Ratatouille
A tomato-based stew of eggplant, bell peppers, zucchini, and onions, slow cooked over hours until reduced to a rich, thick stew.
Servings: 10
Equipment
- 6-quart stock pot or Dutch oven
- Baking sheet
- potato masher
Ingredients
- 1 medium Japanese eggplant, cut into 2" cubes
- 2 medium zucchini, cut into 2" cubes
- 1 red bell pepper, stemmed, seeded, quartered
- 1 yellow bell pepper, stemmed seeded quartered
- 28 ounces canned whole, peeled tomatoes
- 1 large yellow onion, quartered
- 9 cloves garlic, minced
- 1 tablespoon herbs de Provence
- 2 tablespoon extra virgin olive oil
- 1 tablespoon white granulated sugar
- kosher salt and pepper to taste
- 1/2 cup chopped fresh basil
- 1 tablespoon fresh Italian flat-leaf parsly, chopped
Instructions
- Heat oven to 440 degrees, Fahrenheit.
- Cube and salted eggplant. Set on strainer for about 30 minutes while cutting up other veggies and starting to cook.
- Cut all veggies into uniform, bite-sized pieces. (When in doubt about how big, remember it will all be reduced.)
- Drizzle oil in Dutch oven. Over medium heat cook onion, garlic, bay leave and herbs de Provence until onions are translucent. Remove to a separate plate.
- Repeat by sauteing the bell pepper and set aside.
- Dry eggplant with paper towels. Drizzle a bit more oil in on a baking sheet and roast the eggplant for about 20 minutes or until starting to brown.
- While eggplant is cooking, put tomatoes in a bowl, and break up with a potato masher until pulpy.
- Remove eggplant to the dish with the onions and then roast zucchini in the same manner.
- When zucchini is done, add everything into the Dutch oven, including mashed up tomatoes. Add sugar, salt, and pepper, cover and cook over medium-low heat for about 1.5 hours.
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