Ratatouille is a French Provencal dish, which originated in Nice. It is a stewed vegetable dish, in which farm or garden fresh vegetables are cooked down with olive oil and allowed to soften over time at low heat. It is a great way to use all those garden goodies, eat healthy, have a great vegetarian meal, or just enjoy a bit of France from your kitchen.
It has become more common recently do to the resurgence of Provencal cooking and an animated movie sharing its name. It has always been a fall favorite of mine and makes me nostalgic for bakery fresh bread loaves, crisp breezes in the air, and a nice glass of wine.
Full time 40 minutes
4 large tomatoes, or 2 cans diced tomatoes (14 oz) drained
2 medium or 1 large zucchini, diced
1 large eggplant, or 4 Italian eggplants diced
1 large onion, sliced
1 large bell pepper, diced
2 cups sliced mushrooms, optional
1/4 cup olive oil
1/4 cup dried parsley
1 tbsp garlic, minced
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
In a heavy sauce pot or dutch oven heat 2 tbsp olive oil over medium high heat.
Add in garlic and onion and cook 5-8 minutes, until they begin to turn translucent.
Add in eggplant and stir around to completely coat in olive oil, if needed add 1 tbsp olive oil.
Add in pepper and stir to mix evenly.
Cover and cook for 8-10 minutes, stirring occasionally.
Add in zucchini, mushrooms, and herbs. Stir to completely coat in oil adding 1 tbsp olive oil if needed.
Add in tomatoes.
Recover and cook 15-20 minutes or until zucchini is tender and fork-able but not mushy.