CLASSIC RATATOUILLE
With endless variations on ratatouille in cookbooks, this one is adapted from Julia Child's "Mastering the Art of French Cooking."
Provided by Alan in SW Florida
Categories Peppers
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel the eggplant, cut off the stem and cut lengthwise into 3"x1"x3/8" slices. Trim off zucchini ends. Cut into slices about the same size as the eggplant. Place vegetable slices in a large non-aluminum bowl (glass or plastic are fine). Toss with 1 teaspoon salt; let stand 30 minutes. Drain and pat slices dry on paper towels.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini slices in batches until lightly browned, about 1 minute per side, adding more olive oil as needed. Set vegetables aside.
- Cook onions and bell peppers in the same skillet in 2 to 3 tablespoons oil until tender but not browned, about 10 minutes. Stir in garlic and season with salt and pepper to taste.
- Peel tomatoes while onions and pepper cook by dipping in boiling water, then ice water to loosen the skins. (Or use a serrated-edge peeler.) Cut out tomato stems, cut tomatoes in half and squeeze out the seeds and excess juice. Slice tomato pulp into 3/8-inch strips. Lay tomato strips over the onion and peppers in the skillet. Season with salt and pepper.
- Cover skillet; cook over medium-low heat until tomatoes begin to render juice, about 5 minutes. Place 1/3 of the tomato/onion mixture in a Dutch oven or heavy casserole. Sprinkle with 1 tablespoon parsley. Arrange half of the eggplant and zucchini on top. Top with half of the remaining tomato mixture and parsley. Top with the remaining eggplant and zucchini slices. Finish with the remaining tomato mixture and parsley.
- Cover and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with rendered juices. Adjust seasonings, if necessary. Raise heat slightly. Cook, uncovered, until juices have evaporated, about 15 minutes. Stir often to keep vegetables from scorching on the bottom.
- Serve hot, at room temperature, or cold.
Nutrition Facts : Calories 125.6, Fat 10.4, SaturatedFat 1.5, Sodium 298.8, Carbohydrate 8.2, Fiber 2.5, Sugar 4, Protein 1.5
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Ramzan Bandel
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Careedan Christopher
[email protected]I'm not a huge fan of ratatouille, but I really enjoyed this recipe. It's a great way to use up summer vegetables.
Alson Rana
[email protected]This is a delicious and healthy dish that I will definitely be making again.
Maanii Sheikh
[email protected]I made this ratatouille for a picnic, and it was perfect. It's a great dish to serve at room temperature.
Sagar Baray
[email protected]This is a great recipe for a potluck. It's easy to make ahead of time, and it travels well.
Original
[email protected]I love the simplicity of this recipe. It's just a few fresh ingredients, cooked together in a delicious sauce.
SHAMS WRIGHTS
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Shahadat Hussain Shahed
[email protected]I made this ratatouille for my vegetarian friends, and they loved it. It's a great meatless main course.
Linda D
[email protected]This is a delicious and healthy dish. I love that it's packed with vegetables.
Ezekiel Veronica
[email protected]I'm not a big fan of eggplant, but I really enjoyed this ratatouille. The eggplant was cooked perfectly, and the sauce was very flavorful.
Madi Livingston
[email protected]This recipe is a great way to use up summer vegetables. I especially love the addition of zucchini.
Breadyn Lee
[email protected]I made this ratatouille for a dinner party last week, and it was a huge success. Everyone loved it!
Sommy Makeup
[email protected]This is the best ratatouille recipe I've ever tried. The eggplant is so tender and flavorful, and the sauce is rich and delicious.
Ab Hannan
[email protected]I've made this ratatouille several times now, and it's always a hit with my family and friends. It's the perfect summer dish, and it's also great for potlucks.
Onika Kayo
[email protected]This ratatouille recipe is a keeper! The flavors are incredible, and it's so easy to make. I especially love the addition of fresh herbs, which really brighten up the dish.