Ratatouille is a classic vegetable stew and can either be served as a side dish or as a meal on its own (accompanied by pasta or bread). There are a thousand ways of making Ratatouille right from throwing everything into a pot together and baking it right to the other end of the spectrum and cooking each vegetable separately. One thing each method has in common is the ingredients: Tomato, Onion, Garlic, Sweet Peppers, Aubergine and Courgette…. oh and its delicious.
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Butter
1 Medium Eggplant (Aubergine), Chopped into 1-inch chunks
3 Zucchini (Courgette), halved lengthwise and then sliced thickly.
1 red bell pepper, cored and seeded, cut into 1-inch chunks
1 green bell pepper, cored and seeded, cut into 1-inch chunks
1 Medium Onion, Sliced
4 Garlic Cloves
2 Cans diced tomatoes (or several fresh tomatoes cut into chunks)
1 tbsp dried Oregano
1 tbsp dried Basil
1/4 tsp black pepper
1 tablespoon balsamic vinegar
Shredded Parmesan cheese (optional)
1) Place Eggplant into a colander and sprinkle with salt. Set aside 20-30 minutes then rinse.
2) Saute the Eggplant and Zucchini together in a large skillet over med-high heat with butter. Stir occasionally while vegetables cook – about 10 minutes. Set aside.
3) Pour a plash of oil into skillet and add Sweet peppers. Saute 3-4 minutes then add to reserved vegetables.
4) In a large stock pot, heat olive oil over med-high heat. Add onion and Garlic and saute until onions are soft.
5) Add tomatoes, a dash of salt, pepper, and herbs to the stock pot. Cover and simmer, stirring occasionally, about 20 minutes.
6) Add reserved vegetables and simmer a further 10 to 15 minutes.
7) Stir in balsamic vinegar and serve immediately.
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!