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.
Cooking Steps
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.
2. Add and Cook the Onions
Add the onions and cook them for 30 seconds, stirring frequently.
- Yellow Onion(diced small)½ cup
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)½ cup
- Jalapeno(diced small)1 Tbsp.
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
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)½ cup
6. Add and Cook the Squash
Continue cooking for 4 minutes, stirring frequently until the squash softens.
- Yellow Summer Squash(diced small)½ cup
- Zucchini(diced small)½ cup
7. Stir in the Tomatoes, Thyme, and Bay Leaf
- San Marzano Tomatoes(crushed)1 cup
- Thyme1 sprig
- Bay Leaf1
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 Salt½ tsp.
- Black Pepper(freshly cracked)20 turns
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
Let’s Get Cooking!
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