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
- Bundle all bouquet ingredients into a piece of cheesecloth
- Wrap snugly with kitchen twine so that the ingredients stay in place during the cooking process. Set aside
Sauté Vegetables & Stew
- In 3 separate medium sauté pans over medium-high heat, add 2 tbsp olive oil to each
- Season onions with salt and pepper and cook in first medium sauté pan for 5-10 minutes, or until soft and translucent
- Season zucchini with salt and pepper and cook in second medium sauté pan for 8-10 minutes
- Cook bell pepper in third medium sauté pan for 5 minutes
- In a large sauté pan over medium-high heat, add 4 tbsp olive oil
- Season eggplant with salt and pepper and cook in large pan for 7-10 minutes
- Add all separately-cooked vegetables into the large pan with the eggplant. Add tomatoes, garlic and bouquet garni
- Cover & cook 20-30 minutes over medium heat
- Stir in Herbes de Provence. Remove and discard bouquet garni
- Serve as a side -- crusty bread recommended!