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Ratatouille




Source of Recipe


Gourmet Magazine 1991


Recipe Introduction


One of Mike’s online diet buddies challenged him to eat something new. She said that she would try kale and asparagus if he would try eggplant and zucchini. He’s had both in the past and didn’t care for them. I offered to make ratatouille. I figured that since he likes everything else in it, there might be hope. This was a sacrifice on my part because I detest almost everything in it, except for onions. He actually liked this a lot. You can make this one day in ahead. Just cover it and keep refrigerated and reheat before serving.


Recipe Link: https://www.epicurious.com/recipes/food/views/ratatouille-12164

List of Ingredients




1 onion, sliced thin
2 garlic cloves, minced
5 tablespoons olive oil
a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
1 red bell pepper, chopped
3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon ground coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
pepper
1/2 cup shredded fresh basil leaves


Recipe



Heat 2 T. olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until the onion is softened. Add the garlic and cook an additional minute.

Add the remaining 3 T. oil to the skillet and turn the heat to medium-high. Add the eggplant and cook, stirring occasionally, for about 8 minutes – the eggplant should be slightly softened.

Lower the heat to medium and add the zucchini and bell pepper. Cook for another 12 minutes, stirring occasionally. Add the tomatoes and cook another 5-7 minutes, stirring occasionally. The vegetables should all be tender. Stir in the oregano, thyme, coriander, fennel seeds, salt and pepper to taste and cook, stirring, another minute. Stir in the basil and mix well.

Serves 4.