Ratatouille
Ratatouille is much simpler than it looks. With some fresh veggies, and a garlicky sauce, you can serve this dish as a side or on its own.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.littlepotatoes.com.
Cooking tools:
- Saucepan
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Aluminum foil
Ingredients
- 4 Tbsp olive oil
- 2 Tbsp butter
- 1 onion, diced
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 3/4 lb little fingerlings™, sliced into 1/4-inch thick pieces
- 1/2 japanese eggplant, sliced into 1/4-inch thick pieces
- 1 zucchini, sliced into 1/4-inch thick pieces (if large, cut into half-moons and only use half)
- 1 roma tomato, sliced in half lengthwise, then in 1/4-inch thick slices
- 3 bocconcini, sliced into 1/4-inch thick pieces
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 basil leaves, chopped
