Ratatouille Recipe
Ratatouille serves as an ideal accompaniment to your beloved roasted chicken, grilled meats, or fish during the summer months! This vibrant dish infuses every meal with a delightful mix of colors and flavors.
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Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 tablespoon tomato paste
- 1/2 tablespoon finely chopped fresh thyme
- 1 medium zucchini
- 1 yellow bell pepper
- 2 large vine-ripened tomatoes
- 1/2 cup fresh basil leaves
- 1/2 small yellow onion
- 3 garlic cloves
- 1/2 medium eggplant
Instructions
- 1
Heat a large skillet over medium heat. Pour in 1 tablespoon of olive oil, then add the chopped onion, minced garlic, and a pinch of salt (1/4 teaspoon). Sauté, stirring from time to time, until the vegetables start to soften, which should take around 3 minutes.
- 2
Incorporate the diced eggplant along with an additional 1/4 teaspoon of salt. Continue to cook, stirring occasionally, until the eggplant starts to soften, approximately 4 to 5 minutes.
- 3
Mix in the tomato paste and thyme, cooking while stirring continuously for 1 minute.
- 4
Introduce the zucchini, bell pepper, diced tomatoes, another small pinch of salt, and a dash of black pepper. Cook, stirring occasionally, until all the vegetables are tender, about 10 minutes.
- 5
Finally, add the remaining 1/2 tablespoon of olive oil and fresh basil, then serve.
Nutrition Information
Notes & Tips
- You can easily double this recipe.