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summer vegetable medley dish

Rustic Ratatouille

This rustic ratatouille transforms seasonal vegetables into a harmonious Mediterranean medley. The eggplant, zucchini, and peppers meld beautifully with aromatic herbs in a tomato-based sauce, creating a versatile dish that actually improves overnight as flavors deepen.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Side Dish
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 teaspoons finely minced garlic
  • 1 cup onion chopped
  • 2 teaspoons chopped parsley
  • 2 cups crushed canned tomatoes
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh basil or 2 teaspoons dried basil
  • 2 large green peppers cut into 1-inch pieces
  • Olive oil for sautéing
  • 3 medium zucchini cut into 1-inch pieces
  • 1 large eggplant cut into 1-inch pieces
  • Fresh ground pepper to taste
  • Salt to taste

Equipment

  • Dutch oven or large saucepan
  • Cutting board
  • Chef's knife

Method
 

  1. Heat a generous amount of olive oil in a Dutch oven or large saucepan over medium heat.
  2. Add garlic and onion, cooking until tender and fragrant, about 3-5 minutes. The onions should become translucent but not browned.
  3. Add the eggplant, zucchini, and green peppers along with the dried oregano, basil, and parsley. Stir well to coat everything with oil and herbs.
  4. Sauté the vegetables for about 5 minutes, just until they begin to soften while maintaining their shape.
  5. Pour in the crushed tomatoes and season with salt and freshly ground pepper to taste.
  6. Cover the pot, reduce heat to low, and simmer gently for about 45 minutes. Check occasionally to ensure nothing sticks to the bottom of the pot.
  7. Serve hot, at room temperature, or chilled after refrigerating overnight for enhanced flavor.

Notes

For the best flavor, try to use the ripest, most flavorful vegetables you can find. This dish actually improves after a night in the refrigerator, making it perfect for meal prep.
Serve over creamy polenta, fluffy couscous, or with crusty bread to soak up the delicious sauce. For a complete meal, add grilled chicken, seared fish, poached eggs, or crumbled goat cheese on top.
Leftovers will keep well refrigerated for up to 4 days and can be enjoyed hot, at room temperature, or chilled.