A hearty and flavorful French vegetable stew made with a variety of vegetables, including eggplant, zucchini, bell peppers, and tomatoes. It is delicious served over rice or pasta, or as a topping for crostini.
Prep 15 min · Cook 45 min · Serves 6
Ingredients
Olive oil2 tbsp · 30 ml
Onion1(diced)
Garlic3 cloves(minced)
Eggplant1(diced)
Zucchini1(diced)
Red bell pepper1(diced)
Yellow bell pepper1(diced)
Tomatoes2(diced)
Salt1 tsp
Pepper½ tsp
Herbs de Provence1 tsp
Basil1 tbsp(chopped)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the eggplant, zucchini, bell peppers, and tomatoes to the pot and season with salt, pepper, and Herbs de Provence. Stir to combine.
Reduce the heat to low and simmer the ratatouille until the vegetables are tender, about 30–40 minutes.
Stir in the basil and adjust the seasoning to taste.
Serve the ratatouille over rice, pasta, or crostini, or as a side dish.
This is high summer in a pot, made when the garden gives more zucchini and
tomatoes than anyone knows what to do with. It only gets better overnight, so
make plenty and be glad for the leftovers.
The Chef's Touch Ratatouille is a versatile and flavorful dish that can be served in a variety of ways. Try serving it over a bed of quinoa or couscous, or using it as a topping for grilled chicken or fish. You can also try adding other vegetables, such as chopped carrots or mushrooms, to the mix. Enjoy!
