Ratatouille
Ratatouille

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, ratatouille. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Ratatouille is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Ratatouille is something that I have loved my entire life. They’re nice and they look fantastic.

I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices. This is a perfect addition to my harvest season collection.

To get started with this particular recipe, we have to first prepare a few components. You can have ratatouille using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Ratatouille:
  1. Prepare 1 large (1.25 lb) eggplant, cut into 1/3 inch cubes
  2. Make ready Salt
  3. Take 6 tablespoons extra virgin olive oil, plus more for serving
  4. Make ready 1 medium zucchini (about 1/2 lb) cut into 1/3 inch cubes
  5. Prepare 1 medium yellow squash (about 1/2 lb) cut into 1/3 inch cubes
  6. Make ready 1 medium yellow onion, finely chopped
  7. Make ready 1 red, orange OR yellow bell pepper, cut into 1/4 inch dice
  8. Take 5 large cloves garlic, chopped
  9. Take 5 large vine-ripened tomatoes (1.75 lb) cut into 1/3 inch cubes, with their juices
  10. Make ready 1 tablespoon tomato paste
  11. Take 2 teaspoons fresh chopped thyme, plus more for serving
  12. Make ready 3/4 teaspoon sugar
  13. Take 1/4 teaspoon crushed red pepper flakes (optional)
  14. Make ready 3 tablespoons chopped fresh basil

With Brad Garrett, Lou Romano, Patton Oswalt, Ian Holm. A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant. Serving suggestions: This stew is great on its own, with crusty (potentially toasted) bread, with Parmesan cheese sprinkled on top, with cooked eggs, or on pasta. Nothing says high summer than a batch of fragrant simmering ratatouille on the stove.

Instructions to make Ratatouille:
  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.)

The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread. In a similar vein, the "ratatouille" perfected by friendly epicurean rat Rémy in the eponymous Pixar and Disney film is actually a dish of another name entirely.

So that’s going to wrap this up with this exceptional food ratatouille recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!