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Ratatouille is more than just a dish; it’s a celebration of seasonal vegetables that transports you straight to the heart of Provence, France. This classic French recipe is a testament to the rich culinary culture that emphasizes fresh, local produce. At its core, ratatouille is a medley of vibrant vegetables, primarily featuring eggplant, zucchini, and bell peppers, all coming together to create a symphony of colors and flavors that can brighten any meal.

Eggplant Zucchini Ratatouille

Discover the vibrant world of eggplant zucchini ratatouille, a classic French dish that brings a medley of colorful seasonal vegetables to your table. This easy-to-make recipe celebrates fresh ingredients like eggplant, zucchini, and bell peppers, all simmered and baked to perfection. Perfect as a side or a hearty main course, it is not only delicious but also packed with nutrients. Enjoy it warm, chilled, or as part of meal prep for a healthy and satisfying option any day.
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Ingredients
  

1 large eggplant, diced

2 medium zucchinis, sliced into half-moons

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 large onion, diced

4 cloves garlic, minced

2 cups ripe tomatoes, chopped (or one 14 oz can of diced tomatoes)

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes (optional for heat)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Cook the Vegetables: Stir in the diced eggplant and cook for about 5-7 minutes, until it starts to soften. Then, add the sliced zucchinis and chopped bell peppers. Continue to cook for another 5-10 minutes, stirring occasionally.

        Add the Tomatoes and Spices: Once the vegetables are tender, add the chopped tomatoes, oregano, thyme, red pepper flakes (if using), salt, and pepper. Mix well to combine all ingredients, and let it simmer for 5 minutes.

          Transfer to Baking Dish: Pour the mixture into a large baking dish, spreading it evenly.

            Bake the Ratatouille: Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15-20 minutes until the vegetables are fully cooked and slightly caramelized.

              Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving. This ratatouille can be enjoyed warm, at room temperature, or even cold.

                Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

                  Prep Time, Total Time, Servings: 15 mins | 1 hr | 4 servings