Ratatouille
Ratatouille; In the heart of French culinary tradition lies a dish that not only tantalizes the taste buds but also embodies the essence of rustic simplicity – Ratatouille. This classic Provençal vegetable medley is a celebration of seasonal produce and a testament to the artistry of French cooking. Let's take a journey through time and explore the rich history and origins of this flavorful masterpiece.
Ingredients
- 1 large eggplant diced
- 2 zucchinis sliced
- 1 large onion finely chopped
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 3 ripe tomatoes chopped
- 4 cloves garlic minced
- 1/4 cup olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Prepare the Vegetables:
- Wash and dice the eggplant, slice the zucchinis, chop the onion, dice the red and yellow bell peppers, and chop the tomatoes.
- Sauté the Onion and Garlic:
- In a large pan, heat olive oil over medium heat. Add chopped onions and minced garlic. Sauté until the onions are translucent.
- Add Bell Peppers:
- Add the diced red and yellow bell peppers to the pan. Cook for 3-4 minutes until they begin to soften.
- Add Zucchinis and Eggplant:
- Incorporate the diced zucchinis and eggplant into the pan. Cook for an additional 5-7 minutes until the vegetables are slightly browned.
- Add Tomatoes and Seasoning:
- Stir in the chopped tomatoes, dried thyme, dried oregano, salt, and black pepper. Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes.
- Simmer Until Vegetables are Tender:
- Allow the mixture to simmer until all the vegetables are tender but not mushy. Stir occasionally to prevent sticking.
- Garnish and Serve:
- Once done, remove the pan from heat. Garnish with fresh basil leaves. Serve the Ratatouille warm as a side dish or over cooked pasta or rice.