Ratatouille

Name: Ratatouille
Yield: 4 servings
Ingredients: 1 large eggplant; 0.33 cup olive oil; 2 medium zucchini; 1 large red bell pepper; 1 large yellow onion; 4 cloves garlic; 4 sprigs thyme; 1 bay leaf; 2 lb ripe tomatoes; 2 tsp kosher salt; ½ cup basil; 2 tsp red wine vinegar; ½ tsp black pepper

👥 4 servings

🗣️ English (detected)

category: Stews & Braises

counters: One Pot

aka: ratatouille niçoise, ratatouille nicoise, Provençal vegetable stew, summer vegetable stew

washing-up: the Dutch oven

keeps: 4 days — the one here that is plainly better cold on the second day, and better again on the third

step: Watery at the end means the lid was on or the tomatoes went in early. Uncovered over the heat brings it back.

#vegetables #eggplant #zucchini #tomatoes #one-pot #provencal

From: John Chen's Tabular Recipes

🥘 Ingredients

eggplant 1 large
olive oil 0.33 cup
zucchini 2 medium
red bell pepper 1 large
yellow onion 1 large
garlic 4 cloves
thyme 4 sprigs
bay leaf 1
ripe tomatoes 2 lb
kosher salt 2 tsp
basil ½ cup
red wine vinegar 2 tsp
black pepper ½ tsp

🍳 Cookware

Dutch oven

1

The argument about ratatouille is whether each vegetable gets its own pan.
2

Fry eggplant in olive oil in a Dutch oven for 8 min .
3

Fry @&( timer with zucchini , red bell pepper for 6 min .
4

Soften @&( timer with yellow onion , garlic , thyme , bay leaf for 5 min .
5

Simmer @&( timer uncovered with ripe tomatoes , kosher salt for 30 min .
6

Stand @&( timer off the heat with basil , red wine vinegar , black pepper for 15 min .
7

Warm rather than hot is how this is eaten, and better the next day than the day it was made.

Actions

📥 Download .cook File 🔗 View Original

← Back to Search