Ratatouille with Baguette - Thursday, Week 18

Transport your taste buds to the south of France with this classic Ratatouille with Baguette. This colorful vegetable medley is perfect for a light yet satisfying dinner.

Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Serves: 4

Ingredients

• 2 tbsp (30 ml) olive oil
• 1 medium onion, chopped (about 150 g)
• 2 garlic cloves, minced
• 1 small eggplant, diced (about 300 g)
• 1 medium zucchini, diced (about 200 g)
• 1 medium yellow squash, diced (about 200 g)
• 1 red bell pepper, diced (about 200 g)
• 1 can (400 g) diced tomatoes
• 1/2 tsp (2.5 ml) dried basil
• 1/2 tsp (2.5 ml) dried thyme
• 1/2 tsp (2.5 ml) dried oregano
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• 1 baguette, sliced and toasted

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, and cook until soft and translucent, about 5 minutes. Add the minced garlic, and cook for another 1 minute.

2. Stir in the diced eggplant, zucchini, yellow squash, and red bell pepper. Cook for 10 minutes, stirring occasionally.

3. Add the diced tomatoes, dried basil, dried thyme, and dried oregano to the pot. Season with salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 30 minutes.

4. Remove the lid and cook for an additional 15 minutes, allowing the sauce to thicken slightly.

5. Serve the Ratatouille warm, garnished with fresh basil leaves, and accompanied by slices of toasted baguette.