French Ratatouille Delight (Print Version)
# Ingredients:
01 -
2 red bell peppers, cut into small cubes
02 -
3 zucchini, chopped (makes about 3 cups)
03 -
1 large onion, finely chopped
04 -
4 tablespoons olive oil
05 -
1/4 cup chopped up fresh basil leaves
06 -
2 bay leaves
07 -
2 large eggplants, cut into chunks (around 4 cups worth)
08 -
4 big, ripe tomatoes, diced (about 3 cups total)
09 -
1/4 cup chopped thyme leaves
10 -
4 garlic cloves, crushed or chopped super fine
11 -
Salt and freshly ground black pepper—you can season this to your liking
# Instructions:
01 -
Start by warming the olive oil in a big pot over medium heat. Toss in the onion and garlic, then stir it around for around 5 minutes until it smells amazing and the onion is soft.
02 -
Put the diced eggplant and peppers into the pot. Keep stirring here and there, and let them cook for about 8-10 minutes.
03 -
Add the chopped zucchini next. Stir it together and give it another 5 minutes or so to soften up.
04 -
Now, throw in the diced tomatoes, thyme, basil, and bay leaves. Add some salt and pepper. Turn the heat down low, put on the pot's lid, and let it simmer for 30-40 minutes. Don’t forget to stir it now and then.
05 -
Take it off the heat and let it sit for a good 30 minutes before you dig in. If needed, tweak the salt or pepper amounts, and don’t forget to fish out those bay leaves before serving.
# Notes:
01 -
Leaving the dish to rest for 30 minutes gives all the flavors a chance to mingle and really shine.