Ratatouille (Melissa d'Arabian) |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
1/4 cup olive oil, plus more as needed |
kosher salt and freshly ground black pepper |
1 small eggplant, chopped |
1 zucchini, chopped |
1 pepper (red, green, or yellow), chopped |
1 onion, chopped |
3 small tomatoes, chopped |
3 cloves garlic, pressed |
2 teaspoons chopped fresh thyme |
3 or 4 leaves fresh basil, chopped |
splash red wine vinegar |
Directions:
1. Heat 2 tablespoons of oil in a large pan or Dutch oven. Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes. Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat. Serve hot, warm, or cold.
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