Ratatouille
From twill10 8 years ago
- 45 mins to make
- Serves 4 to 6
I have made this many ways, I have also left out the herbs. So make it yours and make it your way. We use to serve it as a side dish molded with a piece of PCV pipe, very nice presentation in the restaurant . This can almost be served with any main dish, served on garlic bread ala bruschetta , add tomato paste and serve over pasta for your vegetarian friends and even a soup. Read more It is very versatile. Maybe I would serve it over pizza. The Large photo that I used shows the dish overcooked, I tried to cook it to almost done and let the carry over cooking finish the dish. It is best and most colorful if you let the vegetables stay fresh and bright. I found a few more photos and I really prefer a small dice , the other photos show a large slice and one shows a very thin slice, you would have to use a mandolin to achieve this affect. See less
Ingredients
- Recipe courtesy of Emeril Lagasse and foodtv.com shopping list
- Ratatouille shopping list
- Total Time: shopping list
- 45 min shopping list
- Prep: shopping list
- 20 min shopping list
- Cook: shopping list
- 25 min shopping list
- Yield: shopping list
- A generous quart, 4 to 6 servings shopping list
- Level: shopping list
- Easy shopping list
- Ingredients shopping list
- 1/4 cup olive oil, plus more as needed shopping list
- 1 1/2 cups small diced yellow onion shopping list
- 1 teaspoon minced garlic shopping list
- 2 cups medium diced eggplant, skin on shopping list
- 1/2 teaspoon fresh thyme leaves shopping list
- 1 cup diced green bell peppers shopping list
- 1 cup diced red bell peppers shopping list
- 1 cup diced zucchini squash shopping list
- 1 cup diced yellow squash shopping list
- 1 1/2 cups peeled, seeded and chopped tomatoes shopping list
- 1 tablespoon thinly sliced fresh basil leaves shopping list
- 1 tablespoon chopped fresh parsley leaves shopping list
- red wine added is also an option. shopping list
- tomato paste is also an option shopping list
- Salt and freshly ground black pepper shopping list
How to make it
- Directions
- Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
- Recipe courtesy of Emeril Lagasse
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