Traditional Ratatouille Recipe

In a large dutch oven or heavy bottomed pot over medium high heat add 2 tablespoons of the olive oil.

Traditional ratatouille recipe. Toss the eggplant with 1 teaspoon of the salt and allow to drain in a colander for 30 minutes. Directions place eggplant in a colander and toss with a big pinch of salt. Over medium low heat add the oil to a large skillet with the onion garlic and bay leaf stirring occasionally until the onion has softened. Classic ratatouille about cup olive oil 1 eggplant 1 pounds.

Coat bottom and sides of a 1 1 2 quart casserole dish with 1 tablespoon olive oil. Preheat oven to 350 degrees f 175 degrees c. Step 2 add the eggplant and cook stirring occasionally for 8 minutes or until the eggplant has softened. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat.

In a dutch oven or a large pot heat 1 tablespoon oil. In a dutch oven saute onions and garlic in 1 tablespoon oil until tender. Add eggplant and season with salt and pepper. Ingredients 1 pound eggplant cut into cubes 2 1 2 teaspoons salt divided 2 1 2 pounds tomatoes peeled 3 cloves garlic crushed and chopped 1 2 teaspoon black pepper 1 4 cup fresh basil loosely packed chopped 3 4 cup flat leaf parsley loosely packed chopped 1 1 2 pounds onions white.

Using your hands crush half of the. In a large skillet saute eggplant zucchini squash and green red and yellow peppers in batches in remaining oil until lightly browned adding each batch of sauteed vegetables to the dutch oven. Ingredients 1 large eggplant or 2 small about 1 pounds 3 zucchini about 1 pounds 1 large yellow onion or two small about pound 3 bell peppers any color you like about pound cup olive oil salt to taste freshly ground pepper to taste 2 tablespoons finely minced garlic 4 cups drained. Ingredients 28 ounces of crushed tomatoes 2 tablespoons of fresh thyme leaves 2 thinly sliced zucchini 2 thinly sliced yellow squashes 2 thinly sliced eggplant 2 thinly sliced tomatoes 2 seeded red bell peppers cut into 1 squares 1 peeled and thinly sliced red onion kosher salt and fresh cracked.

Add remaining tablespoon of oil to pot. Reduce heat to low. Stir the stock bay leaf thyme rosemary salt and pepper into the dutch oven. Ends cut off washed and cut with skin on into 1 inch cubes about 4 cups 3 medium zucchini about 1 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.