Best 2 Best Ever Ratatouille Recipes

BEST EVER RATATOUILLE

Steps:

• Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
• Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
• Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
• Season with salt and pepper to taste.
• Add: tomatoes, thyme and bay leaf.
• Reduce heat to low, cover, and cook 5 minutes.
• Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.

BEST RATATOUILLE EVER

Steps:

• 1. Preheat oven to 375 F, with one rack about 4 inches from the broiler and another in the center position. Mist a sheet pan with cooking spray. 2. Dump the tomato puree onto the prepared sheet pan. Add the garlic, onion, 1/2 tsp. salt and 1/4 tsp. pepper and toss together to combine. Use a rubber spatula to spread the puree evenly over the pan. Cut the butter into small cubes and scatter over all. 3. Slice the pepper into one-eighth-inch-thick rounds, then slice the rounds into thirds. 4. Trim the ends off the eggplant (if using), zucchini and squash. Slice each into 1/8" thick rounds. Slice the potatoes. Arrange the vegetables over the tomato sauce and butter, overlapping them. 5. Drizzle the vegetables with olive oil, sprinkle with thyme and a pinch of salt and pepper. Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling at the edges, 30 to 40 minutes. 6. Remove the pan from the oven, and turn the oven to broil. Break the goat cheese into crumbles and scatter over the ratatouille. Broil on the top rack to melt the cheese, about one minute. Sprinkle on the basil and serve.