Recipe:

Ratatouille

by Chef Daniel Morduchowicz

A wonderful way to incorporate vegetables into your diet!

- Chef Daniel Morduchowicz

Recipe

Course
Main course
Cuisine
Southern French
servings
4
Calories Per Serving
300
Prep Time
15 minutes
Cook Time
45 minuts to an hour
Total Time
1 hour

Ingredients

  • Onions
  • Bell Peppers
  • Carrots
  • Celery
  • Zucchini
  • Eggplant
  • Garlic
  • Vegetable Stock
  • Passata di Pommoro or fresh tomatoes
  • Thyme
  • Olive oil
  • Salt

Equipment

  • Cutting board
  • Sharp knife
  • Pot with a lid
  • Parchment paper
  • Spoon

Instructions

Prep

  1. Dice your onions and half of the bell peppers finely.
  2. Slice the remaining bell peppers into thin strips.
  3. Peel and slice the carrots into 1/8-inch slices.
  4. Finely dice the celery and the other half of the carrots.
  5. Slice the zucchini into 1/4-inch slices or half-moons, depending on their size.
  6. Cut the eggplant into evenly sized pieces, about 3/4 to 1 inch, depending on the size and shape of your eggplant.
  7. Mince the garlic.
  8. Remove the stems from the thyme and finely chop the leaves.
  9. If using fresh tomatoes for the sauce, peel them and chop them into medium-sized pieces.
  10. Cut the parchment paper to fit your pan, then cut a 2-inch hole in the middle.

Cooking

  1. Pour oil into a flat pan, coating it well.
  2. Sweat the aromatics: onions, bell peppers, celery, and finely diced carrots. To sweat means to cook them gently with a bit of salt to draw out their water, sweetening the vegetables and concentrating their flavors.
  3. Add the passata or chopped tomatoes and mix well. Let the mixture cook for about 5 minutes.
  4. Stir in the minced thyme and salt. Taste to adjust seasoning.
  5. Add the vegetable stock and arrange the remaining vegetables nicely in the pan. Cover with the parchment paper, then place a lid on top.
  6. Cook for 45 minutes to an hour, until the vegetables are fully cooked but still hold their shape.
  7. Taste and adjust the seasoning if needed.
  8. Add freshly ground black or white pepper.
  9. Serve and enjoy!

Notes

  • A Dish with Provençal Roots Ratatouille is a classic vegetable stew originating from the Provence region of France. It’s a celebration of summer’s bounty, featuring fresh, vibrant vegetables like zucchini, eggplant, tomatoes, and bell peppers. Traditionally, it’s cooked slowly to allow the flavors to meld into a rich, aromatic dish.
  • Versatile and Customizable Ratatouille is incredibly versatile. It can be served warm as a main course alongside crusty bread or rice, or chilled as a side dish or appetizer. It’s hearty and satisfying on its own, making it a perfect option for vegetarians and vegans.
  • Make It Your Own While this recipe uses thyme for seasoning, you can experiment with other fresh herbs like basil, parsley, or oregano. Adding a sprinkle of chili flakes can also give the dish a gentle kick. For extra depth, try roasting some of the vegetables before combining them in the stew.
  • Pro Tip: Layer for Presentation For a more visually striking presentation, consider layering the sliced vegetables in a circular pattern on top of the sauce before cooking. This method mimics the version seen in the famous animated film Ratatouille and makes the dish look as impressive as it tastes!
  • A Healthy Comfort Food Ratatouille is not only delicious but also packed with nutrients, thanks to its vegetable base. It’s a great way to enjoy a wholesome meal that’s low in calories yet full of flavor.
  • Cooking Notes The parchment paper with a hole in the middle helps retain moisture while allowing some steam to escape, ensuring the vegetables cook evenly without becoming mushy. Adjust the cooking time depending on the size and freshness of your vegetables.
  • Storing and Reheating Leftovers store well in the fridge for up to 5 days and often taste even better the next day as the flavors deepen. It also freezes beautifully for up to 3 months, making it a great make-ahead meal. Reheat gently on the stove or in the microwave for best results.

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