For 4 Servings:
1 eggplant, cut into 1-inch cubes
1 zucchini, cut into 1-inch cubes
1 yellow squash, cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 onion, chopped
3 cloves garlic, minced
1 can (14 oz) of diced tomatoes
2 tablespoons of tomato paste
2 tablespoons of olive oil
1 tablespoon of chopped fresh thyme
Salt and pepper to taste
Chopped fresh basil for garnish (optional)
1. Heat the olive oil in a large pot or Dutch oven on the gas stove over medium heat.
2. Add the onion to the pot and sauté for 2-3 minutes or until it starts to soften.
3. Add the bell peppers to the pot and sauté for another 2-3 minutes or until they start to soften.
4. Add the eggplant and zucchini to the pot and sauté for another 5-7 minutes or until they start to soften.
5. Add the minced garlic to the pot and sauté for another minute or until fragrant.
6. Pour in the can of diced tomatoes and add the tomato paste to the pot, and stir to combine.
7. Add the dried oregano, salt, and black pepper to the pot, and stir to combine.
8. Reduce the heat to low, cover the pot, and simmer the Ratatouille for 20-25 minutes, or until the vegetables are tender.
9. Season the Ratatouille with additional salt and pepper, to taste.
10. Serve the Ratatouille hot, garnished with chopped fresh basil.
For 4 Servings:
1 eggplant, cut into 1-inch cubes
1 zucchini, cut into 1-inch cubes
1 yellow squash, cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 onion, chopped
3 cloves garlic, minced
1 can (14 oz) of diced tomatoes
2 tablespoons of tomato paste
2 tablespoons of olive oil
1 tablespoon of chopped fresh thyme
Salt and pepper to taste
Chopped fresh basil for garnish (optional)
1. Heat the olive oil in a large pot or Dutch oven on the gas stove over medium heat.
2. Add the onion to the pot and sauté for 2-3 minutes or until it starts to soften.
3. Add the bell peppers to the pot and sauté for another 2-3 minutes or until they start to soften.
4. Add the eggplant and zucchini to the pot and sauté for another 5-7 minutes or until they start to soften.
5. Add the minced garlic to the pot and sauté for another minute or until fragrant.
6. Pour in the can of diced tomatoes and add the tomato paste to the pot, and stir to combine.
7. Add the dried oregano, salt, and black pepper to the pot, and stir to combine.
8. Reduce the heat to low, cover the pot, and simmer the Ratatouille for 20-25 minutes, or until the vegetables are tender.
9. Season the Ratatouille with additional salt and pepper, to taste.
10. Serve the Ratatouille hot, garnished with chopped fresh basil.
