Ratatouille
French
This stovetop ratatouille is a good way to use a mix of summer vegetables that won’t all cook at the same speed. The onions and peppers soften first. Tomatoes and herbs make the base, then the eggplant and zucchini simmer in it until tender.
A good tomato base tastes bright and lightly sweet before the last vegetables go in. If the tomatoes are pale or watery, cook the base down a little longer and use the optional tomato paste for depth.
- Servings (recipe yield)
- 12 servings
- Prep time
- 12 min
- Cook time
- 1 hr 15 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 3 1/2 lbs Tomatoes
- 1 1/2 lbs Eggplant
- 1 lb Zucchini
- 3 Bell Peppers
- 2 lbs Onions
- 6 cloves Garlic
- Herbes de Provence (Basil, Thyme, Parsley)
- Olive Oil
- Salt
- Pepper
- 140g Tomato Paste (optional if tomatoes aren't yummy)
Instructions
- Cut out the tomato cores and score a shallow X in the skins. Briefly blanch the tomatoes, cool enough to handle, then peel, drain and chop them.
- Chop the onions and garlic and slice the bell peppers. In a heavy pot, soften them in olive oil over medium-low heat for about 20 minutes, stirring regularly.
- Add the tomatoes and herbs. If the tomatoes are mild, stir in the optional paste. Cook for about 15 minutes to build the sauce.
- Slice the eggplant and zucchini into rounds. Add them to the pot and simmer about 30 minutes, until the vegetables are tender. Taste and adjust with salt and pepper.
Source: Public Domain Recipes · joel-maxuel · Recipe source · Public-domain source license