Ratatouille à ma façon
Here’s my favorite ratatouille recipe—à ma façon (my way), without eggplant.
Ingredients
- 2 tomatoes
- 2 zucchinis
- 2 red bell peppers
- 3 onions
- 3 garlic cloves
- 1 tbsp of Herbes de Provence
- Salt and freshly ground black pepper
- Extra virgin olive oil
Instructions
- Start by finely chopping the onions and garlic. In a cast iron pot, such as a Staub or Le Creuset, heat a drizzle of olive oil over high heat. Add the onions and garlic, letting them sweat and caramelize uncovered.
- While they cook, wash and finely chop the tomatoes, zucchinis, and bell peppers into small, even pieces.
- Once the onions and garlic are golden and fragrant, reduce the heat to medium-low and add the chopped vegetables to the pot. Stir well, drizzle a little more olive oil, and sprinkle in the Herbes de Provence. Mix everything thoroughly to combine the flavors.
- Cover the pot with its lid and let the ratatouille simmer gently over low to medium heat for about 45 minutes, stirring occasionally to ensure even cooking.
- When the ratatouille is ready, season to taste with salt and freshly ground black pepper. Serve immediately, and don’t forget to pair it with a crusty French baguette to mop up the delicious sauce. Bon appétit!