Ratatouille
Tags: #classic-french #provençal #vegetarian #vegan #stew
Serving: 6 servings
Total time: 1 hour 45 minutes
A Provençal vegetable stew of eggplant, zucchini, peppers, onions, and tomatoes gently simmered with thyme and bay for concentrated, silky-sweet flavors.
Ingredients
- 600 g eggplant, 2 cm cubes
- 500 g zucchini, 1 cm half-moons
- 250 g red bell pepper, 2 cm squares
- 250 g yellow bell pepper, 2 cm squares
- 300 g yellow onion, 5 mm slices
- 800 g canned whole peeled tomatoes
- 12 g garlic, thin slices
- 4 g fresh thyme sprigs
- 1 bay leaf
- 10 g basil leaves, torn
- 8 g flat-leaf parsley, chopped
- 80 ml extra-virgin olive oil, divided
- 12 g fine sea salt, divided
- 3 g black pepper, freshly ground
- 10 ml red wine vinegar
- 2 g sugar (optional)
Steps
- Place eggplant in a colander.
- Sprinkle 8 g salt over the eggplant.
- Toss the eggplant to coat evenly.
- Set the colander over a bowl.
- Rest the eggplant for 30 minutes.
- Spread the eggplant on a clean towel.
- Pat the eggplant dry.
- Place the tomatoes in a bowl.
- Crush the tomatoes by hand.
- Select a heavy 6 L Dutch oven.
- Heat 30 ml olive oil over medium-high heat.
- Add the eggplant to the pot.
- Cook the eggplant until golden on the edges.
- Transfer the eggplant to a tray.
- Heat 15 ml olive oil in the pot.
- Add the zucchini to the pot.
- Cook the zucchini until lightly colored.
- Transfer the zucchini to the tray.
- Heat 15 ml olive oil in the pot.
- Add the bell peppers to the pot.
- Cook the peppers until softened.
- Transfer the peppers to the tray.
- Reduce the heat to medium.
- Heat 10 ml olive oil in the pot.
- Add the onions to the pot.
- Cook the onions until translucent.
- Add 5 ml olive oil to the pot.
- Add the garlic to the pot.
- Cook the garlic until fragrant.
- Add the crushed tomatoes to the pot.