Name: Classic Ratatouille with Fresh Herbs
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 large Eggplant, cubed; 2 medium Zucchini, sliced; 1 large Red Bell Pepper, diced; 1 large Yellow Onion, diced; 4 cloves Garlic, minced; 1.5 cups Crushed Tomatoes; 0.25 cup Extra Virgin Olive Oil; 1 tsp Fresh Thyme; 0.25 cup Fresh Basil, torn; 1 tsp Kosher Salt

"Experience the soul of Provence with this vibrant vegetable medley, where succulent eggplant and tender zucchini meld with sun-ripened tomatoes and fragrant herbs. This slow-simmered classic is the ultimate celebration of summer produce, perfect as a sophisticated main or a versatile side dish."

Ingredients

Qty	Item
1 large 450 g	Eggplant, cubed
2 medium 400 g	Zucchini, sliced
1 large 150 g	Red Bell Pepper, diced
1 large 150 g	Yellow Onion, diced
4 cloves 12 g	Garlic, minced
1.5 cups 350 ml	Crushed Tomatoes
0.25 cup 60 ml	Extra Virgin Olive Oil
1 tsp 5 g	Fresh Thyme
0.25 cup 10 g	Fresh Basil, torn
1 tsp 6 g	Kosher Salt

How to Make Classic Ratatouille with Fresh Herbs

Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Sauté the cubed eggplant until golden brown and softened, about 8-10 minutes, then remove and set aside.

Add another 2 tablespoons of olive oil to the pot. Sauté the onions and bell peppers until translucent and soft, approximately 5-7 minutes.

Add the garlic and zucchini to the pot, cooking for another 5 minutes until the zucchini begins to soften.

Stir in the crushed tomatoes, fresh thyme, and the previously cooked eggplant. Season generously with salt and black pepper.

Reduce the heat to low, cover the pot, and simmer for 25-30 minutes. Stir occasionally until the vegetables are tender and the sauce has thickened.

Remove from heat and stir in the fresh basil. Drizzle with a little extra olive oil and serve warm or at room temperature.

·
Sautéing the eggplant separately first is crucial as it prevents it from becoming mushy and ensures a rich, caramelized flavor.
·
For the best texture, try to dice all your vegetables into uniform half-inch cubes.
·
Ratatouille actually tastes better the next day after the flavors have had time to fully meld in the refrigerator.

Frequently Asked Questions

Can I freeze Ratatouille?

Yes, Ratatouille freezes very well for up to 3 months. Thaw it in the fridge overnight before reheating on the stove.

What is the best way to serve Ratatouille?

It is delicious served over creamy polenta, with crusty French bread, or as a topping for grilled chicken or fish.

Do I need to peel the eggplant?

No, the skin of the eggplant provides structure and contains many nutrients, though you can peel it if you prefer a softer texture.

Can I use dried herbs instead of fresh?

Yes, but use only 1/3 of the amount (1 teaspoon of dried herbs for every tablespoon of fresh) as dried herbs are more concentrated.

Video Tutorials

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