Ratatouille Julia Child
Ratatouille is a traditional French dish with a simple but flavorful combination of vegetables that are stewed together in a tomato-based sauce. Its bright and colorful appearance has made it a popular choice for an appetizer and side dish. This classic recipe from Julia Child originally appeared in her book, “Mastering the Art of French Cooking” and has been enjoyed by food lovers around the world ever since.
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 clove garlic, minced
• 1 eggplant, peeled and diced
• 2 bell peppers, seeded and diced
• 1 zucchini, diced
• 1 large tomato, diced
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 cup white wine
• Salt and pepper to taste
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook for about 5 minutes, until softened.
3. Add the eggplant, bell peppers, zucchini, tomato, tomato paste, thyme, basil, oregano and white wine.
4. Cover the pot and simmer for 20 minutes, stirring occasionally.
5. Uncover the pot, season with salt and pepper to taste and simmer for an additional 15 minutes.
6. Serve warm with a loaf of crusty bread. Enjoy!