Description
Slow-simmered for an hour, this ratatouille fills the kitchen with garlic and thyme, coaxing out the sweetness of ripe tomatoes and eggplant. Each spoonful offers silky zucchini and peppers bathed in a fragrant, herb-studded tomato broth.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 medium eggplant diced
- 2 medium zucchini sliced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 4 large tomatoes chopped
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon sugar
- Salt to taste
- Black pepper to taste
- Handful fresh basil leaves
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion and garlic until fragrant and translucent.
- Add eggplant, zucchini, red bell pepper, and yellow bell pepper, cooking until edges begin to soften.
- Stir in chopped tomatoes, tomato paste, and vegetable broth, then add dried thyme, dried rosemary, sugar, salt, and black pepper.
- Nestle the bay leaf into the mixture, bring to a gentle simmer, then reduce heat to low and cover.
- Let the ratatouille cook, stirring occasionally, for 50–60 minutes until vegetables are very tender and flavors meld.
- Discard the bay leaf, adjust seasoning as needed, and remove from heat.
- Garnish with fresh basil leaves before serving.
Notes
- Ratatouille develops deeper flavor when rested and reheated the next day.
- Peak-season, ripe vegetables yield the best taste and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freeze any extra portions for up to 3 months, thawing overnight before reheating.