Ratatouille

The classic French vegetable stew, ratatouille, combines culinary expertise with a rustic appeal. This vibrant combination of bell peppers, tomatoes, eggplant, and zucchini that is slow-cooked and lightly seasoned highlights the simplicity and freshness of the ingredients, winning over both vegetarians and foodies.

Tasting Notes

Expect a harmonious blend of rich tomato sauce, aromatic herbs, and perfectly cooked vegetables. Each bite offers a medley of textures and tastes, making Ratatouille a delightful and comforting dish.

Ingredients

• 1 large eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 onion, finely sliced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup olive oil
• Fresh basil for garnish

Kitchen Equipment

• Large oven-safe skillet
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the sliced onion and minced garlic, sautéing until softened.
4. Incorporate the diced eggplant, sliced zucchinis, and chopped bell peppers into the skillet. Cook for 5-7 minutes until the vegetables start to soften.
5. Pour in the crushed tomatoes and add the tomato paste, stirring well to combine.
6. Season the mixture with dried thyme, oregano, rosemary, salt, and pepper. Stir again to distribute the herbs evenly.
7. Allow the Ratatouille to simmer for 10-15 minutes, letting the flavors meld together.
8. Transfer the skillet to the preheated oven and bake for an additional 25-30 minutes or until the vegetables are tender.
9. Once done, garnish with fresh basil and serve hot.

Pro Tips

• For enhanced flavor, let the Ratatouille sit for 10-15 minutes after baking to allow the ingredients to meld.
• Experiment with different herbs or add a splash of balsamic vinegar for a unique twist.

Variations

• Serve over couscous, quinoa, or a bed of polenta for a heartier meal.
• Top with grated Parmesan or crumbled feta for an extra layer of richness.

FAQs