Garden Summer Ratatouille
Course: DinnerCuisine: FrenchDifficulty: Easy6-8
servings1
hour35
minutesThis is a great recipe and it is very easy to make BUT you must cook each vegetable by its self. I start with the eggplant as that takes the longest, then zucchini, then I sauté bell peppers, red onions and garlic together. Each of these vegetables takes a different amount of time to cook and you want to ensure good flavor and texture with each vegetable. By the way, THIS TASTES SO MUCH BETTER WHEN MADE A DAY OR TWO AHEAD. KEEP COVERED AND IN THE REFRIGERATOR.
Ingredients
1/4-1/3 cup olive oil
1 globe eggplant, stemmed and cut into bite size pieces
3-4 bell peppers or a mix of different sweet peppers, stemmed, seeded and cut into bite size pieces
1 lg red onion, chopped
4 zucchini, trimmed, quartered longwise, then cut crosswise into bite size pieces
2-3 garlic cloves, minced
2 Tablespoons tomato paste from double concentrate
1 lg can (28oz) diced tomatoes in there juice
Kosher salt and fresh ground pepper
1/4, 1/2 or 3/4 teaspoon red pepper flakes, optional
Handful of fresh herbs of choice: basil, thyme, oregano, chives, roughly chopped
Directions
- Have a Dutch oven ready on the counter, as you finish cooking each vegetable, you will add it to the Dutch oven.
- In a lg skillet, heat 2 Tablespoons oil over medium heat, add the eggplant and stir every few minutes. If you need more oil, add a little at a time. Saute the eggplant until cooked through and beginning to change color. Season the eggplant with salt and pepper or if you have a favorite dry herb spice blend add a few sprinkles. Once the eggplant is cooked, add it to the Dutch oven.
- Add 2 tablespoons to the skillet, and add the zucchini and saute until starting to soften and turn golden. Season lightly with salt and pepper and a little garlic powder (1/4 teaspoon). Once cooked add to the Dutch oven.
- Add 2 Tablespoons oil to the pan, add the peppers and red onion, saute until beginning to soften and caramelize. Add the garlic and stir until fragrant and begins to soften and cook, about 2-3 minutes. Add to the Dutch oven.
- Add 2 Tablespoon oil and add the can of tomatoes, tomato paste and stir to combine. Allow to almost one to a simmer and continue to stir and add the red pepper flakes if using. Stir for an additional 2-3 minutes.
- Add the chopped fresh herbs to the tomatoes in the pan and stir for 1-2 minutes then stir that into all the vegetables in the dutch oven. Allow to cool or serve right away. Taste and season if necessary.
- If making ahead, allow to cool then cover and refrigerate. Once ready to use, preheat oven to 325 and reheat for 35 minutes, stir every 10 minutes.. You can reheat on the stove but it takes ages and you will have cold pockets. Serve garnished with fresh herbs and finishing salt.
- For leftovers, puree and turn into a favorite sauce or use over polenta or pasta.
