Easy French Ratatoulle

 final french ratatoulle in cast iron dutch oven

Yields: 8 servings
Prep time: 15 min
Cook time: 50 min

• 5 tablespoons of olive oil
• 1 large eggplant (large diced)
• 1 bell pepper (diced)
• Sea salt - to taste
• Black pepper - to taste
• 3 zucchini (large diced)
• 1½ yellow onion (chopped)
• 4 cloves of garlic (minced)
• 4 tomatoes (large diced)
• 3 sprigs of fresh thyme
• 1 bay leaf
• 1½ cup chicken broth
• 4 Loose leaves fresh basil (thin sliced)

(Available in other colors and sizes!)

 1. Heat 2 tablespoons of olive oil in the Dutch oven over medium heat and add diced eggplant. Season generously with salt and pepper.

2. Cook for about 3 minutes. Remove eggplant and place aside in a bowl.

cook eggplant for rataoulle in dutch oven

3.Add 2 tablespoons of olive oil and add in the diced zucchini. Season with salt and pepper and cook for 2 minutes. Remove from pot and set aside.

adding zucchini to dutch oven for rataloulle

 4. Add 1 tablespoon of olive oil to the Dutch oven. Cook the onion for about 6 minutes, stirring frequently.

 5. Add in the minced garlic, thyme, bay leaf, tomatoes, and bell pepper.

adding tomatoes and onions to ratatoulle in dutch oven

6. Add the eggplant and zucchini back into pot as well as the chicken broth and gently stir to combine.

7. Lower the heat to low-medium. Place the lid on top and allow to simmer for 40 minutes. Remove from heat and serve with sliced basil leaves.

french ratatoulle cooked and topped with  basil in 5 qt dutch oven in aqua blue



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