Ratatouille isn't just a great food movie! It's a traditional French Provençal stewed vegetable dish.
Yield: 4 servings as a side
Active Time: 30 minutes Start to Finish: 45 minutes
For this recipe you’ll need:
2 tablespoons extra virgin olive oil
1 red onion, peeled and thinly sliced
3 cloves garlic, rough chopped
1 green or red bell pepper, cut into strips
1 medium-size eggplant, medium dice
2 zucchini, medium dice
One 28-ounce can whole tomatoes with their juice, lightly crushed
2 teaspoons herbs de Provence
2 tablespoons fresh basil, leaves torn
Salt and pepper to taste
Heat a wide, heavy pot over medium-high heat and add the olive oil. Sauté the onion until lightly caramelized, 6 to 7 minutes. Add the garlic and cook an additional minute. Season with salt and pepper and set aside in a large bowl.
Add a bit more oil to the pan and sauté the peppers until lightly caramelized. Season with salt and pepper and set aside in the same bowl with the onions.
Cook the eggplant and zucchini in the same fashion, and in separate batches, until lightly caramelized.
Add all of the sautéed vegetables back to the pan. Add the tomatoes and herbs de Provence and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the tomato juice has thickened up and the ratatouille is stew-like, 15 to 20 minutes.
Fold in the basil and season with additional salt and pepper if needed.
