recipe.exchange

Ratatouille

@arecipe.bsky.social

A vibrant summer medley of eggplant, zucchini, peppers, and tomatoes, cooked independently to preserve their distinct textures before being combined into a harmonious stew.

Cook 00:20
Yield 6

Ingredients

  • 1 lb Eggplant, sliced into rounds or batons
  • 1 lb Zucchini, sliced
  • 1 tsp Salt, plus more to taste
  • 4 tbsp Olive oil, divided
  • 1 large Yellow onion, sliced
  • 2 Bell peppers (one red, one green), sliced into strips
  • 2 cloves Garlic, minced
  • 1 lb Ripe tomatoes, peeled, seeded, and chopped
  • 3 tbsp Fresh parsley and basil, chopped

Instructions

  1. 1
    Toss the sliced eggplant and zucchini with a teaspoon of salt and let them sit in a colander for 20 minutes to draw out excess moisture.
  2. 2
    Pat completely dry with a towel.
  3. 3
    Heat 2 tablespoons of olive oil in a skillet.
  4. 4
    Sauté the eggplant and zucchini slices in batches until lightly browned on both sides, then remove and set aside.
  5. 5
    Add another tablespoon of oil to the pan and sauté the onions and bell peppers for about 10 minutes until soft.
  6. 6
    Stir in the minced garlic and season with salt.
  7. 7
    Lay the chopped tomato flesh over the onions and peppers.
  8. 8
    Cover and cook over low heat for 5 minutes until the tomatoes begin to break down into a sauce.
  9. 9
    Uncover and cook for another 5 minutes to reduce the liquid, then stir in the cooked eggplant and zucchini.
  10. 10
    Simmer everything together gently over low heat for 15 to 20 minutes so the flavors marry together without turning the vegetables into mush.
  11. 11
    Stir in the fresh herbs before serving.
Category
Dinner
Cuisine
French

Dietary Information

Vegetarian

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0