Harvest Ratatouille Recipes

HARVEST RATATOUILLE

Steps:

• Place eggplant cubes in a colander in sink.
• Sprinkle with 1 teaspoon salt and toss to mix.
• Let stand 5 minutes, then rinse under cold running water.
• Drain well.
• Pat dry with paper towels.
• In non-stick Dutch oven or large, wide saucepan, heat oil over medium-high heat.
• Add eggplant to cook, stirring occasionally, until golden at edges and beginning to soften, 6-7 minutes.
• Add onions, bell pepper, and garlic.
• Cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
• Add zucchini and cook 5 minutes, stirring occasionally.
• Stir in tomatoes, 1/2 cup of water, pepper, and remaining 1/4 teaspoon salt.
• Bring to a boil.
• Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly - about 7 minutes.
• Remove from heat and stir in basil.
• Serve hot or at room temperature.

THE BEST RATATOUILLE

Steps:

• Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
• Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

CLASSIC RATATOUILLE

Steps:

• In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low., In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven., Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes., Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.