Ratatouille

Eggplant and zucchini simmered with tomatoes, caramelized onions and garlic until tender and juicy, Ratatouille Niçoise is a classic Provençal stew.

Course Sides, Soups & Stews

Cuisine Best, French

Level Intermediate

Main Ingredient Vegetable

Diet Dairy-Free, Low-Carb, Pescatarian, Vegan, Vegetarian

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 327kcal

Add the ⅓ cup extra virgin olive oil and 55 grams garlic to a large heavy-bottomed pot, like a Le Creuset, and sauté over medium heat until the garlic starts to brown and becomes very fragrant.
⅓ cup extra virgin olive oil, 55 grams garlic
Turn down the heat to low and then add the 500 grams onions and 120 grams red bell peppers. Cover the pot with a lid and let the onions wilt, stirring occasionally to prevent burning. Remove the lid and sauté the vegetables until all the water released has evaporated and the onions start to brown.
500 grams onions, 120 grams red bell peppers
Add the 700 grams tomatoes, cover the pot with the lid, and simmer until the tomatoes are soft and have released a lot of liquid.
700 grams tomatoes
Add the 400 grams Japanese eggplants, 700 grams zucchini, ¼ cup flat leaf parsley, ¼ cup basil, 6 - 8 sprigs fresh thyme, 2 teaspoons salt and Black pepper. Stir to combine and then cover with a lid and allow the vegetables to cook until tender (30-40 minutes), stirring occasionally.
400 grams Japanese eggplants, 700 grams zucchini, ¼ cup flat leaf parsley, ¼ cup basil, 6 - 8 sprigs fresh thyme
When the vegetables are soft, remove the lid, and let the ratatouille continue to simmer until the excess liquid has evaporated and the stew is nice and thick. Adjust the salt and pepper to taste and serve with crusty bread.
2 teaspoons salt, Black pepper