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Vegetable Ratatouille

Ratatouille is a stewed vegetable dish featuring eggplant, zucchini, bell peppers, and tomatoes slow-cooked with garlic and herbs. The final dish has a vibrant, chunky consistency with softened vegetables that meld together, showcasing bright colors and fragrant aromas.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 lb eggplant cut into 1-inch cubes
  • 2 zucchini sliced into rounds
  • 2 red bell pepper chopped into strips
  • 4 cups tomatoes diced
  • 4 cloves garlic minced
  • 2 tsp fresh thyme chopped
  • 3 tbsp olive oil
  • to taste salt and pepper

Equipment

  • Large skillet or Dutch oven
  • Sharp Knife
  • Cutting board
  • Wooden spoon or spatula

Method
 

  1. Heat olive oil in a large skillet over medium heat until shimmering, then add the eggplant cubes. Cook, stirring occasionally, until they soften and turn golden brown, about 8-10 minutes.
  2. Add sliced zucchini to the skillet along with a pinch of salt. Cook together, stirring gently, until zucchini begins to soften, about 5 minutes.
  3. Stir in chopped bell peppers and minced garlic, cooking for another 3-4 minutes until fragrant and peppers start to soften.
  4. Add diced tomatoes and fresh thyme, stirring well. Reduce heat to low, cover partially, and let simmer gently for about 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.
  5. Taste and season with salt and freshly ground pepper as needed, then cook for another 5 minutes uncovered to thicken the sauce slightly.
  6. Remove from heat and serve the ratatouille hot, garnished with extra thyme if desired, and enjoying the colorful, fragrant vegetable stew.