Best Ever Ratatouille

Submitted by Chef #757812

"From Joy of Cooking. This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar. Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice."

 

• Ready In: 1hr 50mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 1⁄4 cup olive oil
• 1 medium eggplant, peeled and cut into 1-inch cubes (1 lb)
• 1 lb zucchini, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 1⁄2 cups onions, sliced
• 2 large red bell peppers, cut into 1-inch squares
• 3 garlic cloves, chopped
• salt & fresh ground pepper, to taste
• 1 1⁄2 cups fresh tomatoes, chopped seeded peeled
• 2 -3 sprigs fresh thyme
• 1 bay leaf
• 1⁄4 cup fresh basil, chopped

directions

1. Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
2. Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
3. Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
4. Season with salt and pepper to taste.
5. Add: tomatoes, thyme and bay leaf.
6. Reduce heat to low, cover, and cook 5 minutes.
7. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.

Reviews

[galponetta]

Took a bit of time, so a good weekend recipe. But very easy to follow, and the result was delicious. I used one 15 ounce can of cut tomatoes instead of fresh since winter tomatoes aren't very good. Also, since fresh basil is so expensive this time of yearl, I stirred in a heaping tablespoon of basil pesto right before serving. Both substitutions worked just fine.

 

[Kawaii Neko]

I love this recipe, it's very hardy and easy to make. To me it tastes like pizza soup.

 

[Mgnbos]

This is quite a bit of work chopping everything but the resulting stew is well worth the effort. I tried this for the first time as I needed to use up eggplants from the CSA box. I served it as a main course with rolls on the side and am looking forward to having this for lunches this week.

 

[hojo1620]

Yum, thanks!

 

[Kates Kitchen]

This was fabulous. I usually make a very simple version of ratatouille. Going to a bit of extra trouble really paid off. We had it as a side dish with fish and really felt like we'd eaten real food full of goodness as well as taste. Thanks heaps.