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a rustic pot of ratatouille full of glossy zucchini, eggplant and peppers, garnished with fresh basil, on a sunny kitchen table, natural light, shallow depth of field, wide horizontal landscape composition

Ratatouille

A countryside-style stew of eggplant, zucchini, bell peppers and tomatoes, with herbs.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 eggplant diced
  • 2 zucchini sliced
  • 1 bell pepper diced
  • 1 onion diced
  • 1 can crushed tomatoes 28 oz
  • 3 tbsp olive oil
  • 1 tbsp herbes de Provence

Method
 

  1. Heat the olive oil in a large pot and cook the onion and pepper until softened.
  2. Add the eggplant and zucchini and cook a few minutes more.
  3. Stir in the crushed tomatoes and herbes de Provence.
  4. Cover and simmer 25 minutes, stirring occasionally, until the vegetables are tender.
  5. Season with salt and serve warm with crusty bread.

Notes

It tastes even better the next day after the flavors meld.