Ratatouille

Ingredients

• 1 medium eggplant - diced
• 1 medium zucchini - sliced
• 1 medium bell pepper - diced, any color
• 1 medium onion - chopped
• 2 cloves garlic - minced
• 2 medium tomatoes - chopped
• 4 tablespoons olive oil - preferably extra virgin
• 1 teaspoon dried thyme - or fresh if available
• 1 teaspoon herbes de Provence - or Italian seasoning
• to taste salt
• to taste black pepper
• 2 tablespoons fresh basil - chopped for garnish

Step-by-step instructions

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the diced eggplant and cook for about 7 minutes, stirring occasionally, until it begins to soften.
4. Add the diced bell pepper and sliced zucchini, cooking for another 5 minutes until all vegetables are tender.
5. Stir in the chopped tomatoes, thyme, and herbes de Provence. Season with salt and black pepper. Simmer for about 10–15 minutes, allowing the flavors to meld together.
6. Remove from heat and drizzle with the remaining olive oil. Garnish with fresh basil before serving.

Serving suggestion

Traditionally served warm or at room temperature, ratatouille pairs beautifully with crusty French bread and a glass of rosé wine.

Nutrition per serving (estimated)

Printable recipe PDF

Save this recipe for offline cooking or printing with the MedTable editorial PDF.