Classic French Ratatouille Recipe
This classic French ratatouille recipe brings the sunny flavors of Provence right to your table. A medley of summer vegetables - eggplant, zucchini, bell peppers, and tomatoes - are slowly simmered with aromatic herbs to create a dish that's both comforting and elegant.
Ingredients
- 2 large eggplants diced (about 4 cups)
- 3 zucchini diced (about 3 cups)
- 2 red bell peppers diced
- 4 large ripe tomatoes diced (about 3 cups)
- 1 large onion diced
- 4 garlic cloves minced
- ¼ cup olive oil
- 2 tablespoons fresh thyme leaves
- ¼ cup fresh basil chopped
- 2 bay leaves
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium heat.
- Add onions and garlic, sauté until softened and fragrant, about 5 minutes.
- Add eggplant and bell peppers. Cook for 8-10 minutes, stirring occasionally.
- Add zucchini and cook for another 5 minutes.
- Add tomatoes, thyme, basil, and bay leaves. Season with salt and pepper.
- Reduce heat to low, cover the pot, and simmer for 30-40 minutes, stirring occasionally.
- Remove from heat and let stand for at least 30 minutes before serving.
- Adjust seasoning if necessary and remove bay leaves before serving.