Ratatouille (Vegetable Stew)

Ingredients

• 1 large Eggplant
• 2 medium Zucchini
• 2 Bell Peppers (Red, Yellow)
• 1 lb Tomatoes
• 1 Onion
• 3 cloves Garlic
• 3 tablespoons Olive Oil
• 2 tablespoons Tomato Paste
• 1 tablespoon Herbes de Provence
• 1 tablespoon Balsamic Vinegar
• to taste Salt and Pepper

Instructions

1. 1Prepare your vegetables: Cut the 1 large eggplant into 1-inch cubes. Cut the 2 medium zucchini into 1-inch cubes. Cut the 2 bell peppers (red, yellow) into 1-inch pieces. Cut the 1 lb tomatoes into 1-inch chunks. Cut the 1 onion into 1-inch pieces.
2. 2Prepare the aromatics: Finely chop the 3 cloves garlic.
3. 3Heat the cooking oil: Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 3 tablespoons of olive oil.
4. 4Sauté the onion: Add the 1 onion to the hot oil. Cook, stirring occasionally, until the onion pieces are softened and look translucent, about 5 minutes. Do not let them brown.
5. 5Add the garlic: Add the chopped 3 cloves garlic to the pot. Cook for 1 minute more, stirring constantly, until you can smell the garlic. Be careful not to burn it.
6. 6Cook the main vegetables: Add the 1 large eggplant cubes, 2 medium zucchini cubes, and 2 bell pepper pieces to the pot. Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften slightly.
7. 7Add remaining ingredients and simmer: Stir in the 1 lb tomato chunks, 2 tablespoons tomato paste, 1 tablespoon Herbes de Provence, 1 tablespoon balsamic vinegar, and salt and pepper to taste. Stir everything together until well combined. Bring the mixture to a gentle simmer.
8. 8Cook until tender: Cover the pot and reduce the heat to low (250°F / 120°C). Let the ratatouille cook for 30 minutes, stirring occasionally, until all the vegetables are tender when pierced with a fork. The liquid should have thickened slightly.
9. 9Serve the ratatouille: The ratatouille is ready to be served hot or cold.

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