Ratatouille with a fresh tomato sauce.

Prep Time 55 mins

Cook time 25 minutes

Servers: 4

Experience the artistry of Ratatouille, a flavourful dish of sliced eggplant, zucchini, red capsicum, and ripe tomatoes, infused with fresh herbs and mediterranean flair. This classic french dish is a celebration of colour and taste!

Ingredients:

• 1 large eggplant (about 1 pound), sliced

• 3 medium zucchini, sliced

• 2 red bell peppers, sliced

• 1 yellow bell pepper, sliced

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 4 ripe tomatoes, diced

• 2 tablespoons tomato paste

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

• 1/4 cup fresh basil leaves, chopped

• 1/4 cup fresh parsley leaves, chopped

• 1/4 cup olive oil

• Salt and black pepper to taste

Instructions:

Step 1: Prepare and Drain the Eggplant and Zucchini:

• Slice the eggplant and zucchini into rounds. Place them in a large colander, sprinkle with salt, and let them sit for about 20 minutes. This helps remove excess moisture.

• Rinse the salted eggplant and zucchini under cold water and pat them dry with paper towels.

Step 2: Sauté the Onions and Garlic:

• In a large, deep skillet or pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.

• Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 3: Cook the Bell Peppers:

• Add the sliced red and yellow bell peppers to the skillet and cook for about 5 minutes until they begin to soften.

Step 4: Add Sliced Eggplant and Zucchini:

• Stir in the sliced eggplant and zucchini and cook for an additional 5-7 minutes until they start to brown slightly.

Step 5: Add Tomatoes and Tomato Paste:

• Add the diced tomatoes and tomato paste to the skillet. Stir to combine all the vegetables.

Step 6: Add Herbs and Seasonings:

• Tie the fresh thyme, rosemary, and bay leaves together with kitchen twine to create a bouquet garni. Add this to the skillet for added flavor.

• Season the mixture with salt and black pepper to taste. Stir well.

Step 7: Simmer and Cook:

• Reduce the heat to low, cover the skillet, and let the mixture simmer for about 30-40 minutes, or until all the vegetables are tender and the flavors meld together.

Step 8: Finish with Fresh Herbs:

• Remove the bouquet garni (thyme, rosemary, and bay leaves) from the skillet.

• Stir in the chopped fresh basil and parsley. Adjust the seasoning if necessary.

Step 9: Serve:

• Serve your homemade Ratatouille hot, garnished with extra fresh herbs if desired.

Enjoy your Ratatouille with sliced vegetables prepared with these updated methods!

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