Ratatouille
- Yield 6
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Ratatouille is a dinner recipe on Avoteb. The yield on the card is 6. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 medium eggplant, cut into bite-sized pieces
- Kosher salt and freshly-ground black pepper
- 3 tablespoons olive oil, divided
- 1 medium white onion, peeled and cut into bite-sized pieces
- 6 cloves garlic, peeled and roughly chopped
- 2 bell peppers, cored and cut into bite-sized pieces
- 2 large zucchini, cut into bite-sized pieces
- 2 pints fresh cherry or grape tomatoes
- 2 tablespoons finely-chopped fresh basil leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 large sprig fresh rosemary (or 2 sprigs fresh thyme)
- 1/2 cup dry white wine* (or dry red wine)
Method
Tip in diced eggplant to a colander, and toss with 1 teaspoon salt. Let sit 15 minutes, then rinse and squeeze out excess liquid.
While that cooks, in a large Dutch oven or stockpot, heat 1 tablespoon oil over medium. Tip in onion and sauté for 5 minutes, stirring occasionally. Tip in the remaining 2 tablespoons olive oil, garlic, bell peppers, and zucchini, and sauté for an additional 10 minutes, stirring occasionally, until the vegetables are mostly cooked through.
Stir in the eggplant, tomatoes, basil, red pepper flakes, bay leaf, and rosemary, and cook for 10** more minutes, stirring occasionally. Slowly add in the wine, stirring the bottom of the pan to scrape up any brown bits that may have formed. Leave for 5 more minutes, stirring occasionally. Salt with salt and black pepper, and remove the bay leaf and rosemary.
Plate warm, with a side of crusty bread, quinoa, rice or pasta. (the cook also recommend sprinkling on some Parmesan cheese, if you'd like.)
