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Ratatouille is a dish that embodies the essence of summer, bursting with vibrant colors and rich flavors. This unique Cucumber & Eggplant Ratatouille takes the traditional French recipe and adds a refreshing twist by incorporating crunchy cucumbers alongside the classic eggplant. This dish is not only a feast for the eyes but also a healthy and wholesome option that can be enjoyed as a side or a main course. It appeals to both vegetarians and meat-eaters alike, making it a versatile addition to any mealtime.

Cucumber & Eggplant Ratatouille

Discover the vibrant flavors of summer with this Cucumber & Eggplant Ratatouille, a refreshing twist on a classic French dish. Bursting with colorful vegetables, including crunchy cucumbers, this ratatouille is not only eye-catching but also healthy and versatile. Perfect as a side dish or a main course, it celebrates fresh, seasonal produce while offering a satisfying blend of textures and flavors. Enjoy it warm, chilled, or at room temperature for any occasion.
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Ingredients
  

2 medium eggplants, diced into 1-inch cubes

1 large cucumber, peeled and diced into 1-inch cubes

1 large red bell pepper, diced

1 medium zucchini, diced into 1-inch pieces

1 medium onion, finely chopped

2 cloves garlic, minced

4 ripe tomatoes, diced into small pieces

1/4 cup extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese (optional)

Instructions
 

Prepare the Vegetables: Begin by washing and prepping all your vegetables. Dice the eggplants, cucumber, bell pepper, zucchini, and tomatoes into uniform pieces. Finely chop the onion and mince the garlic, setting them aside for later use.

    Salting the Eggplants: To remove excess moisture and bitterness from the eggplants, place the diced pieces in a colander. Sprinkle them lightly with salt and let them sit for about 20 minutes. After this, rinse the eggplants under cold water and pat them dry with a clean kitchen towel.

      Sauté the Base: In a large pan or Dutch oven, heat the extra virgin olive oil over medium heat. Add the chopped onion and minced garlic to the pan. Sauté for approximately 3-4 minutes, stirring occasionally, until the onion turns translucent and fragrant.

        Add the Eggplants: Introduce the salted and rinsed eggplants to the pan. Cook for about 5 minutes, gently stirring now and then until the eggplants begin to soften and gain a little color.

          Incorporate Other Vegetables: Gradually add the diced red bell pepper and zucchini to the mixture in the pan. Stir everything well and cook for an additional 5 minutes, allowing the vegetables to blend together.

            Add the Cucumbers and Tomatoes: Next, add the chopped cucumber and tomatoes to the pan. Season the mixture with dried oregano, dried thyme, salt, and pepper. Stir well to combine all the flavors.

              Simmer: Lower the heat and let the ratatouille gently simmer uncovered for about 25-30 minutes. Stir occasionally, allowing the flavors to meld and the vegetables to become tender and succulent.

                Taste and Adjust: Once simmering is complete, taste the ratatouille and adjust the seasoning to your preference. Feel free to add more salt, pepper, or herbs based on your taste.

                  Serve: When ready, remove the ratatouille from the heat. Garnish generously with fresh basil leaves and, if you desire, a sprinkle of grated Parmesan cheese for extra flavor. This dish can be served warm as a side or over your choice of grains like rice or quinoa for a satisfying main course.

                    - Prep Time: 20 minutes

                      - Total Time: 1 hour

                        - Servings: 4 servings