---
title: Ratatouille (Provençal Vegetable Stew)
servings: 6
prep time: 25 minutes
cook time: 50 minutes
source: https://mycibora.com/recipes/ratatouille
---

Gather @red bell pepper{2}, @tomato{6}, @onion{2}, @olive oil{6%tbsp}, @fresh thyme{4%stalk}, @fresh basil{10%leaf}, @salt{} and @black pepper{}.

Sauté the @eggplant{2} in a third of the oil over high heat until golden on all sides, then tip into a bowl. Repeat with the @zucchini{2}.

Sauté the peppers in the same pan until their edges char slightly, and add them to the bowl.

In a heavy pot, soften the onions in the remaining oil for 8 minutes, then add the @garlic{4%clove} for 1 minute more. ~{8%minutes}

Add the tomatoes and thyme and cook down to a loose sauce, about 10 minutes. ~{10%minutes}

Fold in all the fried vegetables and simmer everything together, uncovered, for 20 minutes until sweet and melded but not mushy. ~{20%minutes}

Season, rain over the basil, and rest at least 15 minutes — ratatouille is best warm, not hot, and even better tomorrow. ~{15%minutes}