Ratatouille is a French summer vegetable stew made with the eggplant, squash, tomatoes, peppers, and herbs. My easy recipe has a secret ingredient that takes this dish to the next level!
- 2 Japanese eggplant, cubed
- 2 small Vidalia onions, diced
- 4 cloves of garlic, minced
- 2 bell peppers, cubed (stem, pith and seeds removed)
- 2 zucchini or squash, cubed
- 3 ripe tomatoes, diced
- 1/2 tsp chili flakes, plus more if desired
- 1/4 cup basil, loosely packed
- salt + pepper
- 2 tablespoons tamarind paste
- Combine tamarind paste with 1 tablespoon of very hot water. Mix. Set aside.
- Add 2 tablespoons of olive oil to a large pan on medium heat and add eggplant. Do not salt. Sauté until golden, about 10-12 minutes. When done, remove and set aside.
- Add another tablespoon of oil, then sauté onions on a medium heat until translucent.
- Add garlic, chili flakes, and half of the basil. Add a generous pinch of salt.
- Add peppers + squash, cooking for 10 minutes until they start to brown. Add tomatoes, and another tablespoon of oil. Taste for salt and add pepper.
- Cook this mixture for 10 minutes, then add back eggplant and diluted tamarind paste. Toss and taste. Add more salt if need be, or more chili flakes if you want it to be spicier. Cook on medium for 10 more minutes.
- Top with fresh basil leaves, and serve warm (preferably over rice, with a nice crusty bread, and a glass of red!)
This lasts in the fridge for up to a week, and tastes very good on the second and third day!
- Category: Vegetarian Entrées
- Method: Stovetop
- Cuisine: French
Keywords: ratatouille, french, vegan, vegetables, summer recipes, summer product, aubergine, eggplant, zucchini, vegan entrees