Ratatouille
This ratatouille recipe is my favorite way to make the classic French stew. It's rich and flavorful, filled with late summer vegetables like eggplant, tomatoes, peppers, and zucchini. Serve it warm or at room temperature with a drizzle of olive oil on top and crusty bread on the side.
- Time: 80 min
- Servings: 4
Source: Love and Lemons
Ingredients
- medium-large eggplant
- Sea salt
- tablespoons extra-virgin olive oil
- medium zucchini
- medium yellow onion
- red or yellow bell pepper
- garlic cloves
- pound tomatoes on the vine
- red pepper flakes
- cane sugar
- tablespoon white wine vinegar
- teaspoons chopped fresh thyme leaves
- Freshly ground black pepper
- thinly sliced fresh basil leaves