Ratatouille – A Mediterranean Delight
Category: Side Dishes
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
| Ingredient | Amount |
|---|---|
| Eggplant (Melanzane) | 280g |
| Zucchini (Zucchine) | 200g |
| Green Bell Peppers | 150g |
| Yellow Bell Peppers | 150g |
| Plum Tomatoes (Pomodori perini) | 250g |
| White Onions (Cipolle bianche) | 120g |
| Garlic (Aglio) | 1 clove |
| Extra Virgin Olive Oil (Olio extravergine d’oliva) | To taste |
| Salt (Sale fino) | To taste |
| Thyme (Timo) | To taste |
| Parsley (Prezzemolo) | To taste |
| Basil (Basilico) | To taste |
Instructions
-
Prepare the Vegetables:
Start by washing all the vegetables thoroughly. Begin with the yellow bell peppers. Cut off the stem and divide each pepper into quarters lengthwise. Slice them into thin strips. Repeat this process for the green bell peppers. -
Eggplant and Zucchini:
Take the eggplant and cut off the ends. Using a knife, remove the outer skin, avoiding the central part, which contains more seeds. Then cut the eggplant into small rectangular pieces, around 2 cm in length. For the zucchini, trim the ends and cut them in half lengthwise. Similar to the eggplant, remove only the outer flesh, leaving the inner part. Slice the zucchini into small pieces. -
Prepare the Tomatoes and Onion:
For the tomatoes, remove the ends and cut them into quarters, then dice them into small cubes. Peel and thinly slice the white onion. Finely chop the garlic. -
Herbs:
Pick the leaves from the thyme, and break the basil into smaller pieces using your hands. Chop the parsley finely. -
Cooking the Vegetables:
In a large skillet, pour a drizzle of extra virgin olive oil and add the eggplant and zucchini. Sauté over medium heat for about 10 minutes, stirring occasionally. The vegetables should soften and slightly brown. -
Cooking the Tomato Sauce:
In another skillet, add a drizzle of olive oil and sauté the onions and garlic together until softened. Add the diced tomatoes, a splash of water, and stir. Let the mixture cook over medium heat until the tomatoes break down and the flavors meld together. -
Combining and Simmering:
After the 10 minutes of cooking the eggplant and zucchini, add them to the tomato and onion mixture. Stir well, ensuring that all the ingredients are mixed evenly. Season with salt to taste. Cover with a lid and let the mixture simmer for another 10-15 minutes. -
Final Touches:
Once the ratatouille is fully cooked, add the fresh herbs—parsley, basil, and thyme. Stir the mixture one last time, letting the herbs infuse the dish with their fragrance. -
Serve and Enjoy:
Serve your ratatouille hot, as a delicious side dish to any Mediterranean meal or as a light vegetarian main. Its rich flavors and vibrant colors are sure to brighten up any dinner table.
Tips for the Perfect Ratatouille
- For an extra depth of flavor, try roasting the vegetables individually in the oven before adding them to the sauce.
- You can make this dish ahead of time, as the flavors improve with time. Just store it in an airtight container in the fridge and reheat before serving.
- Serve with crusty bread or over rice for a more filling meal.
Enjoy the authentic taste of Southern France with this beautifully aromatic and colorful Ratatouille!
