Hello Junior Chefs! Hope you enjoyed Ratatouille Night last week! We used a simple recipe to cater to time constraints. If you are interested in making the exact replica from the movie, here is a link to that recipe.
Ratatouille
Recipe adapted from Tartelette.
olive oil
1 medium onion (medium dice)
1 eggplant (peel every other strip and large dice)
4 zucchinis (peel every other strip and large dice)
1 red bell pepper (cut into strips)
1 orange bell pepper (cut into strips)
1 green bell pepper (cut into strips)
4 tomatoes (large dice)
1 can (14oz good quality tomatoes
5 garlic cloves (minced or whole)
Herbes de Provence (mix 1/4 tsp each of thyme, parsley, oregano, lavender, all spice and basil together)
salt and pepper
In a large saute pan set over medium, drizzle 1 tsp of olive oil and heat until oil shimmers. Add the onions and cook until translucent. Add the eggplant and cook until the eggplant is golden. Add a bit more oil (1/4 - 1/2 tsp) along with the zucchini, bell peppers, tomatoes (diced and canned), garlic, and herbs. Add a pinch each of salt and pepper. Be careful about adding more salt since you are going to be letting this stew and it will continue to evaporate and the flavours will concentrate even more. There won't be any room to stir, so just cover and cook for 15 minutes.
After 15 minutes, open the lid and stir the ingredients. Reduce heat to med-low, replace lid and simmer for at least an hour. Thirty minutes before serving, remove lid and reduce heat to low. Cook until most of the liquid has evaporated, about 30 minutes.
Serve ratatouille by itself, or over pasta/rice/cous cous. Makes enough for 6 if serving Ratatouille by itself.
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