Ratatouille
Ratatouille02.jpg by Wikidemo · CC BY 2.0
Ratatouille is a classic French vegetable stew renowned for its vibrant flavors and comforting texture. This dish combines tender summer vegetables simmered in a fragrant tomato sauce, making it perfect for both casual weeknight dinners and special gatherings. Its harmonious blend of herbs and fresh produce celebrates the essence of Provencal cuisine.
Originating from the Provence region of France, ratatouille's name is derived from the French word 'touiller,' meaning to stir or toss. Historically, it was a humble peasant dish made from readily available vegetables, but today it has gained worldwide fame for its wholesome taste and colorful presentation. Whether served as a main or side, ratatouille brings a burst of sunshine to any table.
Ingredients
- 2 tbsp olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, diced
- 4 large tomatoes, chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium heat.
- 2
Add sliced onion and cook until translucent, about 5 minutes.
- 3
Stir in minced garlic and cook for another minute until fragrant.
- 4
Add sliced red and yellow bell peppers; sauté for 5 minutes until slightly softened.
- 5
Mix in diced eggplant and cook for another 8-10 minutes, stirring occasionally.
- 6
Add chopped tomatoes, dried thyme, and oregano. Season with salt and pepper.
- 7
Reduce heat to low, cover, and let simmer for 20-25 minutes until vegetables are tender and flavors meld.
- 8
Taste and adjust seasoning if needed.
- 9
Serve hot, garnished with fresh basil leaves.