Ratatouille

Serves: 4-6

Ingredients

  • 3 tbsp olive oil (divided)
  • 1 large eggplant (cut into small cubes)
  • 1 medium zucchini (sliced into rounds)
  • 1 red bell pepper (cut into bite-sized pieces)
  • 1 yellow bell pepper (cut into bite-sized pieces)
  • 1 medium onion (finely chopped)
  • 4 cloves garlic (minced)
  • 5 medium ripe tomatoes (peeled, seeded, and diced) 
  • Salt and black pepper (to taste)
  • 3 tbsp fresh coriander (chopped)

Instructions

  1. Prepare the Vegetables:
    • Place the diced eggplant in a colander, sprinkle with a bit of salt, and let it sit for 20 minutes to draw out bitterness. Rinse and pat dry with paper towels.
  2. Sauté the Vegetables:
    • Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Sauté the zucchini (2-3 minutes per side). Remove and set aside.
    • Add another tablespoon of olive oil and sauté the eggplant cubes until golden and tender. Remove and set aside.
    • Finally, sauté the bell peppers until they begin to soften (about 3-4 minutes). Remove and set aside.
  3. Cook the Base:
    • Add the remaining tablespoon of olive oil to the pan. Sauté the onions until translucent (about 5 minutes). Stir in the garlic and cook for another minute until fragrant.
    • Add the diced tomatoes. Simmer for 10 minutes, stirring occasionally.
  4. Combine the Ingredients:
    • Return the cooked eggplant, zucchini and bell peppers to the skillet. Gently stir to coat the vegetables in the tomato sauce. Simmer on low heat for 20-30 minutes, stirring occasionally, until the vegetables are tender and flavors meld together. Adjust seasoning with salt and pepper and add the coriander.
  5. Serve:
    • Garnish with fresh parsley and serve warm, at room temperature, or chilled. Ratatouille pairs beautifully with crusty bread, rice, or as a topping for pasta or polenta.

Enjoy your delicious, wholesome ratatouille!