Lyonnaise-style Ratatouille
Ratatouille is a classic French vegetable stew that originated in the Provence region. In this recipe, we'll be making a Lyonnaise-style ratatouille, which includes the addition of onions and is cooked in the style of Lyon, a city in east-central France known for its rich culinary tradition.
Ingredients
- 2 large eggplants, diced
- 3 zucchinis, diced
- 2 onions, thinly sliced
- 4 tomatoes, diced
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 2 teaspoons dried thyme
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the sliced onions and cook until they are soft and translucent.
- Add the diced eggplants and zucchinis to the pot and cook until they start to soften.
- Stir in the diced tomatoes, minced garlic, and dried thyme. Season with salt and pepper.
- Cover the pot and let the ratatouille simmer for 30 minutes, stirring occasionally.
- Once the vegetables are tender, remove the pot from the heat and let the ratatouille rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Large pot Cooking spoon Cutting board Knife
Tools
Chef's knife Cutting board Large pot
Serving suggestions
Serve the Lyonnaise-style ratatouille as a side dish with grilled fish or crusty bread.
Tips & tricks
For a richer flavor, you can add a splash of red wine or balsamic vinegar to the ratatouille while it simmers.
Cost
$12