Classic French Ratatouille

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"mediterranean vegetable stew in a dutch oven"

A vibrant vegetable stew bursting with Mediterranean flavors

KEY INFO

– Prep Time: 30 minutes
– Cook Time: 45 minutes
– Total Time: 1 hour 15 minutes
– Servings: 6
– Difficulty: Moderate
– Dietary: Vegetarian, Gluten-Free, Dairy-Free

Fresh raw vegetables arranged on wooden cutting board under natural lighting

EQUIPMENT NEEDED

– Large heavy-bottomed pot or Dutch oven
– Sharp chef’s knife
– Large cutting board
– Wooden spoon
– Measuring cups and spoons
Alternative: Slow cooker (for hands-off cooking)

Overhead view of neatly arranged piles of chopped vegetables on a wooden cutting board, including diced onions, minced garlic, chunked eggplant, sliced zucchini, chopped bell peppers, chopped tomatoes, and fresh herbs.

INGREDIENTS

Vegetables

– 2 medium eggplants (600g), cut into 2.5cm chunks
– 3 medium zucchini (450g), sliced into rounds
– 2 bell peppers (any color), roughly chopped
– 2 medium onions (300g), diced
– 4 large ripe tomatoes (600g), roughly chopped
– 4 garlic cloves, minced

Translucent onions and garlic sautéing in olive oil in a cast iron dutch oven, steam rising and golden edges forming

Seasonings

– 1/3 cup (80ml) extra virgin olive oil
– 2 sprigs fresh thyme (or 1 tsp dried)
– 2 bay leaves
– 1 tbsp herbes de Provence
– Salt and freshly ground pepper to taste
– 2 tbsp fresh basil, torn (for garnish)

Adding eggplant chunks to sautéed onions in a hot pot, steam and sizzle captured on contact

METHOD

1. Prep Vegetables
Heat 2 tbsp olive oil in your pot over medium heat
Sauté onions until translucent (5-7 minutes)
Add garlic and cook for 1 minute until fragrant

Overhead view of dutch oven filled with layers of colorful zucchini, bell peppers, and partially cooked eggplant

2. Layer Vegetables
Add eggplant and cook until slightly softened (8-10 minutes)
Add bell peppers and zucchini
Cook for another 5 minutes, stirring occasionally

Steam rising from dutch oven with red chopped tomatoes being added to vegetable mix, with thyme sprigs and bay leaves on top

3. Add Tomatoes & Seasonings
Stir in chopped tomatoes
Add thyme, bay leaves, and herbes de Provence
Season generously with salt and pepper

4. Simmer
Reduce heat to low
Cover and simmer for 30-35 minutes
Stir occasionally until vegetables are tender but not mushy

Completed ratatouille in rustic dutch oven garnished with fresh basil leaves, with steam rising from tender vegetables in rich sauce

CRUCIAL TIPS

– Salt eggplant 30 minutes before cooking to remove bitterness
– Don’t overcrowd the pot – cook in batches if needed
– Look for vegetables that are slightly firm when pierced with a fork
– Taste and adjust seasoning before serving

See also  Creamy Cottage Cheese Mashed Potatoes

STORAGE & VARIATIONS

– Keeps in fridge for up to 4 days
– Freezes well for up to 3 months
– Serve hot, room temperature, or cold
– Optional variations:
  – Top with a poached egg
  – Add a splash of balsamic vinegar
  – Serve over polenta or crusty bread

Enjoy this rustic French classic that celebrates summer vegetables at their peak. Remember, like most stews, it tastes even better the next day!

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