ratatouille my way
September 12, 2013
prep time: 15 minutes cook time: 45 minutes makes 4 servings
1/4 c extra virgin olive oil
3 large cloves garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
3 medium tomatoes, chopped
3 medium japanese eggplants, chopped
2 medium zucchini, chopped
1/2 T parsley
1/2 T basil
1/2 T thyme
salt and pepper, to taste
pasta (or 2.5 c of rice, if preferred)
- set a large pan over medium heat and add olive oil.
- once hot, add the onions and garlic to the pan.
- cook until the onions are wilted and lightly caramelized, about 5 to 7 minutes.
- add the bell pepper and cover pan with lid, stirring occasionally. cook for about 5 minutes.
- add tomatoes, parsley, basil, thyme, salt and pepper and cook for 5 minutes. cover the pot with the lid and simmer until the tomatoes are soft and have released a lot of liquid.
- add zucchini and eggplant. cover with a lid and allow vegetables to cook until tender (about 30-40 minutes), stirring occasionally.
- when the vegetables are soft, turn the heat off, keep the lid on, and continue letting stew simmer for another 15 minutes.
- serve warm.
i never knew what ingredients were in ratatouille, even after watching the disney movie. and i didn’t know that it was this easy to make. chop all your vegetables beforehand and just throw them in one at a time and let them slowly cook together.
this time around, i didn’t have eggplant and i added rotini pasta to it and it tasted pretty good. all the vegetables lose their water content, making a sort of thin broth which went really well with the pasta. you could put this over rice as well, if you prefer. also don’t worry if once you put all the chopped vegetables into a pot it looks like there’s so much food. once it starts cooking, all the water in the vegetables will ooze out and wilt down pretty quickly, so that you have about half of what you originally started with.
i always love how herbs meld together to make a dish smell and taste so wonderful. definitely a recipe worth keeping !