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Introduction

Originating near the Mediterranean Sea, ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. Lots of chopping vege into cubes, but well worth the result!

Ratatouille

A hearty dish of sliced and stewed courgette, tomatoes and onions and more in a smooth tomato sauce.

Steps to make:

Ratatouille

Ingredients

  • 1 large eggplant, cut into 1/3-inch cubes

  • Salt

  • 6 tablespoons extra virgin olive oil, plus more for serving

  • 2 medium zucchini (about 1 lb), cut into 1/3-inch cubes

  • 1 medium yellow onion, finely chopped

  • 1 red, orange or yellow bell pepper, cut into 1/4-inch dice

  • 5 large cloves garlic, chopped

  • 5 large vine-ripened tomatoes (1.75 lb), cut into 1/3-inch cubes, with their juices

  • 1 tablespoon tomato paste

  • 2 teaspoons fresh chopped thyme, plus more for serving

  • 3/4 teaspoon sugar

  • 1/4 teaspoon crushed red pepper flakes (optional)

  • 3 tablespoons chopped fresh basil

1 hour 15 min

8

Origin:

French

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