

• Adjust seasoning to taste.

7. Serve

• Serve hot as a main dish with bread, or as a side dish with meat or fish.

• Garnish with fresh basil for extra flavor.