Easy Ratatouille (One Pot Vegetable Stew) Recipe - Vapor Solutions Tx

Easy ratatouille one pot vegetable stew recipe

My take on provences famous vegetable stew is this simple ratatouille with aromatics tomato eggplant zucchini and bell peppers soften release juices and become jammy and delectable

Ingredient – 1lb eggplant peeled or striped and cut into 1inch piece – kosher salt – extra virgin olive oil – 1 yellow onion finely chopped – 2 bell peppers mix of red green or yellow sliced into 1inch piece – 6 garlic cloves minced – 2 lb tomatoes chopped – 2 zucchini sliced into ½inch half moon – ½ cup red wine – 2 sprigs fresh thyme – 1 teaspoon black pepper – 1 teaspoon sweet paprika – 1 teaspoon dried rosemary – 1 tablespoon sherry vinegar – 3 tablespoon chopped fresh basil

Direction

Put the eggplant in a big sink colander salt the eggplant and let it sweat away its bitterness for 20 minutes remove water and salt by patting dry burst 1 white line

In a big heavy saucepan or dutch oven heat 2 tablespoons olive oil on medium when the oil shimmers but does not smoke add onions cook until translucent stirring often 5 minutes burst 2 white line

Add the bell peppers and simmer for 4 more minutes stirring as they softenadd garlic tomatoes juice zucchini eggplant wine and thyme mix in black pepper paprika and rosemary sprinkle kosher salt burst 3 white line

Turn up the heat to mediumhigh and boil for 5 minutes stirring occasionally reduce heat cover and simmer for 20 minutes burst 4 white line

Taste and salt the ratatouille after removing it from heat add sherry vinegar and plenty of olive oil add fresh basil if possible cover and let the ratatouille rest in its heated pot for an hour before serving see recipe notes burst 5 white line

To serve pour into bowls optional top with a sunny side up egg and serve with fresh bread enjoy heated room temperature chilled or as you choose burst 6 white line

Also see also see healthy blueberry muffins whole wheat recipe swipe up