Description

Jamie Oliver’s Ratatouille is a classic vegetable stew made with a mix of eggplant, zucchini, bell peppers, and tomatoes. Slowly simmered with olive oil, garlic, and fresh herbs, this dish has a hearty, rustic flavor that pairs well with many main dishes or can be enjoyed on its own.

Ingredients

Scale

1 large eggplant, diced

2 zucchinis, sliced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 large onion, chopped

3 cloves garlic, minced

4 ripe tomatoes, chopped (or 1 can chopped tomatoes)

2 tablespoons olive oil

1 teaspoon dried oregano

Fresh thyme sprigs (or 1 teaspoon dried thyme)

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions

Step 1: Prepare the Vegetables

Chop the eggplant, zucchini, bell peppers, onion, and tomatoes. Mince the garlic and set all the vegetables aside.

Step 2: Sauté the Onions and Garlic

In a large pot or skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 5-7 minutes until soft and translucent.

Step 3: Add the Eggplant

Add the diced eggplant to the pot with another tablespoon of olive oil. Cook for about 5 minutes, stirring occasionally, until the eggplant begins to soften.

Step 4: Add the Bell Peppers and Zucchini

Stir in the red and yellow bell peppers and the zucchini. Season with salt, pepper, oregano, and thyme. Cook for another 5-7 minutes until the vegetables start to soften.

Step 5: Add the Tomatoes

Add the chopped tomatoes (or canned tomatoes) to the pot. Stir well, cover, and let the mixture simmer on low heat for 25-30 minutes. Stir occasionally, allowing the vegetables to cook down and the flavors to meld.

Step 6: Adjust Seasoning and Garnish

Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil leaves before serving.

Step 7: Serve

Serve the ratatouille warm as a side dish, over rice or pasta, or with a crusty bread on the side.