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Parisian Recipes: Ratatouille |

Parisian Recipes: Ratatouille

As the world turns its eye to Paris for the French Open, Baseline and Tennis.com partnered with Sinclair stations to get us in the mood for Roland Garros. Both sites will showcase a French food recipe from eight of the top French restaurants from around the country. Bon Appétit!

 


Chef Val from La Chatelaine joined WSYX Columbus to create a Ratatouille from Provence. 

Serving Size: 6 people

INGREDIENTS
 

  • ½ cup olive oil
  • 1 eggplant (1¼ pounds); ends cut off, washed and cut, with skin on, into 1-inch cubes (about 4 cups)
  • 3 medium zucchini (about 1 ¼ pounds, washed, ends removed, cut in 1-inch cubes (about 3 cups)
  • 12 ounces onions (2-3 depending on size), cut into 1-inch cubes
  • 1 pound green bell peppers (2–3,) washed, seeded, and cut into 1-inch squares (about 3 cups)
  • 4–5 well-ripened tomatoes; peeled, halved, seeded and coarsely cubed (about 4 cups)
  • 5–6 cloves garlic; peeled, crushed, and very finely chopped (about 1 tablespoon)
  • ½ cup water 2 teaspoons salt ½ teaspoon freshly ground black pepper

DIRECTIONS 

Heat ¼ cup of the oil in one or, better, two large skillets.

First sauté the eggplant cubes, about 8 minutes; remove with slotted spoon and transfer to a large, heavy flameproof casserole. (The eggplant will absorb more oil while cooking than the other vegetables.)

Sauté the zucchini cubes until browned, about 8 minutes, and transfer to the casserole.

Add about ¼ cup more oil to the pan and sauté the onions and peppers together for about 6 minutes, and add them to the casserole.

Add the tomatoes, garlic, water, salt, and pepper to the casserole and bring to a boil over medium heat.

Reduce heat, cover, and cook over low heat for 1 hour.

Remove the cover, increase the heat to medium, and cook another 20 minutes, uncovered, to reduce some of the liquid; stir once in a while to prevent scorching.

Let the ratatouille rest for at least 30 minutes before serving.


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Category: Skillets  Tags: ,  Comments off
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