Serves 4
65 min
Classic Ratatouille
Recipe GLPRb738375ae327db
A vibrant Provençal vegetable stew combining tender eggplant, sweet peppers, juicy tomatoes, and aromatic garlic. This timeless dish celebrates the essence of summer produce, gently cooked with olive oil and finished with fresh herbs for a comforting, wholesome meal.
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Ingredients
3 tablespoons Olive oil
2 medium Onions, peeled and sliced
2 cloves Garlic cloves, minced
1½ pounds Eggplant, cut into ½-inch cubes
2 large Red bell peppers, seeded and diced
4 medium Ripe tomatoes, chopped
12 seeds Coriander seeds
to taste Fresh parsley or basil, roughly chopped
Directions
Heat olive oil in a large, heavy-bottomed pot or deep skillet over medium heat. Add the sliced onions and cook gently, stirring occasionally, until softened and translucent, about 8 minutes.
Stir in the minced garlic and coriander seeds, cooking for 1 minute until fragrant, stirring to prevent burning.
Add the diced eggplant to the pot and stir to coat with oil. Cook for 5 minutes, stirring frequently.
Add the diced red bell peppers and stir well. Cook for another 5 minutes, allowing the vegetables to begin to soften.
Add the chopped tomatoes and their juices to the pot, stirring to combine all ingredients. Reduce heat to medium-low.
Cover the pot partially with a lid and simmer gently for 25 to 30 minutes, stirring occasionally, until all vegetables are tender and flavors have melded. The mixture should be soft and stew-like.
Taste and adjust seasoning as desired. Stir in the fresh parsley or basil just before serving.
