Italian Ratatouille (Ciambotta)

Comforting, hearty ratatouille is full of seasonal vegetables simmered in a richly flavored tomato broth, and is traditionally a French dish. It’s super satisfying and works well as a main or a side dish.

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Step-by-step instructions!

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In a large hot pan or large skillet on medium-high heat, heat oil and sauté the onions and garlic until the onions become translucent.

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Place peppers, diced eggplant, and zucchini in the pan and sauté for 4-5 minutes.

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Add the potatoes, canned tomatoes, oregano, basil, salt and pepper.

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Stir and bring to a boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.

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Make sure to dice all vegetables evenly to ensure consistent cooking.

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Italian Ratatouille (Ciambotta)

pickyeaterblog.com

Comforting, hearty ratatouille is full of seasonal vegetables simmered in a richly flavored tomato broth, and is traditionally a French dish. It’s super satisfying and works well as a main or a side dish.

Step-by-step instructions!

Follow our easy instructions for success!

1

2

3

4

In a large hot pan or large skillet on medium-high heat, heat oil and sauté the onions and garlic until the onions become translucent.

Saute Onions And Garlic:

1

Place peppers, diced eggplant, and zucchini in the pan and sauté for 4-5 minutes.

Add Veggies:

2

Add the potatoes, canned tomatoes, oregano, basil, salt and pepper.

Add Remaining Ingredients, Except Basil Leaves:

3

Stir and bring to a boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.

Cook Through:

4

Make sure to dice all vegetables evenly to ensure consistent cooking.

NOTES

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