Ratatouille
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 258
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 19
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 4
- Cholesterol
- 2
- Sodium
- 873
- Total: 1 hr 45 min
- Active: 45 min
Ingredients
6 sprigs fresh thyme
2 sprigs fresh basil, plus additional for garnish
1/2 cup extra-virgin olive oil, plus more for drizzling
1 eggplant, diced 1-inch
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 Spanish onion, diced 1-inch
1 red pepper, diced 1-inch
1 zucchini, diced 1-inch
1 tablespoon anchovy paste
2 tomatoes, diced 1-inch
One 28-ounce can whole plum tomatoes, crushed by hand
1/2 cup pitted chopped Kalamata olives
Grated Parmesan, for garnish
Directions
Special equipment:
butcher's twine- Preheat the oven to 350 degrees F.
- Bundle the thyme and basil together with butcher's twine, then set aside. Heat half the olive oil in a large skillet over medium heat. Add the eggplant and begin to cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer the eggplant to a cold Dutch oven. Return the skillet back to the heat, then add more olive oil and the onions and peppers. Cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer to the cold Dutch oven with the eggplant. Finally, repeat this process with the zucchini, then add to the Dutch oven. Stir the anchovy paste, tomatoes, olives, remaining garlic, herb bundle and salt and pepper into the vegetables. Drizzle with olive oil. Stir, then cover and bake 1 hour.
- Remove from the oven. Transfer to a platter and garnish with Parmesan and basil. Serve by itself as a side dish, or serve over pasta, eggs or polenta.