Ratatouille with Potatoes is a hearty twist on the classic French vegetable stew. Adding potatoes to the traditional ratatouille not only makes it more filling but also gives it a delicious, comforting texture. Here’s how to make it:
Ratatouille with Potatoes
Ingredients:
- For the Ratatouille:
- 2 medium potatoes, peeled and diced
- 1 large eggplant, diced
- 1 large zucchini, sliced
- 1 bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups (500 ml) crushed tomatoes (canned or fresh)
- 1 cup (240 ml) vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions:
1. Prepare the Vegetables:
- Preheat your oven to 200°C (400°F).
- In a large bowl, toss the diced potatoes with a little olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until they are partially cooked and starting to brown. Stir halfway through cooking.
2. Cook the Ratatouille:
- While the potatoes are roasting, heat the remaining olive oil in a large skillet or Dutch oven over medium heat.
- Add the chopped onion and bell pepper, and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced eggplant and zucchini, and cook for 5-7 minutes, until they start to soften.
3. Combine and Simmer:
- Stir in the crushed tomatoes, vegetable broth, oregano, thyme, basil, and bay leaf. Season with salt and pepper.
- Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
4. Add Potatoes:
- Remove the roasted potatoes from the oven and add them to the ratatouille mixture.
- Stir to combine and continue to cook for an additional 15-20 minutes, or until the potatoes are tender and fully cooked.
5. Serve:
- Remove the bay leaf before serving.
- Garnish with chopped fresh basil or parsley.
- Serve warm as a main course or a hearty side dish.
Tips:
- Variation: You can add other vegetables like mushrooms or green beans for extra flavor and variety.
- For Extra Flavor: Try adding a splash of red wine or a tablespoon of balsamic vinegar to the ratatouille for depth of flavor.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
This Ratatouille with Potatoes is a delicious, comforting dish that’s perfect for a cozy meal. Enjoy!
