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Easy Ratatouille Recipe for Fresh Vegetable Delight

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Ratatouille is a classic Provençal dish that celebrates the vibrant flavors of fresh summer vegetables. This vegetable-packed, colorful recipe is both nutritious and bursting with flavor, making it perfect for a hearty side dish or a satisfying main course.

Ingredients

1 medium-large eggplant (1 pound), cut into ½-inch pieces

Sea salt

6 tablespoons extra-virgin olive oil, plus more as needed

2 medium zucchini (1 pound), cut into ½-inch pieces

1 medium yellow onion, chopped

1 red or yellow bell pepper, stemmed, seeded, and cut into ½-inch pieces

3 garlic cloves, chopped

1 pound tomatoes on the vine (3 to 5), cut into ½-inch pieces

Pinch of red pepper flakes

Pinch of cane sugar

2 teaspoons chopped fresh thyme leaves

Freshly ground black pepper

¼ cup thinly sliced fresh basil leaves, plus more torn basil for garnish

Instructions

  1. Place the eggplant pieces in a colander and sprinkle with ½ teaspoon sea salt. Set the colander over a plate or in the sink and let the eggplant drain for 20 minutes. After draining, blot the eggplant dry with a clean kitchen towel or paper towels.
  2. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, until tender (about 10 to 15 minutes). Transfer the cooked eggplant to a large bowl and set aside.
  3. In the same skillet, add 1 tablespoon of olive oil. Add the zucchini and cook, stirring occasionally, until tender but not mushy (about 3 to 5 minutes). Season with ¼ teaspoon sea salt. Transfer the cooked zucchini to the bowl with the eggplant.
  4. Add another 1 tablespoon of olive oil to the skillet. Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened (about 5 minutes). Stir in the chopped garlic and ¼ teaspoon sea salt. Continue cooking until very tender (about 10 minutes). If the pan becomes dry, add more olive oil as needed.
  5. Stir the remaining 1 tablespoon of olive oil into the skillet with the onion and bell pepper mixture. Add the chopped tomatoes, a pinch of red pepper flakes, and a pinch of cane sugar. Cook until the tomatoes break down (about 8 to 10 minutes).
  6. Return the cooked eggplant and zucchini to the skillet. Add 2 teaspoons chopped fresh thyme leaves, ¼ teaspoon sea salt, and several grinds of freshly ground black pepper. Cook, stirring occasionally, until the ratatouille thickens (about 10 to 15 minutes).
  7. Stir in ¼ cup thinly sliced fresh basil leaves. Season to taste with additional salt and pepper if needed. Garnish with more torn basil leaves before serving.

Notes

For more vegetables, try adding carrots, mushrooms, or potatoes.

If you don’t have fresh thyme, you can use dried herbs like oregano or rosemary.

To add spice, increase the red pepper flakes or add cayenne pepper to taste.

Nutrition

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