Ratatouille -- How to Make Ratatouille

Описание: Ratatouille Recipe

1-2 eggplants, peeled and cut into large dice
4-5 summer squash (zucchini, cousa, or yellow), sliced 1/3 inch thick
2 yellow onions, diced
2 peppers (red, yellow, or orange), diced
5 garlic cloves, minced
1 Tbsp minced fresh rosemary
olive oil as needed for browning
28 oz diced canned tomatoes
1/2 cup red wine
1 bay leaf
a drizzle of pomegranate molasses or balsamic vinegar

Place the eggplants and squash into a colander, sprinkle with salt very generously, toss, and let sit over a bowl at least 45 min to release the juice. Dry them well on paper towels before cooking. Set 2 large skillets over high heat (see the video for pan types) and add enough olive oil to form a 1mm layer. Add eggplant and zucchini in a single layer and brown on both sides, regulating heat so that the vegetables brown steadily, but don't burn. Add oil as necessary. Remove to a colander set over a bowl and repeat with remaining eggplant and zucchini.

Lower the heat under the stainless steel pan, add 2 Tbsp olive oil, onion, peppers, and the oil and juices that drip out of browned eggplant and zucchini. Season with salt and cook stirring occasionally until onion is translucent, about 15 min. Add the garlic and rosemary and cook stirring until aromatic, about 1 min. Add the tomatoes and wine. Bring to a boil and cook for 5 min. Add a bayleaf, eggplant and zucchini. Bring to a gentle simmer, reduce the heat to low and cook uncovered for about 40 min. Take off heat. Season to taste with salt and pomegranate molasses or balsamic vinegar. Let sit for at least 30 min before serving. Can be rewarmed or served at room temp. Store in the fridge for up to 5 days.

Knife Skills Videos:
Dicing Onions    • Onion Dice without Parallel Cut  
Dicing Peppers    • Slicing and Dicing Bell Peppers  
Mincing Garlic    • Garlic -- slice and mince  
Mincing Rosemary    • Fresh herbs -- stem, chiffonade, mince