Ratatouille
Experience the vibrant flavors of Provence with this classic Ratatouille recipe, a hearty and nutritious vegetable medley that's as beautiful as it is delicious. Featuring tender eggplant, zucchini, yellow squash, bell peppers, and juicy tomatoes, this dish is infused with the delicate aromatics of garlic, onion, fresh thyme, and basil. Slowly simmered to perfection, Ratatouille boasts a rich, rustic flavor that embodies the essence of Mediterranean cooking. Whether served warm as a comforting main course with crusty bread or as a versatile side dish, this wholesome, plant-based recipe is a celebration of seasonal produce. Ready in just over an hour, it's an ideal choice for a flavorful, healthy meal that captures the essence of French cuisine.
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 4 medium Tomatoes
- 1 medium Onion
- 4 cloves Garlic
- 4 tablespoons Olive oil
- 4 sprigs Fresh thyme
- 6 leaves Fresh basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash all vegetables thoroughly and pat them dry.
Dice the eggplant into 1-inch cubes, place in a colander, and sprinkle with a pinch of salt. Let sit for 15 minutes to draw out bitterness, then rinse and pat dry.
Slice the zucchini, yellow squash, and bell peppers into 1/4-inch thick rounds or strips.
Dice the tomatoes into small pieces, removing the seeds if desired. Finely chop the onion and garlic.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or deep skillet over medium heat.
Add the chopped onion and garlic to the pot and sauté for 3-4 minutes until softened and fragrant.
Add the eggplant cubes to the pot and cook for 5-7 minutes, stirring occasionally, until they start to soften.
Add the zucchini, yellow squash, bell peppers, and tomatoes to the pot. Stir well to combine.
Season the mixture with salt, black pepper, and the thyme sprigs. Reduce the heat to low, cover the pot, and let the vegetables simmer gently for 30-40 minutes, stirring occasionally.
Taste and adjust the seasoning as needed. If the mixture is too dry, add a tablespoon of water at a time to maintain moisture.
Once the vegetables are tender and well-combined, remove from heat and discard the thyme sprigs.
Garnish the dish with fresh basil leaves just before serving.
Serve warm as a main course with fresh bread or as a side dish alongside your favorite protein.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6898 mg | 300% | |
| Total Carbohydrate | 147.3 g | 54% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 86.9 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 5506 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
