Ingredients
- 1 medium eggplant (about 1 lb), diced into 1-inch cubes
- 2 medium zucchinis, diced into 1-inch cubes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 4 ripe tomatoes, diced (or 1 can of crushed tomatoes)
- 3 tablespoons olive oil (plus extra for drizzling)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 1 bay leaf
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
1. Prep the Vegetables
Start by washing and chopping all your vegetables. Dice the eggplant, zucchini, and bell peppers into uniform pieces to ensure even cooking. Finely chop the onion and mince the garlic.
Pro Tip: Sprinkle the diced eggplant with a little salt and let it sit for 10 minutes. This helps draw out excess moisture and prevents it from becoming soggy.
2. Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Cook the Vegetables
Add the diced eggplant to the pot and cook for 5 minutes, stirring occasionally. Next, add the zucchini and bell peppers, and cook for another 5 minutes.
4. Simmer with Tomatoes and Herbs
Stir in the diced tomatoes (or crushed tomatoes), thyme, rosemary, and bay leaf. Season with salt and pepper to taste. Reduce the heat to low, cover the pot, and let the Ratatouille simmer for 25-30 minutes, stirring occasionally.
5. Finish and Serve
Once the vegetables are tender and the flavors have melded together, remove the bay leaf. Taste and adjust the seasoning if needed. Drizzle with a little extra olive oil and garnish with fresh basil or parsley.