Description
Bright eggplant, zucchini, peppers, and tomatoes meld in a savory tomato base, releasing warm, herb-laced aromas. Each tender bite bursts with garden-fresh sweetness and earthy depth.
Ingredients
- 2 tbsp olive oil
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 1 medium eggplant diced
- 1 medium zucchini diced
- 1 medium yellow squash diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 4 medium tomatoes chopped
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt to taste
- Pepper to taste
- 8 leaves fresh basil
Instructions
- Heat the olive oil in a large skillet over medium heat and add the sliced onion and minced garlic, sauté until softened.
- Add the diced eggplant and cook for about 5 minutes until it begins to brown.
- Stir in the zucchini, yellow squash, red bell pepper, and green bell pepper, cooking for another 5 minutes.
- Add the chopped tomatoes, tomato paste, dried thyme, dried oregano, and bay leaf, stirring to combine.
- Reduce heat to low, cover, and simmer for 20 to 25 minutes until all vegetables are tender and flavors meld.
- Remove the bay leaf, season with salt and pepper to taste, and garnish with fresh basil leaves before serving.
Notes
- Ratatouille can be prepared a day ahead to deepen the flavor.
- For a classic presentation, arrange vegetables in a spiral and bake at 375°F for 30 minutes.
- Use ripe, in-season vegetables for the best taste.
- Leftovers taste even better reheated and make a great side or topping for pasta or bread.