Ratatouille

By Cafe Delites · 60 min

Ingredients

Instructions

1. Heat about 1 tablespoon of olive oil in a large pot over medium-high heat. Cook the onion until soft and translucent, about 5-7 minutes. Add the garlic and cook 1 more minute until fragrant. Transfer the onion and garlic to a large glass bowl.
2. Add 1 more tablespoon of oil and cook the eggplant until golden on all sides. Transfer it to the bowl. Do the same with the zucchini and then the tomatoes, adding a little oil each time.
3. Add the remaining oil and sauté the bell peppers and chili until tender. Transfer them to the bowl.
4. Pour the vegetable stock into the empty pot and scrape up any browned bits from the bottom. Bring to a simmer.
5. Return all the cooked vegetables to the pot. Add the thyme sprigs, salt, pepper and a pinch of cayenne.
6. Reduce the heat to low, cover and simmer gently for at least 20 minutes.
7. Turn off the heat, remove the thyme sprigs and stir in the basil just before serving. Adjust seasoning to taste.

Summarized from Cafe Delites's video. Watch it for the details.

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GarlicOnionTomatoBell pepperZucchiniEggplant