Slow-Cooked Ratatouille


Slow-cooked Ratatouille is a traditional French vegetable stew that is typically made with a combination of eggplant, zucchini, bell peppers, onions, garlic, tomatoes, and various herbs and spices. The dish gets its name from the French word “ratouiller,” which means “to stir up.”

To make slow-cooked Ratatouille, the vegetables are typically sliced or diced and then cooked slowly over low heat to allow the flavors to meld together and the vegetables to become tender.

Slow-cooked Ratatouille is typically enjoyed as a main course or served as a side dish with crusty bread or rice. It can also be refrigerated and reheated the next day, as the flavors tend to develop and improve over time.

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