Wednesday, December 1, 2021

How to make ratatouille

Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Ratatouille (made in slices like in the popular Disney Pixar film, Ratatouille).

The following recipe and instructions on how to make ratatouille can be found at https://tasty.co/recipe/ratatouille
Ingredients

Veggies

  • 2 eggplants
  • 6 Roma tomatoes
  • 2 yellow squashes
  • 2 zucchinis
How to make ratatouille
Ratatouille (made in slices like in the popular Disney Pixar film, Ratatouille)

Sauce

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • salt, to taste
  • pepper, to taste
  • 28 oz can of crushed tomatoes
  • 2 tablespoons chopped fresh basil, from 8-10 leaves

Herb seasoning

  • 2 tablespoons chopped fresh basil, from 8-10 leaves
  • 1 teaspoon garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons fresh thyme
  • salt, to taste
  • pepper, to taste
  • 4 tablespoons olive oil
ratatouille2
Instructions
  1. Preheat the oven for 375˚F (190˚C).
  2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  4. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  7. Serve while hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to the desired temperature.
  8. Enjoy!
ratatouille3
Classic French ratatouille recipe

Classic French ratatouille recipe

https://www.thespruceeats.com/ratatouille-recipe-1375502

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, thinly sliced)
  • 3 bell peppers (red or yellow, cored, seeded, and chopped)
  • 2 pounds zucchini (cut lengthwise and then into 1/2-inch slices)
  • 2 pounds yellow squash (cut lengthwise and then into 1/2-inch slices)
  • 1/3 cup white wine (dry)
  • 1 to 2 tablespoon olive oil (good quality extra virgin, plus additional for serving)
ratatouille4
Classic French ratatouille recipe
Instagram Post 1080x1080 px 9
Instructions
  1. Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 3/4 teaspoon salt. Allow the eggplant to sit for 20 minutes.; this is known as disgorgement, which means the salt disgorges any liquid in the eggplant which is absorbed by the paper and makes the dish less soggy.
  2. In a large saucepan, gently cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. Do not boil the vegetables as this will turn them into a soggy mess, the vegetables cooked slowly will keep each of them distinct.
  3. In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture.
  4. Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture.
  5. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and 3/4 teaspoon salt and cook for an additional 5 minutes.
  6. Enjoy!
How to make ratatouille

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