Ratatouille

Name: Ratatouille
Total time: 17400 s
Yield: 2-4 servings
Cuisine: American
Ingredients: 2 Carrots; 2 Zucchini; 2 yellow squash; 4 beefsteak tomatoes; 7 ounces red potatoes (about 2); 1 white onion; 1 eggplant; Leaf Bay; Herbs De Provence (to taste); Salt and Pepper (to taste); 2 Tablespoon Olive Oil; 1 Tablespoon Garlic; 1 bit of basil

Raven @poefan

Southern USA

This is a very easy recipe but it does take a long time to cook. The wait is worth it. I like to make it in the fall when the vegetables are at their best. The oven keeps the kitchen warm on chilly days which is a bonus.

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Ingredients

4 hours 50 minutes

2-4 servings

2Carrots
2Zucchini
2yellow squash
4beefsteak tomatoes
7 ouncesred potatoes (about 2)
1white onion
1eggplant
LeafBay
Herbs De Provence (to taste)
Salt and Pepper (to taste)
2 TablespoonOlive Oil
1 TablespoonGarlic
1bit of basil

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Steps

4 hours 50 minutes

1

Start by making the sauce. Take the tomatoes and cut them across the top. Pour boiling water over them and let sit for about 10 minutes. Cut up pepper, carrot, onion, and garlic and fry in a pan with olive oil until they are cooked through. Then peel the tomatoes and add to a food processor. Then add cooked onion, carrot, and red peppers and blend well. It might look a bit pink but that is okay.
2

Place the sauce in a Dutch Oven and add Bay Leaves. Cover and set to low for about 60 minutes. Uncover then cook for an additional 45 minutes. Remove the Bay Leaves.
3

Place the sauce on the bottom of a dish. Then cut the vegetables up into rounds and arrange them how you like. I did mine in this circular pattern but it's really up to the cook. Once arranged sprinkle Olive oil over the top. Cover in foil and bake at 350 for 1.5 hours. Uncover and roast for another 45 min.