Ratatouille is a traditional French Vegetable Stew prepared mainly with tomatoes which is the key ingredient and along with onions, garlic, eggplant, squash, zucchini, bell peppers and herbs.
Half of big size eggplant approximately 2 cups chopped
Tomatoes - 3 to 4
Zucchini - 1
Yellow Zucchini - 1
Colored Bell Peppers - ¼ each.I used red, yellow and orange
Fresh Basil Leaves - 10
Dried Thyme - 3 tsps
Vegetable Stock - 16 oz
Salt - 3 tsps
Ground Pepper - 2 tsps
Extra Virgin Olive Oil - 3 tbsps
Instructions
Prep Work
Chop all the veggies into cubes including onions and garlic.
Steps
Heat a pan and add the olive oil.
Once the oil is hot, add the chopped onions and garlic and sauté until they are translucent.
Turn the heat off and now add them to the slow cooker.
Add all the other veggies, salt, ground pepper, basil, thyme and vegetable stock.
Mix well and let it cook in slow mode for 4 to 4.5 hours.
That’s it. Ratatouille is ready. Serve hot with French bread or just by itself. It’s a healthy and complete meal on its own.
Notes
I didn’t add squash but went with yellow zucchini. Add veggies and adjust their proportion according to your preference. Same with salt and pepper. Instead of fresh basil, dried basil can be used too.Slow Cooker Alternatives: If you don’t have slow cooker, sauté all the veggies and then layer them bakeware, add the vegetable stock and bake them until the veggies are soft and tender. You can also simmer all these veggies along with herbs and vegetable stock in a casserole until the veggies are soft and tender.