Provençal Ratatouille

local_grocery_store Ingredients

• 1 eggplant, cubed (approx. 400g)
• 2 zucchini, sliced
• 1 red bell pepper, cubed
• 1 yellow bell pepper, cubed
• 1 onion, diced (approx. 200g)
• 3 cloves garlic, minced
• 2 tomatoes, diced
• 2 tbsp olive oil
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• 1 tsp rosemary, dried
• 1 tsp salt
• 1/4 tsp black pepper, freshly ground

restaurant_menu Method

1. 1.Heat the olive oil in a large pot or Dutch oven over medium heat.
2. 2.Add the onion and garlic and cook until softened, about 5 minutes.
3. 3.Add the eggplant, zucchini, bell peppers, tomatoes, thyme, oregano, rosemary, salt, and black pepper, and stir to combine.
4. 4.Cover the pot and simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
5. 5.Taste and adjust seasoning as needed.
6. 6.Serve hot, garnished with fresh herbs if desired.

lightbulb_outline Tips

• chevron_rightFeel free to add other vegetables like mushrooms, carrots, or celery to the mix.
• chevron_rightLeftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.