French recipes
Best Ratatouille
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180 min
Serves 4
French
Ingredients
- 2 medium eggplants, cut into 2 inch cubes 2 medium eggplants, cut into 2 inch cubes
- 2 medium zucchini, cut into 1/2 inch thick slices (slice the zucchini in half, lengthwise, then into 1/2 inch thick pieces) 2 medium zucchini, cut into 1/2 inch thick slices (slice the zucchini in half, lengthwise, then into 1/2 inch thick pieces)
- 1 tbsp kosher salt 15 ml kosher salt
- 4 tbsp olive oil 59 ml olive oil
- 3 medium onions, thinly sliced 3 medium onions, thinly sliced
- 2 medium bell peppers (any combination of green, red, orange and yellow), cut into thin strips 2 medium bell peppers (any combination of green, red, orange and yellow), cut into thin strips
- 3 small tomatoes, peeled, seeded and quartered 3 small tomatoes, peeled, seeded and quartered
- 4 clove garlic (minced) 4 clove garlic (minced)
- A handful of fresh basil leaves A handful of fresh basil leaves
- 1/2 cup finely chopped fresh parsley (leaves only) 120 ml finely chopped fresh parsley (leaves only)
- A few sprigs of fresh thyme (or 1 tsp dried thyme) A few sprigs of fresh thyme (or 1 tsp dried thyme)
- Salt and black pepper to taste Salt and black pepper to taste
Method
Put eggplant and zucchini in 2 separate strainers and toss each with 1/2
tablespoon of Kosher salt. Let stand for 30 minutes, then dry on paper towels and set aside.
In the meantime heat a tablespoon of olive oil in a large skillet over medium to low heat. Add the onions and cook stirring occationally until soft and translucent, for about 15 minutes. Empty the onions in a bowl and set aside.
Add the peppers and one more tablespoon of olive oil into the skillet and cook until the peppers start to turn brown, for about 15 minutes. Empty the peppers in another bowl and set aside.
By now the eggplants and zucchini must be ready. Add a tablespoon of olive oil to the skillet, increase the heat to medium high and saute the eggplant until golden brown, for about 20 minutes. Empty the eggplants in a bowl and set aside.
Add one more tablespoon of olive oil to the skillet and cook the zucchini until golden brown, for about 10 minutes. Empty the zucchini in a bowl and set aside.
Add the remaining 1 tablespoon of oil to the skillet and cook the tomatoes, garlic and basil for 10 to 15 minutes, or until the sauce is thickened slightly. Turn off heat and set aside.
In a deep, heavy pot add the sauteed eggplants. Cover with a layer of onions (use 1/4th of the onions). Continue with a layer of the zucchini, then a layer of onions, a layer of the bell peppers and the remaining onions. Top with the tomato sauce, parsley and thyme. Season with salt and black pepper to taste.
Place the cooking pot over medium low heat, cover and simmer for an hour and a half, gently stirring every 20 minutes or so.
Serve with crusty bread and a green salad.
In the meantime heat a tablespoon of olive oil in a large skillet over medium to low heat. Add the onions and cook stirring occationally until soft and translucent, for about 15 minutes. Empty the onions in a bowl and set aside.
Add the peppers and one more tablespoon of olive oil into the skillet and cook until the peppers start to turn brown, for about 15 minutes. Empty the peppers in another bowl and set aside.
By now the eggplants and zucchini must be ready. Add a tablespoon of olive oil to the skillet, increase the heat to medium high and saute the eggplant until golden brown, for about 20 minutes. Empty the eggplants in a bowl and set aside.
Add one more tablespoon of olive oil to the skillet and cook the zucchini until golden brown, for about 10 minutes. Empty the zucchini in a bowl and set aside.
Add the remaining 1 tablespoon of oil to the skillet and cook the tomatoes, garlic and basil for 10 to 15 minutes, or until the sauce is thickened slightly. Turn off heat and set aside.
In a deep, heavy pot add the sauteed eggplants. Cover with a layer of onions (use 1/4th of the onions). Continue with a layer of the zucchini, then a layer of onions, a layer of the bell peppers and the remaining onions. Top with the tomato sauce, parsley and thyme. Season with salt and black pepper to taste.
Place the cooking pot over medium low heat, cover and simmer for an hour and a half, gently stirring every 20 minutes or so.
Serve with crusty bread and a green salad.
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