Ratatouille
serves 4-6
Ratatouille is a classic French vegetable stew, and also a lovely movie from Disney/Pixar. No rats in this ratatouille, please.
1 medium onion, chopped
2 medium eggplants, cubed
1 medium zucchini, cut into bite-size pieces
1 red bell pepper, cut into bite-size pieces
3 tablespoons olive oil
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 medium tomatoes, chopped
1/2 cup low-sodium chicken broth
prep: 15 minutes
total: 40 minutes
large sauté pan
1. Prep the onion, eggplants, zucchini and bell pepper. Heat the oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the onion, eggplant, zucchini and bell pepper. Season everything with a sprinkling of salt and pepper. Cover and cook, stirring occasionally, until the vegetables begin to turn soft, 8-10 minutes.
2. Meanwhile, prep the rest of the ingredients. Add the thyme and garlic to the pan along with the red pepper flakes. Stir and cook until the garlic is fragrant, 1-2 minutes.
3. Add the tomatoes and season them with a light sprinkling of salt and pepper. Add the chicken broth and stir. Cover and cook until the vegetables are tender but not falling apart, another 8-10 minutes.
2. Meanwhile, prep the rest of the ingredients. Add the thyme and garlic to the pan along with the red pepper flakes. Stir and cook until the garlic is fragrant, 1-2 minutes.
3. Add the tomatoes and season them with a light sprinkling of salt and pepper. Add the chicken broth and stir. Cover and cook until the vegetables are tender but not falling apart, another 8-10 minutes.
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