La ratatouille
A traditional French vegetable stew prepared by simmering eggplant, zucchini, bell peppers, and tomatoes with herbs and olive oil.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggplant (medium-sized, diced) | 2 | Count |
| Zucchini (medium-sized, sliced) | 2 | Count |
| Red Bell Pepper (large, chopped) | 1 | Count |
| Yellow Bell Pepper (large, chopped) | 1 | Count |
| Onion (large, chopped) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Tomato (large, peeled and diced) | 4 | Count |
| Olive Oil (extra virgin) | 60 | Milliliters |
| Thyme (fresh, chopped) | 1 | Tbsp |
| Basil (fresh, chopped) | 1 | Tbsp |
| Parsley (fresh, chopped) | 1 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Add the diced eggplant and cook for about 5 minutes, stirring occasionally.
- Stir in the chopped bell peppers and sliced zucchini, cook for another 5 minutes.
- Add the diced tomatoes, thyme, basil, parsley, salt, and black pepper.
- Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring occasionally.
- Adjust seasoning with more salt and pepper if needed before serving.
Kitchen equipment
Large PotVegetable Peeler