Ratatouille

• 2 cups diced eggplant
• 2 cups diced zucchini
• 1 cup diced red bell pepper
• 1 cup diced yellow bell pepper
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and garlic, sauté until softened.
3. 3 Add eggplant and cook for 5 minutes.
4. 4 Stir in zucchini and bell peppers, cook for another 5 minutes.
5. 5 Pour in diced tomatoes, basil, and oregano.
6. 6 Season with salt and pepper.
7. 7 Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
8. 8 Stir in fresh parsley before serving.

Equipment

• Large skillet with a lid

Variations

• Add a splash of balsamic vinegar for extra tang.
• Incorporate some olives or capers for a briny twist.

Substitutions

• Substitute fresh basil or oregano for the dried herbs.
• Use canned diced tomatoes with basil and garlic for added depth.

Pairings

• Pairs well with a glass of rosé.
• A green salad with a lemon vinaigrette complements this dish beautifully.

Nutrition

Tips

• For best flavor, use fresh herbs if available.
• Feel free to adjust the spice level with some red pepper flakes for a kick.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly.

Serving Suggestions

• Serve with crusty bread or over a bed of couscous.
• Pairs beautifully with grilled chicken or fish.

FAQ