Ratatouille

Serves 6-8

Ingredients

For Bouquet Garni

  • 2 bay leaves
  • sprig of thyme
  • sprig of parsley
  • 4-5 black peppercorns
  • 4-5 coriander seeds

For Ratatouille

  • 10 tbsp olive oil, divided
  • 1 medium onion, chopped
  • 5 medium zucchini, chopped
  • 3 medium eggplant, chopped
  • 1 red bell pepper, seeded & chopped
  • salt & pepper
  • 4 medium tomatoes, peeled & chopped
  • 3-4 garlic cloves, chopped
  • bouquet garni (see above)
  • 2 tsp Herbes de Provence

Equipment

  • cheesecloth
  • kitchen twine

How-to

Assemble Bouquet Garni
  1. Bundle all bouquet ingredients into a piece of cheesecloth
  2. Wrap snugly with kitchen twine so that the ingredients stay in place during the cooking process. Set aside

Sauté Vegetables & Stew

  1. In 3 separate medium sauté pans over medium-high heat, add 2 tbsp olive oil to each
  2. Season onions with salt and pepper and cook in first medium sauté pan for 5-10 minutes, or until soft and translucent
  3. Season zucchini with salt and pepper and cook in second medium sauté pan for 8-10 minutes
  4. Cook bell pepper in third medium sauté pan for 5 minutes
  5. In a large sauté pan over medium-high heat, add 4 tbsp olive oil
  6. Season eggplant with salt and pepper and cook in large pan for 7-10 minutes
  7. Add all separately-cooked vegetables into the large pan with the eggplant. Add tomatoes, garlic and bouquet garni
  8. Cover & cook 20-30 minutes over medium heat
  9. Stir in Herbes de Provence. Remove and discard bouquet garni
  10. Serve as a side -- crusty bread recommended!