RCI-VG.002.0167.001
Spiced Ratatouille
This southern French dish is tough to pronounce (ra-tuh-TOO-ee) and even tougher to resist. Typically ratatouille combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs stewed together.
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- 2 tsp
- ½ tsp
- ¼ tsp
- zucchini2 medium¾ lb, cut into ½-inch slices
- eggplant1 small¾ lb, cut in 1-inch cubes (with or without peel)
- red bell pepper1 largeseeded and diced
- red onion1 largediced
- – 3 large garlic cloves2 unitminced
- 1 tbsp
- 2 tsp
- 1 unit
Method
1
Dice the red onion and mince the garlic cloves. Cut the eggplant into 1-inch cubes and slice the zucchini into ½-inch rounds. Seed and dice the red bell pepper.
2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced red onion and cook until softened, about 3–4 minutes.
3
Stir in the minced garlic and cook for 1 minute until fragrant, then add the eggplant cubes. Cook for 4–5 minutes, stirring occasionally.
5 minutes
4
Add the zucchini slices and red bell pepper to the pan. Stir to combine with the eggplant and cook for another 3 minutes.
5
Sprinkle the sweet paprika, ground cinnamon, and ground ginger over the vegetables. Stir well to coat all ingredients with the spices, cooking for 1 minute.
1 minutes
6
Add the dried basil and pour in fresh lemon juice. Season with salt and freshly ground black pepper to taste.
7
Reduce heat to medium-low, cover the pan, and simmer for 15–20 minutes, stirring occasionally, until all vegetables are tender and the flavors have melded.
18 minutes
8
Taste and adjust seasoning as needed. Serve warm as a side dish or light main course.