Ratatouille
Ratatouille is a classic Provençal summer vegetable stew loaded with eggplant, zucchini, and bell peppers sautéed gently in a rich tomato sauce. The dish is infused with herbs and finished with fresh basil, perfect for summer dining.
Pasos
- 1
Start by dicing the onion and mincing the garlic cloves.
- 2
Heat the olive oil in a large pot over medium heat.
- 3
Add the onion to the pot and sauté until translucent, about 5 minutes.
- 4
Add the minced garlic and stir, cooking for another minute until fragrant.
- 5
Chop the eggplant, zucchini, and bell peppers into bite-sized pieces and add them to the pot.
- 6
Cook the vegetables for about 10 minutes, stirring occasionally.
- 7
Chop the ripe tomatoes and add them to the pot along with the herbes de Provence.
- 8
Season with salt and pepper, then stir well to combine.
- 9
Cover the pot, reduce the heat to low, and let it simmer for about 25-30 minutes until the vegetables are tender.
- 10
Stir in fresh basil before serving and enjoy your ratatouille hot or at room temperature.
