Ratatouille
“The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself.”
—Joël Robuchon, The Complete Robuchon
Ingredients
2 tbsp. olive oil
2 cups onion, Sliced
2 peppers, red or green or both
½ lb. yellow summer squash
½ lb. zucchini
1 eggplant
1 lb. roma tomatoes, Seeded then quartered
3 tbsp. blend of rosemary, thyme and lavender buds
½ cup basil leaves
6 garlic cloves, Minced
Salt
Freshly ground pepper
Directions
Prep: Clean all the vegetables and cut into different shapes as follows, keeping them separated. Cut the summer squash in 1/4 inch slices. Cut the zucchini lengthwise and then slice into half-moon shapes. Cut the red pepper in half, remove all seeds and white membrane, then thinly slice. Cut eggplant lengthwise into 8 pieces, then dice into 1 inch pieces. Cut the onion into quarters, then thinly slice. Coarsely chop the basil and mince the rest of the herbs.
To cook, coat a large skillet with olive oil and bring to high heat.
Add the onion and garlic and saute quickly until it develops aroma.
Add the red peppers and saute for just a minute.
Add the squash and zucchini and saute.
Add the eggplant and toss together.
Season with salt and pepper.
Cover and cook for 10 minutes on medium-low heat.
Add the tomato, basil and herbs and toss gently.
Cover and cook for 20 more minutes or until vegetables are tender. This will depend a lot on the size and ripeness of your vegetables.
Adjust the seasonings with salt and pepper to taste. Transfer to a serving platter, or serve over cooked pasta.
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