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French Ratatouille

French Ratatouille
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French Ratatouille is a vibrant and comforting Provençal vegetable stew made with fresh summer produce like eggplant, zucchini, bell peppers, and tomatoes. It features sautéed vegetables combined with aromatic herbs and olive oil, resulting in a colorful, healthy dish with layered textures and rich flavors. Perfect as a main course or side dish, this timeless recipe is easy to prepare, adaptable to various dietary needs, and ideal for any season.

Ingredients

Scale

Vegetables

  • 2 firm and glossy eggplants, cut into evenly sized cubes
  • 2 medium zucchinis, cut into evenly sized cubes
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 4 ripe tomatoes, diced (or 1 can of diced tomatoes if out of season)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely chopped

Herbs and Seasonings

  • 2 teaspoons fresh thyme leaves (or rosemary/oregano as variation)
  • 1/4 cup fresh basil, chopped (plus extra for garnish)
  • 1/4 cup fresh parsley, chopped (plus extra for garnish)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Oils and Extras

  • 4 tablespoons extra-virgin olive oil

Instructions

  1. Prepare Your Vegetables: Wash all fresh vegetables thoroughly. Cut eggplant and zucchini into evenly sized cubes, slice bell peppers into strips, dice tomatoes, and finely chop onion and garlic. Uniform cuts ensure even cooking and a pleasing presentation.
  2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, cooking until softened and translucent to build a fragrant base for the dish.
  3. Cook Vegetables Separately: In batches, sauté eggplant cubes in olive oil until they begin to brown and become tender but not mushy. Repeat separately with zucchini then bell peppers, preserving each vegetable’s texture and preventing sogginess.
  4. Combine and Simmer: Return all sautéed vegetables to the skillet. Add diced tomatoes, fresh herbs, salt, and pepper. Stir well and bring to a gentle simmer over low heat. Allow to cook uncovered for 20 to 30 minutes, stirring occasionally, to meld flavors and thicken the mixture.
  5. Final Seasoning and Serve: Taste and adjust seasoning as needed. Finish by adding fresh chopped basil or parsley before serving for a burst of freshness and vibrant color. Serve warm as a main dish or side.

Notes

  • Cook vegetables separately to maintain their unique textures and avoid a mushy stew.
  • Use high-quality extra-virgin olive oil for the best flavor.
  • Simmer slowly to develop deep, blended flavors.
  • Add fresh basil or parsley at the end for a lively finish.
  • Do not overload the pan; cooking in batches ensures even heat and better caramelization.
  • For variations, add chickpeas or white beans for protein, red chili flakes for spice, or mushrooms for umami.
  • Oven-baked ratatouille is a beautiful alternative presentation by layering and roasting sliced vegetables.

Nutrition

Keywords: French Ratatouille, vegetable stew, Provençal cuisine, healthy vegetable dish, summer vegetables, gluten free, vegan, easy vegetable recipe

Find it online: https://tastebudtrek.com/french-ratatouille/