Ratatouille is a traditional Provencal and Languedoc dish. It as cousins in many countries. Traditionally all of the vegetables are cooked separately then combined at the end for a final cook. This is a main dish, but can be used as a side dish.
Serves 4-6 for a main
4 zucchinis (firm), cubed 2 eggplant , peeled and cubed 2 onions , peeled and cut into strips 8 cloves garlic , crushed 4 shallots , peeled and thinly sliced 6 large Roma (or other tomatoes), peeled, seeded and crushed 2 bell peppers , cut into 1-inch squares 1 bunch fresh thyme Olive oil Salt Freshly ground black pepper
Cover the bottom of a saucepan with olive oil and heat over low heat. Sweat half of the shallots for a couple minutes. Add half the garlic and make sure not to brown it. Add the tomatoes. Mix, and add salt and pepper. Level the surface and cover. Cut a disk of parchment paper and make a hole in the center to make a chimney. Place this parchment paper on tomatoes to regulate cooking and maintain moisture. Simmer …
Serves 4-6 for a main
4 zucchinis (firm), cubed 2 eggplant , peeled and cubed 2 onions , peeled and cut into strips 8 cloves garlic , crushed 4 shallots , peeled and thinly sliced 6 large Roma (or other tomatoes), peeled, seeded and crushed 2 bell peppers , cut into 1-inch squares 1 bunch fresh thyme Olive oil Salt Freshly ground black pepper
Cover the bottom of a saucepan with olive oil and heat over low heat. Sweat half of the shallots for a couple minutes. Add half the garlic and make sure not to brown it. Add the tomatoes. Mix, and add salt and pepper. Level the surface and cover. Cut a disk of parchment paper and make a hole in the center to make a chimney. Place this parchment paper on tomatoes to regulate cooking and maintain moisture. Simmer …
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