Ratatouille
Servings:
6
Prep Time:
20 minutes
Cook Time:
50 minutes
Difficulty:
Easy
Ingredients
- 400 g Eggplant
- 400 g Zucchini
- 2 whole Red bell pepper
- 1 whole Yellow bell pepper
- 1 large Onion
- 4 cloves Garlic
- 400 g Canned tomatoes
- 2 tbsp Tomato paste
- 80 ml Olive oil
- 10 leaves Fresh basil
- 1 tsp Fresh thyme
- 1 whole Bay leaf
- 1 to taste Salt and pepper
Instructions
- Cut eggplant, zucchini, and peppers into 1-inch cubes.
- Heat olive oil in large pot over medium heat.
- Sauté diced onion and garlic until softened (3 minutes).
- Add eggplant, cook for 5 minutes.
- Add zucchini and bell peppers, cook for 5 minutes.
- Stir in tomato paste, cook for 1 minute.
- Add canned tomatoes, thyme, and bay leaf.
- Simmer uncovered for 30-40 minutes until vegetables are very tender and sauce thickens.
- Season with salt and pepper.
- Stir in fresh basil just before serving.
- Serve warm or at room temperature.