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Name: Ratatouille
Prep time: 27 min
Total time: 75 min
Yield: 6 servings
Ingredients: 90 ml extra-virgin olive oil, divided; 1 medium eggplant (about 400 g), cut into 2 cm cubes; 7 g fine sea salt, divided; 2 medium zucchini (about 350 g total), cut into 2 cm cubes; 1 large red bell pepper (about 200 g), seeded, cut into 2 cm pieces; 1 large yellow bell pepper (about 200 g), seeded, cut into 2 cm pieces; 1 large yellow onion (about 220 g), cut into 1 cm dice; 4 garlic cloves, finely minced; 1 tbsp fresh thyme leaves; 1 tsp sweet smoked paprika; 1/2 tsp freshly ground black pepper; 15 g tomato paste; 700 g ripe plum tomatoes, roughly chopped; 1 tbsp red wine vinegar; 20 g fresh basil leaves, roughly torn

Ratatouille

Provençal summer vegetables browned then simmered until thick, glossy, and tender.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Ratatouille

Provençal summer vegetables browned then simmered until thick, glossy, and tender.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

&figs

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