Today, I'm bringing you a recipe for Ratatouille, a dish that is as fucking simple as it is delicious. I chose this recipe because it's a great way to use up all those vegetables that are about to go bad in your fridge. Plus, it's a dish that's packed with flavor, so you know it's gonna taste fucking amazing.

Let me tell you something, you pretentious asshats out there with your fancy knife skills and perfect vegetable cuts. Who the fuck has time for that shit? Just chop those damn vegetables however the hell you want, as long as they end up in the goddamn pan. Stop trying to impress everyone with your perfect little cubes and julienne cuts. Nobody gives a shit.

• Eggplant (Fuck, about 1 medium-sized, diced)
• Zucchini (Shit, about 2 medium-sized, diced)
• Red Bell Pepper (Assholes, 1, diced)
• Yellow Bell Pepper (Bastards, 1, diced)
• Onion (Motherfuckers, 1 large, diced)
• Garlic (Fucking cloves, 4, minced)
• Tomato Paste (What the hell, 2 tablespoons)
• Crushed Tomatoes (Son of a bitch, 1 can)
• Herbs de Provence (Fuckers, 2 teaspoons)
• Salt (You better fucking have this shit)
• Pepper (As much as your angry heart desires)
• Olive Oil (For the love of all things holy, 2 tablespoons)

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, and cook until they're fucking soft and fragrant, about 5 minutes.

2. Toss in the diced eggplant, zucchini, and bell peppers. Cook those sons of bitches until they start to soften, about 10 minutes.

3. Stir in the tomato paste, crushed tomatoes, and herbs de Provence. Season that shit with salt and pepper. Let it all simmer together for about 15-20 minutes, until the vegetables are tender and the flavors are all fucking mingling together.

4. Taste that ratatouille and adjust the seasoning if needed. Maybe throw in some more salt, pepper, or herbs if you're feeling extra spicy.

5. Serve that mouthwatering Ratatouille hot, maybe with a crusty baguette or over some cooked pasta. Or just eat it straight out of the damn pan, I don't give a shit.

xoxo
The Very Fucking Angry Chef
posted on Friday, April 25 2025