Ratatouille is a famous dish from the Provençal region of southern France. It is a perfect dish for late summer when tomatoes, eggplant and zucchini are in season.
Serve ratatouille hot, cold or at room temperature with grilled meats, fish or just some good, crusty bread. It is also delicious tossed with pasta.
Ratatouille
Course: VegetablesCuisine: France4 to 6
servingsRatatouille is a famous dish from the Provençal region of southern France. It is a perfect dish for late summer when tomatoes, eggplant and zucchini are in season.
Ingredients
Olive oil — 2 to 3 tablespoons
Onion, diced — 1
Bell pepper, diced — 1
Garlic, minced — 2 to 3 cloves
Eggplant, diced — 1 medium
Zucchini, diced — 1 medium
Tomatoes, seeded and diced — 1 or 2
Salt and pepper — to taste
Basil leaves, torn into pieces — 1/2 bunch
Directions
- Heat the olive oil in a sauté pan over medium flame. Add the onion and bell pepper and sauté until the onion becomes translucent. Add garlic and stir in until cooked through, 2 to 3 minutes.
- Add eggplant, zucchini, tomato, about 1/4 cup water and the salt and pepper. Bring to a boil and then reduce heat to low. Cover and simmer until the eggplant cooked through, about 20 minutes. Add water as needed to keep vegetables moist.
- Remove from heat and stir in the basil. Adjust seasoning and serve hot, cold or at room temperature.
Ratatouille Notes and Variations
- The amounts of vegetables are not set in stone. Use a little more or a little less of each to your liking.
- For an added dimension of flavor, use a little white wine in place of the water.
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