Classic Ratatouille
Contains none of the 14 statutory EU/Norwegian allergens.
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Ingredients (13)
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Instructions (5)
Cut eggplant, zucchini, and bell pepper into evenly sized bite-sized chunks. Dice the yellow onion and finely mince garlic.
Heat half of the olive oil in a large pot or casserole over medium heat. Sauté onion and minced garlic for 3–4 minutes until soft and translucent.
Add the remaining olive oil along with eggplant, zucchini, and bell pepper. Cook, stirring occasionally, for 6–8 minutes until vegetables begin to soften.
Stir in canned tomatoes, dried thyme, dried oregano, bay leaf, salt, and black pepper. Turn heat down to low, cover, and let simmer gently for 25–30 minutes until stew is rich and tender.
Remove the bay leaf. Tear fresh basil over the stew, stir gently, and serve hot.
