Ratatouille
Savor a hearty stew of eggplant, zucchini, and peppers in a Dutch oven, simmered with tomatoes and herbs for a comforting meal. Serve over grains or polenta.
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 rothliving.com.
Cooking tools:
- Colander
- Mixing bowl
- Dutch oven
- Stove
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Pepper mill
- Can opener
- Measuring cup
Ingredients
- 2 Japanese eggplants, halved lengthwise, then cut into ½-inch pieces
- 3–4 teaspoons of salt, divided
- ¼ cup neutral oil, divided
- 2 medium zucchini, halved lengthwise, then cut into ½-inch pieces
- 1 medium yellow zucchini, halved lengthwise, then cut into ½-inch pieces
- 1 large yellow onion, cut into large pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 5–6 cloves of garlic, chopped
- ½ teaspoon crushed red chili flakes
- ¼ cup white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 large (28 oz) can of crushed or diced tomatoes, undrained
- 2–3 stems of fresh thyme
- freshly ground pepper
- 10–12 fresh basil leaves
