Ratatouille provenzal: receta mediterránea clásica

Ingredientes

• 3 tablespoons extra virgin olive oil (45 ml)
• 2 cups onion cut into 1/3-inch dice (0.8 cm) (approx. 320 g)
• 4 garlic cloves finely chopped
• 3 cups eggplant cut into 1/3-inch dice (0.8 cm) (approx. 360 g)
• 2 cups zucchini cut into 1/3-inch dice (0.8 cm) (approx. 240 g)
• 2 cups red and yellow bell peppers cut into 1/3-inch dice (0.8 cm) (approx. 300 g)
• 4 cups tomatoes peeled and seeded, cut into 1/3-inch dice (0.8 cm) (approx. 720 g)
• 2 fresh rosemary sprigs
• 2 fresh thyme sprigs
• 2 dried bay leaves
• 1/2 cup fresh basil leaves roughly chopped (approx. 25 g)
• Salt and pepper to taste

Preparación

1. 1

   Heat the olive oil in a large skillet with a lid over medium heat. Add the onion and sauté until softened, approximately 5-7 minutes.

2. 2

   Add the garlic and eggplant. Cook for 4 minutes, stirring occasionally.

3. 3

   Add the zucchini and bell peppers. Cook for 4 more minutes.

4. 4

   Add the tomatoes, rosemary, thyme, bay leaves, and basil. Season with salt and pepper to taste. Cover and cook over medium-low heat for 40 minutes, until the vegetables are tender and juicy.

5. 5

   Discard the rosemary sprigs and bay leaves.

6. 6

   Transfer the vegetables to a colander and let drain for 30 minutes.

7. 7

   Simmer the drained liquid over very low heat until it reaches a syrup consistency. Stir into the ratatouille just before serving.