Hello, I am Laura. Today, I’m gonna show you how to prepare ratatouille recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Ratatouille Recipe
Ratatouille is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Ratatouille is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have ratatouille using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Ratatouille:
- Take 1 large (1.25 lb) eggplant, cut into 1/3 inch cubes
- Prepare Salt
- Prepare 6 tablespoons extra virgin olive oil, plus more for serving
- Take 1 medium zucchini (about 1/2 lb) cut into 1/3 inch cubes
- Make ready 1 medium yellow squash (about 1/2 lb) cut into 1/3 inch cubes
- Prepare 1 medium yellow onion, finely chopped
- Take 1 red, orange OR yellow bell pepper, cut into 1/4 inch dice
- Make ready 5 large cloves garlic, chopped
- Take 5 large vine-ripened tomatoes (1.75 lb) cut into 1/3 inch cubes, with their juices
- Make ready 1 tablespoon tomato paste
- Prepare 2 teaspoons fresh chopped thyme, plus more for serving
- Get 3/4 teaspoon sugar
- Make ready 1/4 teaspoon crushed red pepper flakes (optional)
- Get 3 tablespoons chopped fresh basil
Steps to make Ratatouille:
- Prep all the vegetables before you start cooking.
- Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 1-12 minutes. Transfer to a plate and set aside.
- Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and yellow squash and cook, stirring frequently, until tender crisp, 3-4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
- Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.
- Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and squash and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled.
- With a little imagination, there are endless ways to serve ratatouille. Try it: - - - As a vegetarian main course over grains or polenta - - Alongside roasted or grilled meats and fish - - Shakshuka-style with poached eggs - - Tossed with pasta - - Folded into omelets or frittatas - - Dolloped over crostini with goat cheese - - Straight from the fridge as a snack (it’s delicious cold)
- Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. This is delicious served cold, or reheated in the microwave.
- Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini wont stay crisp after being frozen.)
So that is going to wrap it up with this exceptional dish ratatouille recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
