Ratatouille. Find Deals on Ratatouille in DVDs on Amazon. I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices.
Ingredients of Ratatouille
- You need 1 of large (1.25 lb) eggplant, cut into 1/3 inch cubes.
- Prepare of Salt.
- It's 6 tablespoons of extra virgin olive oil, plus more for serving.
- Prepare 1 of medium zucchini (about 1/2 lb) cut into 1/3 inch cubes.
- It's 1 of medium yellow squash (about 1/2 lb) cut into 1/3 inch cubes.
- It's 1 of medium yellow onion, finely chopped.
- Prepare 1 of red, orange OR yellow bell pepper, cut into 1/4 inch dice.
- Prepare 5 of large cloves garlic, chopped.
- It's 5 of large vine-ripened tomatoes (1.75 lb) cut into 1/3 inch cubes, with their juices.
- Prepare 1 tablespoon of tomato paste.
- You need 2 teaspoons of fresh chopped thyme, plus more for serving.
- Prepare 3/4 teaspoon of sugar.
- Prepare 1/4 teaspoon of crushed red pepper flakes (optional).
- It's 3 tablespoons of chopped fresh basil.
The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Those are just a few ideas that. Serving suggestions: This stew is great on its own, with crusty (potentially toasted) bread, with Parmesan cheese sprinkled on top, with cooked eggs, or on pasta. Takes a fair bit of prep work and about a half hour of actual cooking, but the result is a beautifully clear expression of the veggies. 'Twouldn't hurt to up the.
- Prep all the vegetables before you start cooking..
- Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 1-12 minutes. Transfer to a plate and set aside..
- Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and yellow squash and cook, stirring frequently, until tender crisp, 3-4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside..
- Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes..
- Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and squash and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled..
- With a little imagination, there are endless ways to serve ratatouille. Try it: - As a vegetarian main course over grains or polenta - Alongside roasted or grilled meats and fish - Shakshuka-style with poached eggs - Tossed with pasta - Folded into omelets or frittatas - Dolloped over crostini with goat cheese - Straight from the fridge as a snack (it’s delicious cold).
- Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. This is delicious served cold, or reheated in the microwave..
- Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.).
Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly. Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ; Occitan: ratatolha [ʀataˈtuʎɔ]) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise (French: ). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), bell pepper, and some. The title refers to the French dish ratatouille, which is served at.