Description
A classic French ratatouille recipe made with eggplant, zucchini, bell peppers, tomatoes, and aromatic herbs, slowly cooked to perfection.
Ingredients
Units
Scale
Eggplant:
- 1 medium-large eggplant, 1 pound, cut into 1/2-inch pieces
- Sea salt
Zucchini:
- 2 medium zucchini, 1 pound, cut into 1/2-inch pieces
- Sea salt
Vegetables:
- 6 tablespoons extra-virgin olive oil, plus more as needed
- 1 medium yellow onion, chopped
- 1 red or yellow bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
- 3 garlic cloves, chopped
- 1 pound tomatoes on the vine, 3 to 5, cut into 1/2-inch pieces
- Pinch red pepper flakes
- Pinch cane sugar
- 1 tablespoon white wine vinegar
- 2 teaspoons chopped fresh thyme leaves
- Freshly ground black pepper
- 1/4 cup thinly sliced fresh basil leaves, plus more torn basil for garnish
Instructions
- Prepare Eggplant and Zucchini: Sprinkle eggplant with salt, let drain, and pat dry. Cook in olive oil until tender. Repeat process with zucchini and set aside.
- Cook Onion, Pepper, and Tomatoes: Sauté onion and pepper, add garlic, then tomatoes, red pepper flakes, and sugar. Cook until tomatoes break down.
- Combine and Finish: Add eggplant, zucchini, vinegar, thyme, salt, and pepper to the skillet. Cook until thickened. Stir in basil, adjust seasoning, garnish, and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 12g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
