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Ratatouille is a classic French dish that celebrates the vibrant flavors of summer vegetables. This recipe features a colorful medley of eggplant, zucchini, bell peppers, and tomatoes, simmered in a rich tomato sauce until tender and flavorful.
Ingredients:
- 1 eggplant, diced
- 2 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups diced tomatoes (fresh or canned)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and minced garlic, and cook until softened, about 5 minutes.
- Add diced eggplant, zucchini, and bell peppers to the skillet. Cook for another 5 minutes, until vegetables are slightly tender.
- Stir in diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and pepper. Bring the mixture to a simmer.
- Reduce heat to low and let the Ratatouille simmer, uncovered, for about 20-30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
- Taste and adjust seasonings as needed. Serve the Ratatouille hot, garnished with fresh basil leaves. Enjoy this colorful and flavorful French vegetable medley!