Recipe Instructions:
Ingredients:
1 eggplant, diced (about 250 grams)
2 zucchini, diced (about 300 grams)
1 yellow bell pepper, diced (about 150 grams)
1 red bell pepper, diced (about 150 grams)
1 onion, diced (about 150 grams)
3 garlic cloves, minced (about 9 grams)
3 tomatoes, diced (about 450 grams)
2 tablespoons tomato paste (about 30 grams)
1/4 cup olive oil (about 60 ml)
1 teaspoon dried thyme (about 1 gram)
1 teaspoon dried oregano (about 1 gram)
Salt and pepper, to taste
Fresh basil leaves, chopped, for garnish
Instructions:
Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the diced eggplant and cook until slightly softened, about 5 minutes. Remove and set aside.
In the same skillet, add more olive oil if needed and sauté the diced zucchini, bell peppers, and onion until softened, about 5-7 minutes. Add minced garlic and cook for another minute.
Return the cooked eggplant to the skillet. Add diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and pepper. Stir well to combine.
Reduce the heat to low and let the ratatouille simmer, covered, for about 20-25 minutes, stirring occasionally, until all vegetables are tender and flavors have melded together.
Taste and adjust seasoning if needed. Garnish with chopped fresh basil before serving. Ratatouille can be served warm or at room temperature.
