Bay Leaf, Whole (Turkish)

Quick and Easy Ratatouille by Masterclass

A easy to replicate Ratatouille recipe from Ratatouille is a summer vegetable dish originating in Nice France and is sometimes referred to as ratatouille niçoise.
Prep Time1 hr
Cook Time15 mins
Course: Main Course
Cuisine: French
Servings: 4 people


  • olive oil extra virgin
  • 1 medium-sized Yellow onion Finely chopped
  • 1 lb eggplant cut into 1-inch pieces
  • 1 red bell pepper stemmed,seeded, and cut into 1-inch pieces
  • 4-6 garlic cloves minced
  • 2 lb tomatoes chopped
  • 2 zucchini halved lengthwise, cut unto 1/2 inch pieces
  • 2 springs fresh thyme leaves removed and set aside
  • 1 Turkish whole bay leaf
  • 3 tbsp chopped fresh basil
  • Salt and black pepper


  • Heat 1 tbsp extra virgin olive oil in a large saute pan on medium-high. Add the onions, season with salt, and cook until translucent, with edges just beginning to turn golden brown. Add garlic, and cook a minute more until soft.
  • Add eggplant, bell pepper, tomatoes, and zucchini. Season with salt and pepper, and stir to combine.
  • Add thyme sprigs and bay leaf, turn heat to medium-low, and let simmer until vegetables have begun to soften, about 10 minutes. When vegetables have reached desired consistency, remove from heat and remove thyme sprigs.
  • Garnish with chopped basil, and season once more to taste.