Tuscan Style Ratatouille (Ciambotta)

Ingredients

• 0.5 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
• 0.5 teaspoon red chili flakes
• 0.5 cup fresh basil leaves, torn
• 1 to taste sea salt and black pepper

Instructions

1. 1

   In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

2. 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. 3

   Add the cubed potatoes and eggplant to the pot, stirring well to coat them in the flavored oil; cook for 8 minutes.

4. 4

   Stir in the zucchini and red bell pepper, seasoning generously with salt, pepper, and dried oregano.

5. 5

   Pour in the crushed tomatoes and stir to combine all vegetables; bring the mixture to a gentle simmer.

6. 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. 7

   Remove from heat and stir in the fresh torn basil leaves to preserve their bright color and aroma.

8. 8

   Let the dish rest for 10 minutes before serving warm or at room temperature with crusty bread.