Ratatouille (French Provençal Vegetable Stew)
Ratatouille is a rustic vegetable stew from Provence in the south of France. Tomato, zucchini, eggplant, onion, and mushrooms are sauteed in olive oil and simmered gently in tomato sauce until tender. It pairs beautifully with pasta or crusty bread, and it's a great way to use up leftover vegetables in the fridge.
Ingredients
Main
- Tomato2
- Zucchini1/2
- Onion1/2
- Eggplant1
- Button mushrooms6-8
- Garlic3-4 cloves
- Olive oil3 Tbsp
- Tomato sauce1/2 jar
- SaltA pinch
- Black pepperA pinch
- ParsleyA pinch
Directions
- 1
Finely chop the onion and garlic. Cut the tomato, zucchini, and eggplant into thick slices, and cut the mushrooms into bite-sized pieces.
- 2
Heat olive oil in a pot and saute the chopped onion and garlic over medium heat for about 3 minutes.
- 3
Add the mushrooms and tomato sauce, season with salt and pepper, and cook for 1 minute. Arrange the tomato, zucchini, and eggplant on top and simmer over medium heat for 15-20 minutes until tender.
- 4
Once the vegetables are tender, sprinkle with basil or parsley and serve.
Tips
Feel free to add any leftover vegetables from your fridge.