Ingredients
- 2 large eggplants, cubed
- 2 zucchini, cubed
- 2 red bell peppers, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 ripe tomatoes, chopped
- 1/4 cup olive oil
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
-
In a large pot or Dutch oven, heat the olive oil over medium heat.
-
Add the chopped onion and minced garlic to the pot. Sauté for 5 minutes, or until the onion is translucent and fragrant.
-
Add the cubed eggplant, zucchini, and chopped bell peppers to the pot.
-
Cook, stirring occasionally, for 10 minutes, or until the vegetables start to soften.
-
Stir in the chopped tomatoes, dried oregano, basil, thyme, salt, and black pepper.
-
Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
-
Taste and adjust the seasoning as needed.
-
Serve the rustic ratatouille hot, garnished with fresh basil leaves, alongside crusty bread, pasta, or rice.
Transport your taste buds to the sun-drenched countryside of Provence with this rustic ratatouille that’ll have you saying “ooh la la!” with every vibrant, flavorful bite!
