Ratatouille with eggplant, zucchini and tomatoes
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Source: https://recipheon.com/en/recipes/main-dishes/ratatouille-with-eggplant-zucchini-and-tomatoes
About this recipe
Ratatouille is a Provençal dish of stewed vegetables, olive oil and herbs. Cooking the eggplant and zucchini separately brings out their flavor, while ripe tomatoes form a thick sauce. In this version, the vegetables remain in distinct pieces, and fresh basil added at the end keeps its aroma. The recipe makes generous portions of a vegetable dish that can be served warm or lukewarm.
Ingredients
Vegetables and seasonings
500 g eggplant
400 g zucchini
800 g ripe tomatoes
250 g red bell pepper
200 g onion
3 garlic cloves
60 ml olive oil, divided
1 teaspoon dried thyme
10 g fresh basil
salt to taste
1/2 teaspoon black pepper
Steps
Wash the vegetables. Trim the ends of the eggplant and zucchini, remove the core and seeds from the bell pepper, and peel the onion and garlic. The vegetable weights refer to the edible portions after trimming. Leave the skins on the eggplant, zucchini and tomatoes. Cut the eggplant, zucchini and bell pepper into cubes about 2 cm across, the tomatoes into smaller pieces, and finely dice the onion. Chop the garlic and keep the juices released when cutting the tomatoes.
Heat a large frying pan over medium heat. Divide the eggplant into two batches. Use 15 ml of olive oil for each batch and cook for 6–7 minutes, stirring occasionally, until the pieces brown in places and begin to soften. Transfer both batches to a large bowl. At this stage, the eggplant may still be slightly firm in the center.
Heat 15 ml of olive oil in the same pan. Add the zucchini and cook over medium heat for 5–6 minutes, until lightly browned but still holding its shape. Transfer it to the bowl with the eggplant.
Heat the remaining 15 ml of olive oil in a wide pot with a capacity of about 4 liters. Add the onion and bell pepper, season lightly with salt and cook over medium heat for 8–10 minutes, stirring, until the onion softens. Add the garlic and cook for another 30 seconds.
Add the tomatoes with their reserved juices, the thyme and black pepper. Cook over medium heat for 5 minutes, stirring occasionally, until the tomatoes release more juice and begin to break down.
Transfer the eggplant and zucchini, along with the juices from the bowl, to the pot. Stir gently and simmer uncovered over low heat for 20–25 minutes. Stir carefully from time to time, until the eggplant is tender and the sauce has thickened and coats the vegetables. The sauce should bubble gently; reduce the heat if it evaporates too quickly. The vegetable pieces should remain distinct.
Remove the pot from the heat, tear the basil leaves and gently stir them into the vegetables. Season with salt to taste and let stand for 10 minutes. Divide into equal portions and serve warm or lukewarm.
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