Description
This recipe for Authentic French Ratatouille blends garden favorites into a warm and colorful stew. Eggplant, zucchini, yellow squash, onion, tomatoes, and bell peppers come together in a flavorful tomato sauce full of exciting spices.
Ingredients
Units
Scale
- 1 large eggplant, cubed
- 2 medium zucchini, cubed
- 2 medium yellow squash, cubed
- 3 bell peppers, chopped
- 1 large onion, chopped
- 3 large plum tomatoes, diced
- 1 15 oz can crushed tomatoes
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 1/2 cup non-pareil capers, drained
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1/4 cup fresh basil, thinly sliced
- 2 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Wash and cube the eggplant, zucchini, yellow squash, and plum tomatoes.
- Peel and chop the onion.
- Core, devein, and chop the bell peppers.
- Heat a couple of tablespoons of olive oil in a large dutch oven over medium heat, then add the cubed eggplant, zucchini, and yellow squash.
- Cook for a few minutes until the vegetables start to soften and slightly brown.
- Add a couple more tablespoons of olive oil to the dutch oven along with the chopped onion and bell peppers.
- Cook for a few minutes until they are softened.
- Add the diced tomatoes and minced garlic to the pot and cook for just a couple of minutes, stirring often to prevent burning.
- Add the dry white wine and bring to a boil, then cook for an additional minute or two.
- Add the canned crushed tomatoes, non-pareil capers, bay leaf, fresh thyme, rosemary, dried oregano, sea salt, and freshly cracked black pepper.
- Bring to a gentle boil, then reduce the heat and cover.
- Cook for 25 to 30 minutes, until the vegetables are tender.
- Remove the bay leaf and stir in the sliced basil. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Dinner, Side Dish
- Cuisine: French