Ratatouille

Ratatouille is a classic Provençal side dish full of flavor and color. Here’s how to prepare it:

Ingredients

• 1 large eggplant
• 2 zucchinis
• 1 red bell pepper
• 1 yellow bell pepper
• 2 ripe tomatoes
• 1 red or white onion
• 2 cloves of garlic
• Extra virgin olive oil as needed
• Fresh thyme and rosemary
• Salt and pepper as needed
• A pinch of sugar (optional)

Preparation

1. Wash and dice all the vegetables, trying to maintain about the same size for even cooking.

2. In a casserole or a wide, deep frying pan, fry the chopped onion and crushed garlic in extra virgin olive oil until they are soft and translucent.

3. Add the eggplant and peppers, cooking them until they begin to soften.

4. Incorporate the zucchinis and tomatoes, seasoning with salt, pepper, thyme, and rosemary.

5. Let simmer on low heat, stirring occasionally, until all the vegetables are cooked but still slightly al dente.

6. Add a pinch of sugar to balance the acidity of the tomatoes, if necessary.

7. If you prefer a drier texture, let it cook without a cover for a few more minutes to evaporate the excess liquid.

8. Taste and adjust the salt and pepper as you like. You can also add other aromatic herbs like basil or marjoram at the end of cooking for an additional fragrance.

Serve the Ratatouille warm or at room temperature accompanied by crusty bread, as a side dish, or as a main course with whole grains like spelt or couscous. Enjoy your meal!