Ratatouille

Total Time:
1 hr 10 min
Prep:
15 min
Cook:
55 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Extra-virgin olive oil
  • 1 large onion, cut into 1/4-inch dice
  • Kosher salt
  • Pinch crushed red pepper
  • 4 cloves garlic, smashed and finely chopped
  • 3 large tomatoes, cut into 1/2-inch dice
  • 1 small bundle fresh thyme
  • 1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice
  • 1 medium eggplant, cut into 1/2-inch dice
  • 1 large or 2 small summer squash, cut into 1/2-inch dice
  • 1 large zucchini, cut into 1/2-inch dice
  • 6 fresh basil leaves, cut into chiffonade
Directions
  • Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.

  • Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.

  • Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.

  • Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.


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