Ratatouille Recipe

This traditional French Ratatouille recipe of seared and slow-cooked fresh vegetables and herbs until creamy is bursting with unbelievable flavors.

I am beyond in love with this dish and once you try it, you will be as well.

INGREDIENTS:

– olive oil – eggplant – zucchini – yellow onion – red bell pepper – green bell pepper

Prepare all the vegetables into medium to large-size dice. Add 2 tablespoons of olive oil to a large rondeau pot over high heat until it begins to smoke lightly.

Next, add in the eggplant, gently season with salt, and quickly sauté for 90 seconds, or just until 1 or 2 sides are browned. Set them aside on a plate in a single layer to cool slightly.

Pour in 1 tablespoon of olive oil to the pot and once it smokes, add in the zucchini gently season with salt, and sauté for 2 minutes or until 1 or 2 sides is browned.

Set it aside on a separate plate in a single layer to cool slightly. Add 1 more tablespoon of olive oil to the pot over medium heat and add in the onions. Gently season with salt and sauté.

Turn the heat down to low and continue cooking the onions for an additional 10 minutes or until they are well-browned and tender.

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