Ratatouille with End of Summer Vegetables
Recipes Main Dish Other ethnic food Seasonal cooking Vegetarian
Description
This traditional French dish uses end of summer vegetables to make a hearty and tasty vegetable stew. It uses eggplant, zucchini, bell pepper, onion and tomatoes with garlic and herbs to make it irresistible.
Ingredients
¼ c. olive oil, divided, plus more if needed
kosher salt, to taste
freshly ground black pepper, to taste
1 small eggplant, chopped
1 zucchini, chopped
1 bell pepper, any color, chopped
1 onion, chopped
3 small tomatoes, chopped
3 cloves garlic, pressed or minced
2 t. chopped fresh thyme
3 - 4 leaves fresh basil, chopped
splash red wine vinegar
Directions
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Heat 2 T. oil in a large pot or Dutch oven.
Cook vegetables separately, one vegetable at a time, in this order, for 5 - 7 minutes each, adding 1 T. more oil after each addition and seasoning with salt; eggplant, zucchini, bell pepper, onion and tomatoes.*
Cook eggplant for 5-7 minutes; season with salt; transfer to a large bowl; add 1 T. oil to pot; add zucchini; cook 5-7 minutes; season with salt; transfer to the bowl; add 1 T. oil to the pot; add bell pepper; cook 5-7 minutes; season with salt; transfer to the bowl; add 1 T. oil to the pot; add onion; cook 5-7 minutes; season with salt; transfer to the bowl; add 1 T. oil to the pot; add tomatoes; season with salt.
Combine all vegetables together in the pot; add garlic, thyme and basil; gently simmer for 20 minutes. Add red wine vinegar; season with salt and pepper, if needed; remove from heat.
Serve hot, warm, or cold.
* Don't take any shortcuts cooking the vegetables. They need to cook separately to ensure texture and flavor of each vegetable.