Description
Ratatouille is a vegan-friendly summer vegetable stew hailing from Provence, a region in the south of France known for its sun-ripened vegetables.
Ingredients
Scale
1 large yellow onion (diced)
3 bell peppers (red, green & yellow; diced)
2 yellow squash (diced)
2 zucchini (diced)
1 eggplant (diced)
1/4 cup garlic (sliced)
1 tomato (diced)
2 sprigs of fresh basil (pick off leaves & mince, discarding stems)
Salt and pepper to taste
Instructions
In a large pot on medium/high heat:
- Sauté onions and peppers until onions are translucent stirring occasionally.
- Add sliced garlic and sauté for 2 minutes
- Add tomatoes
- Season with salt only and stir
- Add squash and zucchini
- Stir, cover and reduce heat to low to braise slowly.
- Cook for 10 minutes, or until squash softened, stirring occasionally.
- Add eggplant and stir.
- Cook until eggplant is soft.
- Turn off heat.
- Add minced basil and stir
- Check seasoning and re-season if needed