Ratatouille
3 to 4 tbsp Olive Oil
3 large Onions, thinly sliced
4 Eggplants, cut into1-inch chunks
4 Zucchini, halved lengthwise and cut into1-inch chunks
1-pound Tomatoes, coarsely chopped
2 Bell Peppers, cut into thin strips
2 Garlic cloves, crushed
1 Bouquet Garni made with Parsley, Thyme, and Bay Leaf
Salt and Pepper
🍴Serves: 4
⏰Prep Time: 30 min
⏱️Cook Time: 1 hour 30 min
🥣Instructions
1. In a flameproof casserole, heat the Olive Oil over medium-low heat. Add the Onions and cook until softened. Add the Eggplants, Zucchini, Tomatoes, Bell Peppers, Garlic, and Bouquet Garni. Season with Salt and Pepper.
2. Cover and bring to a simmer, then reduce the heat to low and cook until the vegetables are very tender, 1 hour to 1 hour and 30 minutes, removing the lid halfway through to reduce the cooking juices if needed.
3. Remove the Bouquet Garni and serve.
💡Tips
Stir the ratatouille during cooking or cook over very low heat because it tends to stick to the pot, especially the Eggplant.
I like to serve ratatouille, very cold, as an hors-d’oeuvre.
