This summer, I first tried & fell in love with ratatouille.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGITdyNZZUvl_tfvj8AnPaBeIKcQZEd-uJiUSfIRudtlwPr3-q-4gLA9cGh87JUdVVkBxdNoeqO8hKAXCpArdC98mpNbHWlNhkBPjI1K_VQc5u1-vMUTOMBlB2GbtMgZe4aeXez8aCSc/s400/DSC04544+(Large).JPG)
It's basically a vegetable stew - traditionally, all the vegetables are cooked in separate pots & mixed together at the end. But you can cheat & cook it all in the same pot - only the sequence of veggie additions becomes very important so that they all cook evenly. So it's actually really simple & doesn't take all that much effort. The end result is hearty enough to be a main course (especially when served on rice) but also works really well as a side for just about anything.
Ratatouille
Ingredients:
1 onion
2-4 cloves of garlic
2 green (or red, orange or yellow) peppers
5-6 large tomatoes or 2 large cans of chopped tomatoes
1 medium zucchini (or 2 small)
1 eggplant (or 2 small)
basil
thyme
parsley
salt & pepper
around 1/4 cup olive oil
Methods:
1. Start by slicing your eggplant into coins. Salt both sides & place them in a colander in the sink while you prepare the ratatouille. I'm not exactly sure why, but salting the eggplant for about 10-15 minutes helps to cut down the bitterness of the vegetable.
2. Chop the onion. Add about 1/4 cup of olive oil into a large pot - enough to cover the entire bottom. Add in the onion & turn on medium-low.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafQfkzrl7jdUAuh_nPJLF3pAm0venlLlOiqCroM9iY9pqdv1rPw6N_gRqzobxcZYwaTNzWCnrech7fFiIZc1FpHV0dGUTue7hTINP013dydGCqa509DmSgYiHf6ToE6PkQ1OZTVVAf1w/s400/DSC06715+(Large).JPG)
3. Chop the garlic (or use a press) & add it to the onion.
4. Chop the peppers & add them to the pot.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QeYi-_J0xQ4R2FUoNaL4xCsfdOJ96xr9vvefdlaB7pEFhZRJ_yimck1IqqJgwkYXSOKO5_J3avzRVZtIjgrFZAbacMQuUxj3c6DFp4JTo5Ipb9xJnVLnxJWghmzKvaUWnB3dEJTWjy0/s400/DSC06718+(Large).JPG)
5. Chop the tomatoes (or open the cans) & add them to the pot.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPN1NMK9seV5Z2DkQPeIoRO2EhMmv0GrDolLCV8VJp2DV6dw98ahWLlZcAzsDRcXv2X-WBwCRyL09v9Y6zR0S8OcIuWM6GUTp6lCipOd9iDJKHRNtABexSUf1ZH3rOmWASYdppxkUa3iQ/s400/DSC06719+(Large).JPG)
Give it a good stir. If it wasn't sizzling a bit before you added the tomatoes, turn up the heat a little bit now.
6. Now it's time for the spices. Add in basil, parsley, thyme, pepper & salt. I add in lots, but it's really up to your taste. Sprinkle them over the top - stir, taste & add more accordingly.
7. Chop the zucchini & add to the pot.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFjL81m-fKo7U4MCrW5EmV0QoCOdp6RzG55veuzXYhhzYa1tkf4cj6y4fbWIaxOLLEOFESnjaN9yjycDIn4BlBmysdAjVmxJylr_mvpTCON3JXItu1wPuRRn3dWo3YVLJFl8KdsALdBk/s400/DSC06725+(Large).JPG)
Stir occasionally.
8. Rinse the eggplant. Chop it up & throw it in.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCKY2faqZA3JChFQkD5Ij-81OTn7yOlU9tEan9rKcURe54S50qi53KldTFOGsX-OFHHDn5Vo-yL9jAzvpml5BGoAugB4og-KvDtRV8GLPMz1JbK3HfGXtfJUVbBGgeRPSTcrGUX-rMIps/s400/DSC06728+(Large).JPG)
Give it all a good stir. Taste it again & add more spice accordingly. Let it simmer on medium-low for at least 15 minutes, just make sure it doesn't start boiling too hard. You can leave it on low for up to 45 - 60 minutes. Stir occasionally. The vegetables should be soft when ready.
Best served on brown rice.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Q0IngW6nvrurqdmmqYtLDnnF4MCmySZzif-3W87HuXiTtFivstsRXM6tVVSeBb8iHvt6tDK3pOXPAdpee_xYB1Uk4CG5AaG85hcL2_gXBy6LdalvGPmAKbepNky6DtV8PXN5FyuD6zQ/s400/DSC06734+(Large).JPG)
Optional: add in some yellow summer squash