It’s a French Provencal stewed vegetable that gets its name from the French word “touiller,” which means “to stir up.” And it’s a colorful dish that evokes thoughts of the Mediterranean-kissed sun in the south of France. Watch as Marie Gallo cooks up her version in today’s Eye on Sun Valley video.
Marie’s Ratatouille
2 tablespoons olive oil
1 medium onion, diced
1 small eggplant, diced
2 small zucchini, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 Roma tomatoes or 2 regular vine tomatoes, seeds removed
2 cloves garlic
Sprig of thyme
Salt and pepper to taste
Heat olive oil in a pan. Add onions and stir, or sweat them, for two to three minutes until they’re translucent. Add peppers and stir for a couple minutes. Add zucchini and stir for a couple minutes. Add eggplant and stir for a couple minutes. Add tomatoes, thyme and garlic. If you wish, you can add variations, such as a small jalapeno pepper that has been diced.
Turn stove to medium-low and cover for 30 minutes. When done, salt and pepper to taste and serve hot or cold with chicken or pork.