About the Recipe
This simple, classic dish is an excellent way of eating a rainbow. Vegetables of different colours (phytonutrients) correspond to different health benefits, that's why it's important to consume a variety of colourful plants in our diet. Fresh herbs like basil and parsley can further enhance the flavour whilst adding more nutrients to support our microbiome/ immunity. Ratatouille is so versatile, it is delicious on its own, or can be served with grilled meat, bread or pasta.
2 tbsp olive oil, plus more to serve
5 cloves garlic, minced
1 onion, peeled and diced
2 bell peppers (any colour), peeled and diced
4 medium tomatoes, diced
1 eggplant, diced
1/2 squash or pumpkin, peeled and diced
2 courgettes/ zucchinis
salt & pepper to taste
2 sprigs fresh thyme
1/2 cup fresh basil
1/2 cup fresh parsley
Optional: Sprinkle some salt on the diced eggplant and rest over paper towel or a colander to help dehydrate and intensify the flavour.
Add 2 tbsp olive oil in a large pot over medium heat.
Add the diced onion and garlic, sauté for about 5-6 minutes.
Add the bell peppers, continue to sauté for another 5-6 minutes until the onions start to brown and turn fragrant.
Add the diced tomatoes, cover and let simmer for 10 minutes until soft.
Stir in the eggplant, courgette, squash, and thyme. Generously sprinkle with salt and pepper. Cover and cook for up to 40 minutes, until the vegetables become soft.
Once the vegetables are soft, remove the lid. Let simmer until most of the liquid has evaporated.
Remove the thyme, Add more salt and pepper to taste.
Mix in freshly chopped basil and parsley just before serving. This dish pairs well with grilled meat, fresh bread, pasta or rice.