Stewed eggplant, tomato, onion, green bell pepper, and garlic.

Wash and chop the eggplant, tomatoes, onion, and green bell pepper into bite-sized pieces. Mince the garlic.

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and sauté for an additional minute.

Sauté the Onion and Garlic

Add the chopped eggplant and green bell pepper to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Add Eggplant and Bell Pepper

Stir in the chopped tomatoes, salt, black pepper, and dried thyme. Bring the mixture to a gentle simmer.

Incorporate Tomatoes and Seasonings

Cover the skillet and let the ratatouille cook for about 20-25 minutes on low heat, stirring occasionally, until all the vegetables are tender.

Cook Until Tender

Remove from heat and stir in the fresh basil. Adjust seasoning to taste before serving.

ratatouille

Recipe information

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