Description
A classic dish showcasing vibrant flavors and colorful vegetables, embodying simplicity and wholesomeness.
Ingredients
Scale
- 1 eggplant, diced
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 1 bell pepper, chopped
- 2 cups tomato sauce
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add the onion and garlic, sauté until translucent.
- Add the eggplant, zucchini, yellow squash, and bell pepper. Cook until they start to soften.
- Pour in the tomato sauce and add thyme, basil, salt, and pepper.
- Stir well, reduce heat, and let simmer for about 30 minutes, stirring occasionally until the vegetables are tender.
- Serve warm, optionally over rice or with crusty bread.
Notes
Salting the diced eggplant before cooking helps improve its texture. You can use seasonal herbs for added freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Ratatouille, Vegetable Medley, French Cuisine