| Servings | Prep Time | Cook Time |
| 4people | 10Minutes | 120minutes |
| Servings | Prep Time |
| 4people | 10Minutes |
| Cook Time |
| 120minutes |
Ingredients
Servings: people
Units:
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Ingredients
Servings: people
Units:
|
Instructions
- Add the olive oil and garlic to a large heavy bottomed pot, like a Le Creuset and sauté over medium heat until the garlic starts to brown and becomes very fragrant.
- Turn down the heat to low and then add the onions and bell peppers. Cover the pot with a lid and let the onions wilt, stirring occasionally to prevent burning. Remove the lid and sauté the vegetables until all the water released has evaporated and the onions start to brown.
- Add the tomatoes, cover the pot with the lid, and simmer until the tomatoes are soft and have released a lot of liquid.
- Add the eggplants, zucchini, parsley, basil, thyme, salt and pepper. Stir to combine and then cover with a lid and allow the vegetables to cook until tender (30-40 minutes), stirring occasionally.
- When the vegetables are soft, remove the lid and let the ratatouille continue to simmer until the excess liquid has evaporated and the stew is nice and thick. Adjust the salt and pepper to taste and serve with crusty bread.
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