Ratatouille
Ratatouille is a classic French vegetable stew that bursts with vibrant colors and flavors. This hearty dish combines a variety of seasonal vegetables simmered in aromatic herbs, creating a harmonious medley that is perfect for serving as a side or a main course. Enjoy this versatile recipe hot, at room temperature, or chilled for a delightful dining experience that celebrates the essence of French cuisine.
— Constant Cookbook
Ingredients
- 2 generous Tbs. extra-virgin olive oil
- 2 small yellow or white onions, chopped
- 2 eggplant, cut into 1-inch cubes
- 4 garlic cloves, minced
- 2 zucchini, cut into 1-inch cubes
- 2 large green, red or yellow bell peppers,
- seeded and cut into 1-inch pieces
- 8 to 10 ripe tomatoes, peeled, seeded
- and coarsely chopped
- 3 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 dried bay leaf
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/4 cup minced fresh basil
Instructions
- In a Dutch oven over medium heat, warm the olive oil. When it is hot, reduce the heat to medium-low, add the onions and sauté until translucent, about 2 minutes. Add the eggplant and garlic and sauté, stirring often, until the eggplant cubes are slightly softened, 3 to 4 minutes.
- Add the zucchini and bell peppers and sauté, stirring and turning, until softened, 4 to 5 minutes more. Add the tomatoes, thyme, rosemary, bay leaf, salt and pepper, and stir and turn for 2 to 3 minutes more.
- Cover, reduce the heat to low and cook, stirring occasionally, until the vegetables are soft and have somewhat blended together, about 40 minutes.
- Stir in the basil and remove from the heat. Transfer to a serving bowl and serve hot, at room temperature or cold. Serves 10.
- Adapted from Williams-Sonoma Savoring Series, <i>Savoring France,</i> by Georgeanne Brennan (Time-Life Books, 1999)
Comments
No comments found.