French Vegetable Stew (Print Version)
# Ingredients:
→ Vegetables
01 -
3 zucchini, chopped into small pieces (makes about 3 cups)
02 -
2 red bell peppers, cut into chunks
03 -
4 ripe tomatoes, chopped into small dice (around 3 cups worth)
04 -
2 large eggplants, chopped into cubes (yields about 4 cups)
05 -
4 cloves of garlic, finely chopped
06 -
1 big onion, diced
→ Aromatics and Seasonings
07 -
¼ cup chopped fresh basil leaves
08 -
¼ cup quality olive oil
09 -
Salt and black pepper to your taste
10 -
2 bay leaves
11 -
2 tablespoons of fresh thyme
# Instructions:
01 -
Heat up olive oil in a big, sturdy pot over medium heat. Once it’s warmed and shiny, toss in the diced onions and garlic. Let them cook together for about 5 minutes, stirring every so often, until they smell wonderful and turn soft.
02 -
With the onion and garlic softened, mix in the eggplant cubes and chopped bell peppers. Cook them for about 8 to 10 minutes, stirring from time to time. The eggplant should start getting tender and soaking up flavors, while the peppers release a little sweetness.
03 -
Add the zucchini pieces next, letting them cook another 5 minutes or so. They’ll soften up quicker than the eggplant, so you want them to still have a little bite and not turn into mush.
04 -
Pour in the chopped tomatoes along with basil, thyme, and bay leaves. The tomatoes will break down and create a juicy sauce for the stew. Sprinkle on some salt and pepper, adjusting as you like. Stir everything together, letting the flavors combine.
05 -
Turn the heat way down, pop a lid on the pot, and let it gently bubble away for 30 to 40 minutes. Stir it now and then to make sure nothing sticks. The veggies will become even softer, and all those fantastic tastes will blend wonderfully.
06 -
Once it’s done cooking, turn off the heat and let the dish sit for around 30 minutes. I know it’s hard to wait, but trust me, this resting time lets the flavors deepen. Don’t forget to scoop out those bay leaves before serving, as they’re not meant to be eaten!
# Notes:
01 -
This stewed vegetable blend, called ratatouille, hails from Nice in southern France. Its simple, hearty flavors only get better if you leave it overnight.
02 -
It’s based on summer vegetables that ripen around the same time, so it’s a wonderful way to enjoy peak-season produce.
03 -
Serve it chilled, warm, or at room temperature, making it super flexible for different occasions and weather.
04 -
Though often a side dish, you can turn this into the main event by pairing it with crusty bread, tossing it with pasta, or topping it with a fried egg.