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

Recipe tier

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

Total 1h 15m

Serves 6 servings

Steps 7

Ingredients 14

Soundtrack the cook

Dinner party · 96 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 30m Cook 45m Plate 5m Reset 10m

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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
120 Teaspoon salt
60 Teaspoon black pepper
2 2 Tablespoons fresh parsley-chopped

Equipment

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Instructions

🎙️ Cook with voice coach

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.