Cooking Lucid
Ratatouille
A Provençal vegetable stew of eggplant, zucchini, bell peppers, and tomatoes simmered with olive oil and herbs. Vibrant, fragrant, and wonderful hot or at room temperature.
Prep 25 min
Cook 45 min
Total 1h 10m
Serves 6
Ingredients
Step 1 — Vegetables
- 1 large eggplant (cubed)
- 2 zucchini (sliced)
- 2 yellow squash (sliced)
- 2 bell peppers (diced)
- 1 large onion (diced)
- 4 garlic cloves (minced)
- 1 can (28 oz) crushed tomatoes
- ¼ cup olive oil
- 2 tbsp fresh basil (chopped)
- 1 tbsp fresh thyme leaves
- Salt and black pepper
Step 2 — Serve
- Crusty bread
- Grated Parmesan (optional)
Instructions
- 1
Sauté the vegetables
Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, 5 minutes. Add eggplant and cook 8 minutes, stirring occasionally. Add bell peppers, zucchini, and squash; cook 5 more minutes.
- 2
Simmer the stew
Stir in crushed tomatoes, thyme, salt, and pepper. Reduce heat, cover partially, and simmer 25–30 minutes until vegetables are tender and the sauce has thickened. Stir in basil.
- 3
Serve
Serve warm or at room temperature with crusty bread. A sprinkle of Parmesan is lovely but not traditional.
Nutrition per serving: 220 cal · 5g protein · 22g carbs · 14g fat · 7g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
