Ratatouille
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Prep Time:
Cooking Time: Servings: 6 |
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 1 reviewRatatouille Recipe. The recipe your kids have been asking you about since a certain movie is coming out. So what it is? It's a simple peasant dish from France that will serve as the basis for some of the best times in your life. This dish will take you home time and time again.
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Ingredients
| eggplant | 1 lb | stems removed and chopped |
| zucchini | 3/4 lb | sliced |
| salt | 1 Tbsp | |
| olive oil | 1/2 cup | |
| yellow onion | 2 | sliced thin |
| red bell pepper | 1 | seeded and diced |
| bell pepper | 1 | seeded and diced |
| garlic clove | 6 | peeled and chopped |
| tomato - chopped (canned) | 1 1/2 lbs | |
| tomato paste | 2 Tbsps | |
| Italian parsley | 2 Tbsps | chopped |
| thyme | 1 Tbsp | leaves picked from stem |
| basil (fresh) | 2 Tbsps | shredded |
Directions
- Combine the eggplant and zucchini. Sprinkle with salt and allow to sit for 30 minutes. Dry with a paper towel.
- In a large sauté pan heat a small portion of the olive oil over medium heat.
- Sauté the onions until they are translucent.
- Add the bell peppers and garlic. Sauté for an additional 8 minutes. Remove to a large stockpot.
- Add another small portion of the olive oil to the sauté pan and add the eggplant. Sauté for 8 minutes. Remove to the stockpot.
- Add the remaining olive oil to the sauté pan and add the zucchini. Sauté for 5 minutes. Remove to the stockpot.
- To the stockpot add the tomato, tomato paste, Italian parsley, thyme, and basil. Mix well. Add salt and pepper to taste.
- Bring to a boil and lower to a simmer. Cook uncovered for 30 minutes.
