“Delight in the flavors of Provence with this delicious ratatouille featuring tender eggplants, zucchinis, and vibrant bell peppers. Enhanced with the robust essence of tomatoes, onions, and garlic, this dish is gently simmered in olive oil and seasoned with aromatic thyme and bay leaves. Perfectly balanced with a touch of salt and pepper, this classic French dish offers a medley of textures and flavors that is both comforting and satisfying. Enjoy it as a hearty side or a wholesome vegetarian main.”
Ingredients:
2 eggplants
2 zucchinis
1 red bell pepper
1 green bell pepper
4 tomatoes
1 onion
3 cloves of garlic
4 tablespoons of olive oil
Thyme
Bay leaves
Salt
Pepper
Instructions:
Prepare the Vegetables:
Cut the eggplants, zucchinis, red bell pepper, green bell pepper, and tomatoes into cubes.
Chop the onion and garlic finely.
Cook the Onion and Garlic:
In a large pot or skillet, heat the olive oil over medium heat.
Add the chopped onion and garlic, and sauté until they become translucent.
Add Eggplants and Zucchinis:
Add the cubed eggplants and zucchinis to the pot.
Cook for about 10 minutes, stirring occasionally.
Add Peppers and Tomatoes:
Add the red and green bell peppers along with the tomatoes to the pot.
Cook for another 10 minutes, stirring occasionally.
Season and Simmer:
Season with thyme, bay leaves, salt, and pepper.
Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, stirring occasionally.
Serve:
Once the vegetables are tender and the flavors are well combined, remove the bay leaves.
Serve the ratatouille hot as a side dish or main course. Enjoy your classic French ratatouille!
