Recipe for French Ratatouille Stew

A vegetable stew from France made with eggplant, zucchini, peppers, and tomatoes in oil.

Ingredients

• 1 large eggplant
• 2 zucchini
• 2 bell peppers
• 1 onion
• 3 garlic cloves
• 400 grams crushed tomatoes
• 60 milliliters olive oil
• 5 grams thyme

Preparation

1. Cut all vegetables into uniform cubes and finely mince the garlic cloves
2. Sauté the onion and peppers in olive oil until they are soft
3. Add the eggplant and zucchini then cook for ten minutes while stirring
4. Stir in the crushed tomatoes, minced garlic, and fresh thyme leaves
5. Cover the pot and simmer on low heat for thirty minutes total
6. Season with salt and pepper then serve as a side or main

Tips

• Cut the vegetables to the same size so they cook at same rate
• Sauté the eggplant separately if you want it to be more crispy
• This dish tastes even better the next day after the flavors meld