Ratatouille is a delicious vegetable medley of meltingly tender roasted eggplant, tomatoes, and onions, balanced by crisper bites of bell pepper and zucchini. This version reduces preparation time by cutting some vegetables into large 1-inch pieces and using canned crushed tomatoes instead of peeling and chopping fresh ones.
|Prep Time||15minutes mins|
|Cook Time||1hour hr 5minutes mins|
- 1 large eggplant (1.5 pounds)
- 1 large yellow onion
- 2 bell peppers (1 red, 1 orange)
- 1 zucchini
- 14.5-ounce can crushed tomatoes
- 8 cloves garlic, halved
- 1/3 cup olive oil
- 3 tablespoons fresh chopped basil
- 1 tablespoon white vinegar
- 1 teaspoon dried ground thyme
- 1 teaspoon table salt, divided
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon crushed red pepper flakes
1-Cut Vegetables: Peel and cut eggplant into 1-inch cubes. Cut onion into 1-inch pieces, and cut bell peppers into 1/2-inch pieces. Cut zucchini lengthwise into 6 long spears, then cut widthwise into 1/2-inch-thick pieces. Set aside.
2-Prepare Oven: Position oven rack in middle of oven, and preheat to 400 F.
3-Cook Aromatics: Add olive oil to large oven-safe pot over medium-high heat. Once heated, add onion, garlic, black pepper, and 1/2 teaspoon salt. Stirring occasionally, cook until onions are softened and browned, about 10 minutes. Stir in thyme and red pepper flakes for about a minute to release flavors. Add eggplant and tomatoes, briefly stirring until mixed.
4-Bake: Transfer pot to oven. Bake uncovered until eggplant is tender, about 35 minutes.
5-Let Stand: Remove pot from oven. Add bell peppers and zucchini, sprinkling 1/2 teaspoon salt on top, and briefly stir until mixed. Cover, and let stand until bell peppers and zucchini are tender, about 15 minutes.
6-Finish & Serve: Uncover and stir in vinegar and basil. Loosen flavorful browned bits stuck to sides of pot, mixing them into ratatouille. Adjust salt and vinegar to taste. Transfer to platter or individual bowls, and serve.
NOTES & TIPS
(1) White Vinegar. This can be substituted with your favorite vinegar.
(2) Dried Thyme. This amount is for dried thyme in powdered form, not whole leaves.
(3) Peeling Eggplant. I find it easiest to peel the eggplant by first cutting off both ends, standing the eggplant on a stable flat end, and peeling lengthwise.
(4) Pot. I use a 6-quart dutch oven.
(5) Cooking Peppers & Zucchini. This serves two purposes: the residual heat cooks the bell peppers and zucchini, and the ratatouille gets a chance to cool down since it is better served warm than hot.
(6) Serving / Leftovers. My favorite way of enjoying ratatouille is chilled, a day after cooking. The flavors settle overnight, and they’re more vibrant when enjoyed cold. This is one of those versatile dishes that can be served chilled, room temperature, or warm. Avoid serving it hot. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Pair ratatouille with a main dish with pan seared swordfish, roasted chicken, or beef pot roast. Or use ratatouille to make delicious vegetarian sandwiches and wraps.
|Makes 8 Servings||Amount Per Serving:|
|Calories 140||(64% from fat)|
|Total Fat 10g||15%|
|Saturated Fat 1g||7%|
|Net Carb 7.5g|
|Total Carb 12.5g||4%|
|Dietary Fiber 5g||20%|
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