Traditional Ratatouille
- Servings -
- My Notes -
INGREDIENTS
- 5 tablespoon Olive Oil
- 0.75 pound Eggplant - cut into 1/2-inch pieces
- 1 small Zucchini - quartered lengthwise, and cut into thin slices
- 1 Red Bell Pepper - chopped
- 0.75 pound Tomatoes - small ripe and chopped
- 0.25 teaspoon Dried Oregano
- 0.25 teaspoon Dried Thyme
- 0.33 teaspoon Ground Coriander
- 0.25 teaspoon Fennel Seed
- 0.75 teaspoon Salt
- 0.5 cup Fresh Basil Leaves - chopped
- Grated Parmesan - to taste
- 2 clove Garlic
INSTRUCTIONS
- With a large knife smash the garlic cloves until slightly broken. In a large skillet sauté the garlic in 2 tablespoons of the oil over moderately low heat for 5-10 minutes, stirring occasionally. Remove the garlic and discard. Alternatively, use our garlic infused olive oil.
- Add the remaining 3 tablespoons olive oil to the pan and increase heat to medium until the oil is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant has softened. Stir in the zucchini and the bell pepper and sauté the mixture for another 10 minutes. Finally, toss in the tomatoes and cook the mixture, for another for 5 minutes, or until the vegetables are tender.
- Next, stir in the oregano, thyme, coriander, fennel seeds, salt, and pepper to taste. Continue to cook the mixture for 1 minute. Finally, stir in the basil and garnish with grated cheese.
NOTES
The ratatouille can be made 1 day in advance, kept covered and chilled, and reheated before serving.
To keep this dish dairy free you can omit the cheese.
In place of the garlic cloves: Heat 2 tablespoons of olive oil over medium heat and add 1-2 small pinches of Gluten Free Asafoetida. Sauté 2-3 minutes, until you smell garlic and onion aroma. Then proceed with the recipe, by adding in the eggplant.
