Ratatouille is a classic French Provençal stewed vegetable dish that's perfect for showcasing fresh, seasonal produce. This recipe brings out the best of these ingredients with minimal fuss, making it a great go-to for a healthy and satisfying meal.
Eggplant is the heart of this dish, providing a meaty texture that absorbs flavors beautifully. Zucchini adds a mild, slightly sweet flavor and tender bite. Both red and yellow bell peppers bring a burst of color and sweetness. Onion and garlic are the aromatic base, enhancing the dish’s depth. Fresh tomatoes bring acidity and juiciness, creating a rich, savory sauce. Olive oil is essential for sautéing and adds richness. Thyme and oregano provide the classic herby backdrop of Mediterranean cuisine. A sprinkle of salt and pepper rounds out the flavors, while fresh basil adds a fragrant finish.
Ratatouille pairs beautifully with a crusty baguette or over a bed of creamy polenta. For a heartier meal, serve it alongside grilled chicken or fish. It can also be a great topping for pasta or a baked potato.
First, preheat your oven to 375°F, so it's ready when you need it. Now, grab a large skillet and heat the olive oil over medium heat. Toss in the onions and garlic, letting them sauté until the onions are just translucent and the garlic is fragrant — this should take about 5 minutes.
Next, it’s time to bulk up the dish with the veggies. Add the eggplant, zucchini, and bell peppers to the skillet. Stir them occasionally and let them cook until they're slightly tender, about 10 minutes. You should see some nice browning, which is where a lot of the flavor develops.
Now, stir in the diced tomatoes, thyme, oregano, and season everything with salt and pepper. Let this mixture simmer for about 5 more minutes to let the flavors meld.
Transfer the whole vegetable mixture into a baking dish. Spread it out evenly and pop it into your preheated oven. Bake for about 30 minutes, allowing the flavors to intensify and the veggies to become perfectly tender.
Once it's done, remove it from the oven and let it cool slightly. Just before serving, garnish with a few fresh basil leaves for a pop of color and freshness.
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