France | Vegetables | Eggplant | Tomatoes | Zucchini | Summer | Braising

Ratatouille

(French braised eggplant, tomatoes & basil)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Olive oil 2-3 Tbsp
Onion diced 1 each
Bell pepper diced 1 each
Garlic minced 2-3 cloves
Eggplant diced 1 each
Zucchini diced 1 each
Tomatoes seeded, diced 1-2 each
Salt & pepper to taste
Basil leaves torn into pieces 1/2 bunch

METHOD

Basic Steps:  Sauté → Simmer
  1. Heat oil in a sauté pan. Add onion and pepper and sauté till onion becomes translucent. Add garlic and stir in till cooked through.
  2. Add eggplant, zucchini and tomato and about 1/4 cup water. Stir to heat through and reduce heat to a simmer. Season with salt and pepper. Cover and simmer till eggplant cooked through, about 20 minutes. Add water as needed to keep vegetables moist.
  3. Remove from heat and stir in basil. Adjust seasoning and serve.

VARIATIONS

  • The amounts of vegetables are not set in stone. Use a little more or a little less of each to your liking.
  • Use a little white wine in place of the water.

NOTES

  • Ratatouille is a dish from the Provençal region of southern France. It is a perfect dish for late summer when tomatoes, eggplant and zucchini are in season. Ratatouille can be served hot, cold or at room temperature.
  • Serve with grilled meats or fish or just some good, crusty bread. Also delicious tossed with pasta.