Ratatouille
Can be made up to 2 days ahead of time. Delicious served warmed or at room temperature, as a side dish or a main entree. Vegetables can be coarsely chopped or sliced thin. Since the vegetables in this recipe are cooked separately they can be layered in a dish (Julia Child-style), instead of mixed together. Herbes de Provence are also delicious added to this dish.
Total Steps
7
Ingredients
12
Tools Needed
7
Ingredients
- ground black pepper
- 3 medium yellow summer squash, sliced
- 3 medium zucchini, sliced
- 2 large onions, thinly sliced lengthwise
- 3 assorted bell peppers (green, red, yellow, and/or orange), cored, seeded and thinly sliced
- 2.25 teaspoon salt
- 2 pound eggplant, sliced
- 1 cup olive oil
- 1 cup fresh basil leaves, rough chopped
- 1 cup Italian parsley, chopped
- 8 cloves garlic, large
- 3.5 pound tomatoes, peeled and coarsely chopped
Instructions
Step 1
In a large heavy saucepan, combine tomatoes, garlic, parsley and approximately 1/3 cup olive oil. Bring to a <a href="/technique/GFSF4J5F/simmer">simmer</a> and, <a href="/technique/DRM2WPZ4/stirring">stirring</a> occasionally, cook until tomatoes start to break down. About 30 minutes.
Step 2
Toss <a href="/technique/3JDX2Q84/sliced">sliced</a> eggplant in a colander and sprinkle with <a href="/technique/DPSVTKVY/salt">salt.</a> Let stand in sink for 30 minutes.
Step 3
<a href="/technique/XZFHRHHF/heat">Heat</a> 2-3 tablespoons of olive oil in a large skillet. Over moderate <a href="/technique/XZFHRHHF/heat">heat</a>, cook onions until softened and <a href="/technique/MX6TH84F/caramelized">caramelized.</a> Transfer onions to a bowl and set aside.
Step 4
In the same skillet, <a href="/technique/XZFHRHHF/heat">heat</a> another 2-3 tablespoons of olive oil and cook peppers until also softened. Transfer to the bowl with onions.
Step 5
<a href="/technique/XZFHRHHF/heat">Heat</a> another 2-3 tablespoons of oil and <a href="/technique/W32BPM4S/saute">saute</a> the zucchini and yellow squash until softened, then transfer to the vegetable bowl.
Step 6
Pat eggplant with paper towels. Add another 2-3 tablespoons of oil and over medium <a href="/technique/XZFHRHHF/heat">heat</a> cook the eggplant until softened. About 10 minutes.
Step 7
Add all the vegetables to the tomato sauce, <a href="/technique/H7TNTGFZ/season">season</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper, and <a href="/technique/GFSF4J5F/simmer">simmer</a> covered, for about an hour. <a href="/technique/DRM2WPZ4/stir">Stir</a> occasionally.