Ratatouille: A Classic French Vegetable Stew
Ratatouille is a traditional French dish from the Provence region, known for its rich flavors and vibrant colors. This vegetable stew combines the freshness of eggplant, zucchini, bell peppers, and tomatoes, all slowly cooked to perfection.
Ratatouille: A Classic French Vegetable Stew
Ratatouille is a traditional French dish from the Provence region, known for its rich flavors and vibrant colors. This vegetable stew combines the freshness of eggplant, zucchini, bell peppers, and tomatoes, all slowly cooked to perfection.
Cooking Instructions
- 1
Wash all the vegetables. Slice the eggplant, zucchini, and bell peppers into rounds or small cubes. Peel and finely chop the onion. Peel and mince the garlic.
- 2
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until they are soft and translucent.
- 3
Add the eggplant and cook for about 5 minutes, stirring occasionally. Next, add the zucchini and bell peppers, cooking for another 10 minutes while stirring.
- 4
Add the diced tomatoes, thyme, and bay leaf. Season with salt and pepper. Stir well, cover the pan, and let the mixture simmer on low heat for about 30 minutes, until all the vegetables are tender.
- 5
Taste and adjust the seasoning if needed. Remove the thyme sprig and bay leaf before serving.
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