Ratatouille

Name: Ratatouille (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 Large eggplant-1-inch cubes; 2 Medium zucchini-1-inch cubes; 2 Medium yellow squash-1-inch cubes; 1 Large red bell pepper-seeded and 1-inch cubes; 1 Large green bell pepper-seeded and 1-inch cubes; 1 Large onion-chopped; 2 Tablespoons olive oil; 4 Cloves garlic-minced; 1 28-ounce can crushed tomatoes; 1 Teaspoon dried thyme; 1 Teaspoon dried oregano; 1/2 Teaspoon salt; 1/4 Teaspoon black pepper; 2 Tablespoons fresh parsley-chopped

⏱1h 15m

👥6 servings

🔥250 cal

Easy

🍽️French

🥗Vegetarian

A rustic and flavorful French stew featuring tender, slow-cooked summer vegetables.

1 Large eggplant-1-inch cubes

2 Medium zucchini-1-inch cubes

2 Medium yellow squash-1-inch cubes

1 Large red bell pepper-seeded and 1-inch cubes

1 Large green bell pepper-seeded and 1-inch cubes

See all 14 ingredients ↓

(0 reviews)

⏱1h 15m

👥6 servings

🔥250 cal

Easy

🍽️French

🥗Vegetarian

A rustic and flavorful French stew featuring tender, slow-cooked summer vegetables.

#Vegetarian #Comfort Food #Summer #French

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the crushed tomatoes, dried thyme, dried oregano, salt, and pepper. Bring to a simmer.
Add the cubed eggplant, zucchini, yellow squash, and bell peppers to the pot. Stir to coat the vegetables with the sauce.
Cover the pot and simmer over low heat for 45-60 minutes, or until the vegetables are tender. Stir occasionally.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley.

Ingredients

1 1 Large eggplant-1-inch cubes
2 2 Medium zucchini-1-inch cubes
2 2 Medium yellow squash-1-inch cubes
1 1 Large red bell pepper-seeded and 1-inch cubes
1 1 Large green bell pepper-seeded and 1-inch cubes
1 1 Large onion-chopped
2 2 Tablespoons olive oil
4 4 Cloves garlic-minced
1 1 28-ounce can crushed tomatoes
1 1 Teaspoon dried thyme
1 1 Teaspoon dried oregano
1/2 120 Teaspoon salt
1/4 60 Teaspoon black pepper
2 2 Tablespoons fresh parsley-chopped

Equipment

Large pot or Dutch oven
Cutting board
Chef's knife
Measuring spoons
Measuring cups

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the crushed tomatoes, dried thyme, dried oregano, salt, and pepper. Bring to a simmer.
Add the cubed eggplant, zucchini, yellow squash, and bell peppers to the pot. Stir to coat the vegetables with the sauce.
Cover the pot and simmer over low heat for 45-60 minutes, or until the vegetables are tender. Stir occasionally.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley.

Nutrition per serving

Calories 250