Tuscan Style Ratatouille (Ciambotta)
Italian variation featuring fresh basil, extra virgin olive oil, and a hint of chili flakes.
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Ingredients
- 1/2 cup extra virgin olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium eggplant, cubed
- 2 medium zucchini, sliced into rounds
- 1 large red bell pepper, chopped
- 2 medium potatoes, peeled and cubed
- 14 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red chili flakes
- 1/2 cup fresh basil leaves, torn
- 1 to taste sea salt and black pepper
Instructions
- 1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
- 2
Add the diced onion and cook for 5 minutes until translucent, then stir in the minced garlic and chili flakes for 1 minute.
- 3
Add the cubed potatoes and eggplant to the pot, stirring well to coat them in the flavored oil; cook for 8 minutes.
- 4
Stir in the zucchini and red bell pepper, seasoning generously with salt, pepper, and dried oregano.
- 5
Pour in the crushed tomatoes and stir to combine all vegetables; bring the mixture to a gentle simmer.
- 6
Reduce heat to low, cover the pot, and let it simmer for 30 to 40 minutes until all vegetables are tender but not mushy.
- 7
Remove from heat and stir in the fresh torn basil leaves to preserve their bright color and aroma.
- 8
Let the dish rest for 10 minutes before serving warm or at room temperature with crusty bread.
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