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Ratatouille

Savory Ratatouille: A Simple, Hearty Stew of Summer Veggies

Savor the sun-kissed flavors of ratatouille, a vibrant mix of summer vegetables bringing comfort to any table.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Lunch
Cuisine: French
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 medium-large Eggplant Salting enhances flavor and texture.
  • 2 medium Zucchini Avoid overcooking to keep tender.
  • 1 medium Yellow Onion Finely chopped to sweeten blend.
  • 1 medium Bell Pepper Red or yellow varieties for sweetness.
  • 3 cloves Garlic Chopped to release aromatic oils.
  • 4 medium Tomatoes Vine-ripened for best flavor.
For Seasoning & Acidity
  • 3 tablespoons Extra-Virgin Olive Oil Essential for sautéing.
  • 1 teaspoon Red Pepper Flakes Adjust for desired heat.
  • 1 teaspoon Cane Sugar Balances acidity of tomatoes.
  • 1 tablespoon White Wine Vinegar Can substitute with apple cider vinegar.
  • 1 teaspoon Fresh Thyme Dried thyme can substitute.
  • to taste Black Pepper Freshly ground for best flavor.
For Garnish
  • 1 handful Fresh Basil Torn leaves for aroma.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Cut the eggplant into ½-inch pieces, sprinkle with salt, and let it drain for 20 minutes.
  2. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Sauté the eggplant for 10-15 minutes until golden and tender.
  3. Add 1 tablespoon of olive oil and sauté the zucchini for 3-5 minutes until just tender. Transfer to a plate with eggplant.
  4. Add another tablespoon of olive oil, onion, and bell pepper. Sauté for 5 minutes, then add garlic and cook for another 10 minutes.
  5. Stir in the remaining olive oil, chopped tomatoes, red pepper flakes, and cane sugar. Cook for 8-10 minutes until tomatoes form a sauce.
  6. Combine eggplant and zucchini back into the skillet with vinegar, thyme, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
  7. Stir in fresh basil right before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 20IUVitamin C: 30mgCalcium: 4mgIron: 6mg

Notes

For best results, use fresh, ripe vegetables and allow the flavors to meld in the refrigerator before serving.

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