Ratatouille

 

Ratatouille

Ingredients

• 1 large eggplant
• 1 large zucchini
• 3 tomatoes
• 1 bell pepper
• 1 onion
• 3 garlic cloves
• 1 tbsp oil
• ¼ cup vegetable broth
• 1 tsp paprika
• 1 tbsp balsamic vinegar
• 1 tsp brown sugar
• ¾ tsp sea salt
• ½ tsp dried oregano
• ⅓ tsp smoked paprika
• ¼ tsp red pepper flakes
• ¼ tsp ginger
• 1 tbsp tomato paste
• Fresh thyme, chopped
• Black pepper, to taste

Instructions

Chop eggplant, zucchini, tomatoes, and bell pepper into 1‑inch pieces. Finely chop onion and garlic.

Heat oil in a skillet over medium heat. Sauté onion until lightly browned. Add garlic and eggplant and cook 3–4 minutes, then stir in vegetable broth and spices.

Simmer on low‑medium heat 5–6 minutes, stirring occasionally. Add remaining vegetables and ingredients except tomato paste and balsamic vinegar. Cook about 10 minutes, until vegetables are tender but not mushy. Add more broth if needed.

Stir in tomato paste and balsamic vinegar. Taste, adjust seasoning, and serve warm with bread or rice.