Classic French Ratatouille Recipe

Ratatouille is a traditional French dish that celebrates the bounty of summer vegetables.

Ingredients (serves 4–6):

• 1 large eggplant (aubergine)
• 2 zucchinis (courgettes)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 large onion
• 3 ripe tomatoes
• 2 cloves of garlic
• Olive oil
• Fresh thyme or herbes de Provence
• Salt and pepper
• Fresh basil (optional)

Instructions:

1. Prep the vegetables: Wash and dice the eggplant, zucchinis, peppers, and tomatoes into similar-sized cubes. Finely chop the onion and garlic.
2. Sauté each vegetable separately: In a large skillet or Dutch oven, heat a tablespoon of olive oil. Start by cooking the eggplant until lightly browned and soft. Remove and set aside. Repeat this process with the zucchini, peppers, and onion (adding oil as needed). This step enhances the individual flavors.
3. Combine everything: Once all vegetables are sautéed, return them to the pot. Add the tomatoes, garlic, a few sprigs of thyme (or 1 tsp of herbes de Provence), salt, and pepper. Stir well.
4. Simmer gently: Cover and cook over low heat for 30–40 minutes, stirring occasionally. The vegetables should be tender but not mushy.
5. Finish and serve: Remove from heat. Let it sit for 10 minutes to allow the flavors to deepen. Garnish with fresh basil if desired.