Ratatouille with End of Summer VegetablesRecipe preview on Faxo
Recipe

Description
This traditional French dish uses end of summer vegetables to make a hearty and tasty vegetable stew. It uses eggplant, zucchini, bell pepper, onion and tomatoes with garlic and herbs to make it irresistible.
Ingredients
- ¼ c. olive oil, divided, plus more if needed
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 small eggplant, chopped
- 1 zucchini, chopped
- 1 bell pepper, any color, chopped
- 1 onion, chopped
- 3 small tomatoes, chopped
- 3 cloves garlic, pressed or minced
- 2 t. chopped fresh thyme
- 3 - 4 leaves fresh basil, chopped
- splash red wine vinegar
Steps
- Heat 2 T. oil in a large pot or Dutch oven.
- Cook vegetables separately, one vegetable at a time, in this order, for 5 - 7 minutes each, adding 1 T. more oil after each addition and seasoning with salt; eggplant, zucchini, bell pepper, onion and tomatoes.*
- Cook eggplant for 5-7 minutes; season with salt; transfer to a large bowl; add 1 T. oil to pot; add zucchini; cook 5-7 minutes; season with salt; transfer to the bowl; add 1 T. oil to the pot; add bell pepper; cook 5-7 minutes; season with salt; transfer to the bowl; add 1 T. oil to the pot; add onion; cook 5-7 minutes; season with salt; transfer to the bowl; add 1 T. oil to the pot; add tomatoes; season with salt.
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