Ratatouille
Ratatouille is a French vegetable stew that combines eggplant, zucchini, yellow squash, tomatoes, peppers and onions and is perfect alongside grilled meat or fish and plenty of crusty bread.
Servings: 6
Ingredients
- 1 large eggplant cubed
- 1 cup extra virgin olive oil divided, plus more if needed
- 2 medium zucchini 1/2-inch thick sliced rounds
- 1 medium yellow squash 1/2-inch thick sliced rounds
- 1 large red onion chopped
- 1 large green bell pepper chopped
- 1 large yellow or red bell pepper chopped
- 10 cloves garlic chopped
- 1/2 teaspoon crushed hot red pepper flakes
- 3 ounces tomato paste
- 1/2 cup dry white wine
- 12 ounces cherry tomatoes
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh thyme leaves
- 1/4 packed cup basil chopped
- 1 cup low sodium vegetable stock optional
Instructions
- Heat a large Dutch oven or heavy pot to medium heat with 1/2 cup of extra virgin olive oil. Add the eggplant and saute for 7-10 minutes or until well browned. Remove the eggplant to a platter and sprinkle with a touch of salt and set aside.
- Add more oil as needed along with the zucchini and yellow squash. Sear until lightly browned (about 5 minutes) then remove to the platter with the eggplant. Sprinkle the zucchini and squash with a touch of salt.
- Add the remaining olive oil to the pot along with the onion and peppers. Sprinkle with salt and cook until slightly soft (about 5 minutes) then add the garlic and cook for another 2 minutes or until fragrant.
- Add the red pepper flakes and tomato paste. Cook the paste for 5 minutes, stirring frequently. If it starts to burn, simply add a couple of ounces of water.
- Add the cherry tomatoes and the wine. Turn the heat to high and bring to a boil to burn off the strong alcohol smell. With a wooden spoon scrape the bottom of the pot to dislodge the brown bits into the sauce.
- Return the eggplant, squash, and zucchini to the pot and add the thyme and vinegar. Cook at a gentle simmer for 15 minutes. If the ratatouille becomes too dry, simply add a few ounces of vegetable stock.
- Taste test and season with salt and pepper to taste. Once satisfied, remove the pot from the heat, add the basil, and mix well. Serve with crusty bread. Ratatouille is best made one day in advance so that the flavors can better meld. Enjoy!
Video
Notes
- Eggplant must be cooked through. This is the most crucial step which is why the eggplant is cooked first.
- Leftovers can be saved for up to 3 days and can be reheated on the stovetop though ratatouille is great at room temperature or even cold.
Nutrition
Calories: 390kcal | Carbohydrates: 19.8g | Protein: 3.6g | Fat: 34.2g | Saturated Fat: 4.9g | Sodium: 417mg | Potassium: 802mg | Fiber: 6g | Sugar: 11.1g | Calcium: 43mg | Iron: 1mg
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