Classic Ratatouille

Ratatouille is a traditional French Provençal stewed vegetable dish. This version highlights the precision of knife skills with beautifully chopped vegetables that bring vibrant flavors to the plate.

Ingredients

• 1 large eggplant, diced
• 2 zucchinis, chopped
• 2 bell peppers (red and yellow), diced
• 1 large onion, finely chopped
• 3 medium tomatoes, diced
• 3 garlic cloves, minced
• 3 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the diced eggplant and cook for 5-7 minutes until softened. Remove and set aside.
3. In the same skillet, add another tablespoon of olive oil and sauté the chopped onions and garlic until fragrant.
4. Stir in the bell peppers and zucchini, cooking for 5 minutes until tender.
5. Add the tomatoes and cook until they release their juices, about 5 minutes.
6. Return the eggplant to the skillet and mix well. Season with salt and pepper.
7. Simmer the mixture on low heat for 15-20 minutes, stirring occasionally.
8. Garnish with fresh basil leaves before serving. Enjoy!