Ratatouille
Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. #nikicuisine
Recipe source: Once Upon A Chef
Ratatouille
Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. #nikicuisine
Recipe source: Once Upon A Chef
Cooking Instructions
- 1
Prep all the vegetables before you start cooking.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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)
- 7
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.
- 8
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 won't stay crisp after being frozen.)
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