12. February 2005 Vegetables + Salads 0

Ratatouîa, also known as ratatouille, is a traditional French vegetable stew of tomatoes, eggplant and bell peppers.

1 medium-sized eggplant, peeled and diced
2 zucchinis, green and yellow, diced
2 bell peppers, red and yellow, seeded and chopped
1 can of diced tomatoes
1 onion, roughly chopped
3 garlic cloves, minced
1 tsp dried thyme or herbes de Provence
fresh basil leaves
salt, pepper, olive oil

1. Heat oil in a large Dutch oven. Sauté onions, garlic, eggplant and zucchini.
2. Add 3/4 cup of water. Simmer. Stir in peppers and let it boil for five minutes. Stir in tomatoes and thyme. Add salt and pepper to taste. Cook in low fire for about 20 minutes. Turn off fire when vegetables are tender and add basil.

Related post/s:
Another dish using herbes de Provence