Recipe details
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Ratatouille
1h 40min
6 servings
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This classic French dish is a flavorful medley of summer vegetables, including eggplant, zucchini, bell peppers, and tomatoes, slowly simmered together with aromatic herbs. Ratatouille is a versatile dish that can be served as a side, a main course, or even as a filling for omelets or quiches. Its vibrant colors and delightful combination of textures make it a true celebration of the season's bounty.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
5 g
7 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the vegetables
Cut the eggplant and zucchini into 1/2-inch thick rounds. Dice the red and yellow bell peppers into 1-inch pieces. Chop the tomatoes. Finely chop the onion. Mince the garlic cloves.
Salt the eggplant
Place the eggplant rounds in a colander and sprinkle with 1/2 teaspoon of salt. Let the eggplant sit for 20 minutes to release excess moisture. Rinse the eggplant and pat it dry with a paper towel.
Sauté the onion and garlic
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the eggplant and zucchini
Add the eggplant and zucchini rounds to the pot. Stir to combine with the onion and garlic. Cook, stirring occasionally, for 5 minutes.
Add the bell peppers and tomatoes
Add the diced bell peppers and chopped tomatoes to the pot. Stir to combine all the vegetables.
Add herbs and seasonings
Tie the thyme and rosemary sprigs together with kitchen twine. Add the herb bundle, bay leaf, remaining 1/2 teaspoon of salt, and black pepper to the pot. Drizzle the remaining 2 tablespoons of olive oil over the vegetables.
Simmer the ratatouille
Reduce the heat to low, cover the pot, and let the ratatouille simmer for 1 hour, stirring occasionally, until the vegetables are tender and the flavors have melded.
Remove herbs and serve
Remove the herb bundle and bay leaf from the pot. Serve the ratatouille hot as a side dish or over rice or pasta as a main course.
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