Ratatouille
Ratatouille is a classic and authentic french dish that contains, savoury eggplant, rich zucchini, sweet peppers and tomatoes.
Servings 6 side dish
Calories 250kcal
Cost 15$
Equipment
- Large Sauce Pan
- Large Bowl
Ingredients
- 1 Eggplant
- 1 Green Zucchini
- 1 Yellow Zucchini
- 2 Garlic Cloves Minced
- 1 Red Pepper
- 1 Orange Pepper
- 3 Tomatoes
- 1 tbsp Tomato Paste
- 3 tbsp White Wine
- 1/4 cup Olive Oil
- 2 tbsp Butter
- 2 tbsp Balsamic Vinegar
- 1 tsp Salt
Instructions
- Chop eggplant in 1cm cubes, zucchini in half lengthwise then in half again to create little triangles. Cut the peppers in 1 cm squares.
- Finely dice the onion and mince garlic.
- In a small pot, boil water. While the water is boiling, remove the eye of the tomato (where the stalk meets the fruit) and make a cross in the skin at the base of the tomato with your knife. Place tomatoes in the boiling water for ten seconds. Once cooled, peel the tomato skins and discard. Cut tomatoes in half and remove the seeds. Finally, dice the tomatoes.
- In a large sauté pan, on medium heat, add 1 tsp of olive oil and sauté zucchini for 5 minutes. Place in a large bowl and set aside.
- Add another 1 tsp of olive oil to the pan then add the eggplant, sauté for 8 minutes. Once cooked, add them to the large bowl with the zucchini.
- Place 1 tsp of olive oil in a sauté pan and add peppers, saute for 5 minutes, add to the bowl with the other veggies.
- Add the remaining olive oil and 2 tbl of butter to the pan. Add onions and garlic and sauté for 3 minutes. Add the tomato paste and cook for another 3 minutes, then add the wine and cook until fully reduced, 3-4 minutes.
- Once wine has reduced, add all remaining vegetables to the large pan with the balsamic, salt and bay leaf. Cover and simmer for 30 minutes. Prior to serving, taste the ratatouille and see if it requires more salt or balsamic.
Notes
Plating technique: In culinary school we learned that appealing plates are just as important as the taste! In the center of your serving plate, place a round ring (biscuit cutter or a round cookie cutter, large mason jar lid,etc) and fill the ring with ratatouille. Press down on the edges to fill the ring tightly. Gently remove the ring, and voila! You have a perfectly shaped circle of ratatouille in the center of your plate.