Ratatouille - European Recipe

Ratatouille

🌍 European, Nice, Provence, France Difficulty: ●●●○○

A late-summer preservation dish for garden surplus, ratatouille became a symbol of Provençal peasant ingenuity.

Ingredients

• 1 eggplant, cubed
• 2 zucchini, sliced
• 2 bell peppers (red and yellow), diced
• 4 ripe tomatoes, chopped
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 tbsp olive oil
• 1 tsp herbes de Provence
• Fresh basil and thyme
• Salt and pepper to taste

Method

1. Salting — Salt eggplant cubes and let drain in colander for 30 minutes; rinse and pat dry.
2. Heating — Heat 2 tbsp oil in large pan; sauté onion until translucent, 5 minutes.
3. Adding — Add garlic; cook 1 minute.
4. Adding — Add peppers; cook 5 minutes.
5. Adding — Add eggplant; cook 8 minutes until starting to soften.
6. Adding — Add zucchini; cook 5 minutes.
7. Stirring — Stir in tomatoes, herbes de Provence, thyme; season well.
8. Simmering — Simmer uncovered on low heat for 30 minutes, stirring occasionally.
9. Step 9 — Finish with fresh basil; serve warm or at room temperature.

Tags: eggplant, zucchini, bell peppers, ripe tomatoes, onion · Source: Observatory Recipe Research Kitchen