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Ratatouille (Week of 2/6)

Print Recipe
 Ratatouille
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.*
Course Main Dish
Cuisine French
Prep Time 20 minutes
Cook Time 40 minutes
Servings
4-6 servings
Ingredients
Ratatouille
  • 2 Eggplants cut into 1/2" cubes, about 1 lb. total
  • 1/2 teaspoon Salt
  • 1/4 cup olive oil divided
  • 1 yellow onion chopped
  • 8 cloves garlic finely chopped, divided
  • 1/4 teaspoon black pepper
  • 1 bell pepper seeds and stem removed, chopped
  • 2 zucchinis cut into 1/2" cubes
  • 1 teaspoon fresh rosemary chopped
Sauce
  • 1 tablespoon dried thyme
  • 1 Tomato diced
  • 1 teaspoon sugar
  • 1 cup canned crushed tomatoes
  • 10 fresh basil leaves thinly sliced, plus more for serving
Course Main Dish
Cuisine French
Prep Time 20 minutes
Cook Time 40 minutes
Servings
4-6 servings
Ingredients
Ratatouille
  • 2 Eggplants cut into 1/2" cubes, about 1 lb. total
  • 1/2 teaspoon Salt
  • 1/4 cup olive oil divided
  • 1 yellow onion chopped
  • 8 cloves garlic finely chopped, divided
  • 1/4 teaspoon black pepper
  • 1 bell pepper seeds and stem removed, chopped
  • 2 zucchinis cut into 1/2" cubes
  • 1 teaspoon fresh rosemary chopped
Sauce
  • 1 tablespoon dried thyme
  • 1 Tomato diced
  • 1 teaspoon sugar
  • 1 cup canned crushed tomatoes
  • 10 fresh basil leaves thinly sliced, plus more for serving
Instructions
  1. In a colander fitted over a large bowl, toss eggplant with a little salt. Let sit at least 30 minutes, then squeeze off excess moisture and pat dry with paper towels.
  2. Meanwhile, in a large pot over medium heat, heat oil. Add onion and 2 chopped garlic cloves, season with salt and pepper. Cook, stirring occasionally, until onions turn translucent, 5 to 6 minutes. Add bell pepper and cook, stirring occasionally, until softened, about 6 minutes. Transfer onion mixture to a large bowl.
  3. In same pot over medium heat, heat some more oil. Add zucchini, rosemary, and 2 chopped garlic cloves, season with salt and pepper. Cook, stirring often, until zucchini softens and turns golden, about 8 minutes. Transfer zucchini mixture to bowl with onion mixture.
  4. In same pot over medium heat, heat a little more oil. Add eggplant, thyme, and 2 chopped garlic cloves. Cook, stirring often, until eggplant turns golden and translucent, about 8 minutes. Transfer eggplant mixture to bowl with onion mixture.
  5. In same pot over medium heat, add a bit more oil. Add diced tomatoes, sugar, all remaining garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until tomatoes begin to break down and caramelize, 6 to 8 minutes.
  6. Add crushed tomatoes, sliced basil, and all reserved cooked vegetables to pot and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until vegetable textures begin to melt together, 8 to 10 minutes.
  7. Top with more basil.