Ratatouille, vegetian recipes

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75 min

Ratatouille

Ratatouille Photo 1

Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. The dish hails from Provence, a region in the south of France near the Mediterranean Sea known for its bounty of sun-ripened produce. Since it’s a bit time-intensive to make, you can cooking a big batch on a lazy Sunday so you’ll have a tasty and colorful base for meals throughout the week. With a little imagination, there are endless possibilities: serve it alongside roasted or grilled meats and fish; make it shakshuka-style with poached eggs; toss it with pasta; spoon it over grains or creamy polenta; fold it into omelets or frittatas; dollop it over crostini with goat cheese; or eat it straight from the fridge as a snack (it’s delicious cold). If you have more than you can use up, freeze it for a taste of summer once the fall weather comes. And, if possible, make it at least a day ahead of time — ratatouille improves significantly after the flavors have a chance to mingle in the refrigerator.

Ingredients

  • eggplant : 1 piece (large (1.25 lb), cut into 1/3-inch cubes)
  • salt : 1 tsp (to taste)
  • extra virgin olive oil : 6 Tbsp (plus more for serving)
  • zucchini : 2 piece (medium (about 1 lb), cut into 1/3-inch cubes)
  • yellow onions : 1 piece (medium, finely chopped)
  • bell pepper : 1 piece (red, orange or yellow, cut into 1/4-inch dice)
  • garlic : 5 clove (chopped)
  • tomatoes : 5 piece (large vine-ripened tomatoes (1.75 lb), cut into 1/3-inch cubes, with their juices)
  • tomato paste : 1 Tbsp
  • fresh thyme : 2 tsp (chopped, plus more for serving)
  • sugar : 0.75 tsp
  • fresh chopped basil : 3 Tbsp (+ 1/4 teaspoon crushed red pepper flakes (optional))

Metric Conversion

Stages of cooking

  1. Begin by heating 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt.

    Ratatouille Photo 2
  2. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.

    Ratatouille Photo 3
  3. Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes.

    Ratatouille Photo 4
  4. Season with 1/4 teaspoon salt and transfer to a plate; set aside.

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  5. Add two more tablespoons of oil to the pan and add the onion and bell pepper.

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  6. Cook, stirring frequently, for about 5 minutes.

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  7. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Next, add the tomatoes, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt.

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  8. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.

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  9. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft.

    Ratatouille Photo 10
  10. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary.

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  11. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled.

    Ratatouille Photo 12
  12. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days or frozen for up to 3 months. Enjoy!

    Ratatouille Photo 13

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