Ratatouille
This version of Ratatouille is a rustic French stew. I usually serve it over polenta.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Servings
8 servings
Ingredients
- 1/4 cupextra-virgin olive oil
- 2 medium eggplants (cubed)
- Kosher salt and freshly ground pepper
- 2 tablespoonsextra-virgin olive oil
- 2 red bell peppers (seeded and cubed)
- 3 carrots (peeled and sliced thinly)
- 3 tablespoonsextra-virgin olive oil
- 1 red onion (chopped)
- 4 clovesgarlic (minced)
- 3 anchovy fillets (finely minced)
- 2 teaspoonsfresh thyme leaves
- 1/3 cupchopped fresh basil
- 1/4 cupchopped Italian parsley
- 1 quartcherry tomatoes (halved and pitted)
- 1 tablespoondouble concentrate tomato paste
- Kosher salt and freshly ground pepper
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat 1/4 cup of olive oil in a Dutch oven over medium heat. Add the cubed eggplant and season generously with salt & pepper. Cook for 10 to until the eggplant is completely soft. Remove the eggplant from the pan to a bowl.
- 2
Add two tablespoons of olive oil to the pan and add the peppers and carrots. Cook until the peppers are soft and the carrots begin to caramelize. Remove them from the pan to the bowl with the eggplant.
- 3
Add three tablespoons of olive oil to the pan with the onion, garlic, anchovies, and herbs. Cook for 4 to allowing the onions to caramelize.
- 4
Add the tomatoes and cook down for 10 to , until they are soft and juicy. Add the eggplant, carrots, and peppers back into the pan. Stir in tomato pasteóseason with Kosher salt and pepper.
- 5
Simmer, covered, for about until the flavors meld and the ratatouille is thick and creamy. Serve over polenta, rice, or potatoes.