Description
Enjoy the rich flavors of this classic French dish with Nanou’s Authentic Ratatouille Recipe. This hearty vegetable stew is bursting with the essence of Provence, featuring tender eggplant, zucchini, bell peppers, and ripe tomatoes infused with aromatic herbs. A perfect main course or side dish for a cozy meal.
Ingredients
Scale
Eggplant:
- 1 medium eggplant, diced
Zucchinis:
- 2 medium zucchinis, diced
Bell Peppers:
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
Onion:
- 1 medium onion, chopped
Garlic:
- 3 cloves garlic, minced
Ripe Tomatoes:
- 4 medium ripe tomatoes, chopped
Olive Oil:
- 1/4 cup olive oil
Herbs:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1 bay leaf
Seasonings:
- Salt and black pepper, to taste
Basil:
- 2 tablespoons fresh basil, chopped (plus more for garnish)
Instructions
- Sauté Eggplant: In a large skillet, cook the diced eggplant in olive oil until softened and browned. Set aside.
- Cook Zucchini: Sauté zucchinis until golden. Remove and set aside.
- Sauté Peppers and Onion: Cook bell peppers and onion until tender. Add garlic and cook briefly.
- Add Tomatoes and Seasonings: Stir in tomatoes, thyme, rosemary, oregano, bay leaf, salt, and pepper. Simmer.
- Combine Vegetables: Return eggplant and zucchini to the pot, simmer until tender.
- Finish and Serve: Remove bay leaf, stir in fresh basil, adjust seasoning, and serve warm or at room temperature.
Notes
- Ratatouille tastes even better the next day as the flavors deepen.
- Serve with crusty bread, over rice, or as a side to grilled meats.
- For a more rustic version, roast the vegetables separately before combining.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
