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Ratatouille, a classic Provençal dish, is more than just a colorful assortment of vegetables; it represents the essence of summer and the richness of French culinary tradition. This Ratatouille Bliss paired with crusty bread is not only a delightful vegetarian option but also a celebration of seasonal produce that delivers both flavor and nutrition. As you delve into this recipe, you will discover how accessible and rewarding it is, whether you are an experienced chef or just starting your culinary journey.

Simple Ratatouille with Crusty Bread

Discover the joy of Ratatouille Bliss paired with crusty bread, a delightful vegetarian dish that embodies the essence of summer and French culinary tradition. This vibrant medley of seasonal vegetables not only looks beautiful but also bursts with flavor. With easy-to-follow steps, you'll learn how to create this classic dish, making it perfect for both gatherings and simple weeknight meals. Embrace the richness of fresh ingredients, and savor the delightful experience it brings to your table.
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Ingredients
  

1 medium eggplant, diced into ½-inch cubes

2 medium zucchinis, sliced into thick half-moons

1 bell pepper (any color), chopped

1 large onion, finely chopped

3 cloves garlic, minced

2 cups ripe tomatoes, chopped (or use one can of diced tomatoes)

1 teaspoon dried thyme

1 teaspoon dried basil

Salt to taste

Black pepper to taste

4 tablespoons olive oil

1 tablespoon balsamic vinegar (optional)

Fresh basil leaves for garnish

Crusty bread (a baguette or rustic loaf)

Instructions
 

Prepare the Vegetables: Start by washing and chopping your eggplant, zucchinis, bell pepper, onion, and tomatoes. Try to keep the sizes uniform to ensure even cooking.

    Sauté the Aromatics: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

      Add Eggplant: Toss in the diced eggplant and a pinch of salt. Sauté for about 5-7 minutes, until the eggplant starts to soften and absorb some flavors. If the mixture gets dry, add a bit more olive oil.

        Incorporate Other Vegetables: Add the sliced zucchinis and chopped bell pepper to the skillet. Continue to cook for another 5 minutes, stirring occasionally.

          Finish with Tomatoes and Herbs: Add the chopped tomatoes, dried thyme, and dried basil. Season with salt and pepper to taste. Stir everything together and let it simmer on low heat for about 20-25 minutes, partially covered, until all the vegetables are tender and the flavors meld together. Stir occasionally, adding a splash of water if it gets too thick.

            Add Balsamic Vinegar: If using, drizzle the balsamic vinegar into the ratatouille before removing it from heat for an extra layer of flavor.

              Prepare the Bread: While the ratatouille is simmering, slice your crusty bread. Optionally, you can toast it in the oven or on a grill until the crust is golden and crispy.

                Serve: Spoon the ratatouille into bowls and garnish with fresh basil leaves. Serve with the warm crusty bread on the side for dipping and enjoying the delicious vegetable medley.

                  Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings