Description
A classic French dish, Ratatouille is a flavorful vegetable stew made with eggplant, zucchini, bell peppers, and tomatoes cooked in olive oil with aromatic herbs. This recipe yields a delicious and hearty dish that is perfect as a side or even a main course.
Ingredients
Units
Scale
Eggplant:
- 1 medium-large eggplant, 1 pound, cut into 1/2-inch pieces
- Sea salt
Zucchini:
- 2 medium zucchini, 1 pound, cut into 1/2-inch pieces
- Sea salt
Other Vegetables:
- 6 tablespoons extra-virgin olive oil, plus more as needed
- 1 medium yellow onion, chopped
- 1 red or yellow bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
- 3 garlic cloves, chopped
- 1 pound tomatoes on the vine, 3 to 5, cut into 1/2-inch pieces
- Pinch red pepper flakes
- Pinch cane sugar
- 1 tablespoon white wine vinegar
- 2 teaspoons chopped fresh thyme leaves
- Freshly ground black pepper
- 1/4 cup thinly sliced fresh basil leaves, plus more torn basil for garnish
Instructions
- Prepare the Eggplant: Sprinkle eggplant with salt and allow to drain for 20 minutes. Pat dry.
- Cook the Eggplant and Zucchini: Sauté eggplant in olive oil until tender. Add zucchini, season, and set aside.
- Sauté Onion and Pepper: Cook onion and pepper until softened. Add garlic and continue cooking.
- Add Tomatoes and Seasonings: Combine tomatoes, red pepper flakes, and sugar. Cook until tomatoes break down.
- Combine and Cook: Mix in eggplant and zucchini with vinegar, thyme, salt, and pepper. Cook until thickened.
- Finish and Serve: Stir in basil, adjust seasoning, garnish with basil, and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 12g
- Sodium: 590mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 9g
- Protein: 5g
- Cholesterol: 0mg
