Easy Ratatouille Recipe
This rustic French stew melds sautéed eggplant, zucchini, bell peppers, tomatoes and garlic with herbs into a rich, silky dish. It’s a simple yet comforting way to enjoy seasonal vegetables any time of year.
Foto: Cafe Delites
Ingredients
- 3 tbsp olive oil
- 1 onion (diced ¼-inch (around 0.5 cm).)
- 6 g arlic cloved (minced)
- 2 tomatoes (diced ½-inch to ¾-inch (1.5 cm) )
- 1 eggplant (diced ½-inch to ¾-inch (1.5 cm) )
- 2 zucchini (diced ½-inch to ¾-inch (1.5 cm) )
- 1 g reen bell pepper (seeded & diced ½-inch to ¾-inch (1.5 cm) )
- 1 red bell pepper (seeded & diced ½-inch to ¾-inch (1.5 cm) )
- 1 sweet green chili pepper (diced ½-inch to ¾-inch (1.5 cm) )
- ⅔ cup vegetable stock
- 4 springs fresh thyme
- 10 basil leaves
- 1 pinch Salt (to taste)
- 1 pinch Pepper (to taste)
- 1 pinch Cayenne pepper (to taste)
Steps
-
Heat about 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Cook the onions until soft and translucent, about 5-7 minutes. Add the garlic and cook for just one more minute until fragrant. Remove onions and garlic and set aside in a large glass bowl.
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Add another 1 tablespoon of oil and cook the eggplant until golden on all sides, remove and set aside with the onion and garlic. Repeat this process for the zucchini and tomatoes separately, adding in a little oil each time, then set it aside with the cooked eggplant, onion and garlic.
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Add the remaining oil, then sauté the bell peppers and chili until tender. Remove and set aside with the other cooked vegetables.
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Stir in the vegetable stock to the empty pot or dutch oven, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
-
Return all the cooked vegetables to the pot. Add the fresh thyme springs, salt, pepper, and a pinch of cayenne.
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Reduce the heat to low, cover, and let it gently simmer for at least 20 minutes for the flavours to meld together.
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Turn off the heat, remove the thyme springs, and stir in the fresh basil leaves just before serving. Adjust seasoning to taste.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 3 tbsp | - | - |
| onion | 1 | - | - |
| arlic cloved | 6 g | - | - |
| tomatoes | 2 | Rp 12.000/kg | Rp 2.400 |
| eggplant | 1 | - | - |
| zucchini | 2 | - | - |
| reen bell pepper | 1 g | - | - |
| red bell pepper | 1 | - | - |
| sweet green chili pepper | 1 | - | - |
| vegetable stock | 0.667 cup | - | - |
| springs fresh thyme | 4 | - | - |
| basil leaves | 10 | - | - |
| pinch Salt | 1 | - | - |
| pinch Pepper | 1 | - | - |
| pinch Cayenne pepper | 1 | - | - |
*Estimated market prices, may vary by region
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