Ingredients:
- 1 large eggplant, diced
- 2 zucchinis, sliced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 large tomatoes, chopped (or 1 can of diced tomatoes)
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil or parsley, chopped (for garnish)
Ingredients:
- 1 large eggplant, diced
- 2 zucchinis, sliced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 large tomatoes, chopped (or 1 can of diced tomatoes)
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions:
- Prepare the Vegetables:
- Dice the eggplant, zucchinis, bell peppers, and tomatoes.
- Chop the onion and mince the garlic.
- Cook the Vegetables:
- Heat 2 tablespoons of olive oil in a large skillet or pot over medium-high heat.
- Add the diced eggplant and cook until slightly tender, about 5 minutes. Remove from the skillet and set aside.
- In the same skillet, add another 2 tablespoons of olive oil. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the diced bell peppers and cook for about 5 minutes.
- Add the sliced zucchinis and cook for another 5 minutes.
- Combine Ingredients:
- Return the cooked eggplant to the skillet.
- Add the chopped tomatoes (or canned diced tomatoes) to the skillet.
- Stir in dried thyme, dried basil, dried oregano, salt, and pepper.
- Simmer the Ratatouille:
- Reduce heat to low, cover, and let the mixture simmer for about 30 minutes, stirring occasionally. The vegetables should be tender and the flavors well combined.
- Final Touches:
- Taste and adjust the seasoning with salt and pepper as needed.
- Remove from heat and let it cool slightly.
- Garnish:
- Garnish with freshly chopped basil or parsley.
- Serve:
- Enjoy your ratatouille as a main dish with crusty bread or as a side dish with grilled meats or fish.
Instructions:
- Prepare the Vegetables:
- Dice the eggplant, zucchinis, bell peppers, and tomatoes.
- Chop the onion and mince the garlic.
- Cook the Vegetables:
- Heat 2 tablespoons of olive oil in a large skillet or pot over medium-high heat.
- Add the diced eggplant and cook until slightly tender, about 5 minutes. Remove from the skillet and set aside.
- In the same skillet, add another 2 tablespoons of olive oil. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the diced bell peppers and cook for about 5 minutes.
- Add the sliced zucchinis and cook for another 5 minutes.
- Combine Ingredients:
- Return the cooked eggplant to the skillet.
- Add the chopped tomatoes (or canned diced tomatoes) to the skillet.
- Stir in dried thyme, dried basil, dried oregano, salt, and pepper.
- Simmer the Ratatouille:
- Reduce heat to low, cover, and let the mixture simmer for about 30 minutes, stirring occasionally. The vegetables should be tender and the flavors well combined.
- Final Touches:
- Taste and adjust the seasoning with salt and pepper as needed.
- Remove from heat and let it cool slightly.
- Garnish:
- Garnish with freshly chopped basil or parsley.
- Serve:
- Enjoy your ratatouille as a main dish with crusty bread or as a side dish with grilled meats or fish.