Ratatouille

This traditional French Provencal dish is both colorful and flavorful. Cutting all the vegetables as uniform as possible is the key to perfecting this dish.

2

Servings

30 Mins

Prep Time

30 Mins

Cook Time

Cooking Steps

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1. Add the Oil while Preheating the Pan

Add the oil and preheat the pan to 400°F/200°C (medium-high).

  • Extra Virgin Olive Oil3 Tbsps.
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2. Add and Cook the Onions

Add the onions and cook them for 30 seconds, stirring frequently.

  • Yellow Onion(diced small) 12 cup
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3. Add and Cook the Peppers

Add the peppers and continue cooking for 1 minute, stirring frequently until they begin to soften.

  • Red Bell Pepper(diced small) 12 cup
  • Jalapeno(diced small)1 Tbsp.
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4. Add and Cook the Garlic

Cook the garlic for 30 seconds, stirring frequently until the garlic just begins to brown.

  • Garlic Clove(finely chopped)1
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5. Add and Cook the Eggplant

Continue cooking for 1 minute and 30 seconds, stirring frequently until the eggplant begins to soften.

  • Eggplant(diced small) 12 cup
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6. Add and Cook the Squash

Continue cooking for 4 minutes, stirring frequently until the squash softens.

  • Yellow Summer Squash(diced small) 12 cup
  • Zucchini(diced small) 12 cup
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7. Stir in the Tomatoes, Thyme, and Bay Leaf

  • San Marzano Tomatoes(crushed)1 cup
  • Thyme1 sprig
  • Bay Leaf1
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8. Cook and Season the Ratatouille

Reduce the temperature to 225°F/110°C and simmer the ratatouille for 15 minutes, stirring occasionally. The sauce will reduce down and the vegetables will be fork tender when complete.

  • Kosher Salt 12 tsp.
  • Black Pepper(freshly cracked)20 turns
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9. Garnish and Serve

Remove the bay leaf and thyme and finish the ratatouille with a touch of olive oil and a few leaves of fresh basil. Serve immediately.

  • Basil Leavesas needed
  • Extra Virgin Olive Oilas needed
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