This classic French dish is perfect year-round. Use this easy ratatouiile recipe to fill the kitchen with delicious aromas and satisfy your tastebuds with a multicolored mélange of vegetables. It’s the perfect dish to save and enjoy all week, whether it be at the office or at home. Serve ratatouille as a side dish with meats, next to an array of fresh salads, with eggs, or as a tasty vegetarian main dish. You can also pair it with rice, pasta, or carb of your choice.
½ cup olive oil
2 large onions, sliced
2 large cloves of garlic, minced or mashed
1 medium eggplant, cut into ½–inch cubes
2–6 zucchini, halved length-wise, then cut into ½-inch pieces
4 tomatoes, cubed
2 bell peppers, seeded and chunked (optional)
2 stems basil leaves, chopped
½ bunch parsley, chopped
Salt to taste
- Heat halt the oil in a large frying pan or dutch oven over high heat.
- Add onions and garlic and cook, stirring until onions are limp but not browned.
- Stir in the eggplant, zucchini, peppers, salt, basil, and parsley; add a little of the oil as needed to keep the vegetables from sticking.
- Cover pan and cook over moderate heat about 30 minutes; stir occasionally, using a large spatula and turning the vegetables to help preserve their shape.
- If mixture becomes too soupy during this time, remove cover to allow some of the moisture to escape.
- Add the tomatoes to the vegetables in the pan and stir to blend.
- Add more oil if vegetables are sticking.
- Cover and cook over moderate heat for 15 minutes; stir occasionally.
- Again, if mixture becomes soupy, remove cover and allow moisture to evaporate.
- Ratatouille should have a little free liquid but still be of a good spoon-and-serve consistency.
- Add more salt if desired.
- Serve hot or cover and chill to serve cold.
- Serve over pasta or rice.
Serves 4. Prep time, 15 minutes; cook time, 1 hour.