Healthy Ratatouille – A French Classic Full of Seasonal Vegetables

1. Prepare the Tomatoes:

If using fresh tomatoes, cut out the stems and score a small “X” on the bottom of each. Boil for about 20 seconds, then transfer to cold water. Peel the skins, remove the seeds, and dice into cubes. If you prefer, use canned tomatoes instead (400 g).

2. Cut the Vegetables:

Dice the eggplant, zucchini, and bell pepper into 1 cm cubes.

3. Prepare the Aromatics:

Finely chop the onion, mince the garlic, and roughly chop the basil leaves (if using fresh).

4. Sauté the Eggplant and Onion:

In a frying pan, heat 2 tablespoons of olive oil with half of the minced garlic. Sauté the eggplant and onion until soft and lightly browned.

5. Sauté the Zucchini and Bell Pepper:

In the main pot, heat 1 tablespoon of olive oil with the remaining garlic. Add the zucchini and bell pepper, and sauté until slightly tender.

6. Combine the Vegetables:

Transfer the sautéed eggplant and onion to the main pot. Stir to combine with the zucchini and bell pepper.

7. Add the Tomatoes and Simmer:

Add the diced fresh tomatoes or canned tomatoes to the pot. Season with salt and pepper, then add the bay leaf, thyme, and rosemary. Bring to a boil, cover, and simmer over low heat for 20–30 minutes.

8. Adjust the Seasoning:

Remove the bay leaf, thyme, and rosemary. Add the basil and adjust the seasoning with additional herbs, salt, and pepper to taste.