Ratatouille Recipe
A celebration of fresh summer vegetables, ratatouille stands as a testament to the magic that happens when you combine simple but quality ingredients together. It represents the best of French Provencal cooking.
Ingredients
- 1 medium to large eggplant , cut into 1/2 inch pieces
- 5 tablespoons extra virgin olive oil , divided
- 1 teaspoon kosher salt
- 2 yellow, orange or red bell peppers (or combination) , cut into 1/2 inch pieces
- 1 medium zucchini/courgette , cut into 1/2 inch pieces
- 1 medium yellow squash , cut into 1/2 inch pieces (can use an additional zucchini instead)
- 4 cloves garlic , minced
- 1 medium yellow onion , chopped
- 2 pounds Roma tomatoes , blanched, skins removed, and crushed by hand to make a chunky sauce
- OR 28 ounce can quality plum tomatoes , crushed to make a chunky sauce
- 2 teaspoons tomato paste
- 1/4 cup chopped fresh basil , or any combination of basil, oregano, rosemary and thyme
- 1/2 teaspoon kosher salt , plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sugar
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat the oven to 450 F / 230 C. Place the diced eggplant in a large bowl. Add the olive oil and salt and toss to coat the pieces. Spread the eggplant out in a single layer on a large parchment-lined baking sheet. Bake for 20-25 minutes, flipping after about 15 minutes, or until the eggplant is tender and nicely browned. Set aside.
- Heat a tablespoon of olive oil in a large saute pan or Dutch oven and cook the peppers until tender, about 5 minutes. Transfer to a bowl. Heat another tablespoon of olive oil in the pan and cook the zucchini and yellow squash until tender, 3-5 minutes. Transfer to the bowl with the peppers.
- Heat a tablespoon of olive in the pan and cook the garlic for a minute or two until very fragrant. Add the onion and cook for 5-7 minutes until soft and translucent. Add the crushed tomatoes, tomato paste, salt, pepper, sugar, red pepper flakes and herbs. Bring the sauce to a simmer. Add the sautéed peppers, zucchini, squash, and eggplant to the pan and stir to combine. Simmer for 10-15 minutes until the ratatouille is nice and thickened. Add salt and pepper to taste. Serve with some good crusty bread. Serves 4 as a main dish or 6 as an appetizer or side.
Nutrition
Calories: 262kcalCarbohydrates: 24gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 920mgPotassium: 1212mgFiber: 9gSugar: 15gVitamin A: 3207IUVitamin C: 93mgCalcium: 68mgIron: 2mg
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