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Gourmet Ratatouille
Ingredients & Equipment
Ingredients
1 large eggplant
2 medium zucchini
2 medium bell pepper
4 large tomato
1 large onion
4 cloves garlic
4 tablespoons olive oil
1 teaspoon thyme
1 teaspoon basil
1 teaspoon salt
1 teaspoon pepper
2 medium zucchini
2 medium bell pepper
4 large tomato
1 large onion
4 cloves garlic
4 tablespoons olive oil
1 teaspoon thyme
1 teaspoon basil
1 teaspoon salt
1 teaspoon pepper
Equipment
Oven
Aluminum Foil
Frying Pan
Baking Dish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplant, zucchini, bell peppers, and tomatoes into thin rounds. Finely chop the onion and garlic.
- Eggplant - 1 large
- Zucchini - 2 medium
- Bell Pepper - 2 medium
- Tomato - 4 large
- Onion - 1 large
- Garlic - 4 cloves
- In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 5 minutes.
- Olive Oil - 2 tablespoons
- Onion - 1 large
- Garlic - 4 cloves
- Add the sliced eggplant, zucchini, and bell peppers to the pan. Cook, stirring occasionally, until the vegetables are slightly tender, about 10 minutes.
- Eggplant - 1 large
- Zucchini - 2 medium
- Bell Pepper - 2 medium
- Layer the sautéed vegetables and sliced tomatoes in a large baking dish, alternating between each type of vegetable.
- Tomato - 4 large
- Drizzle the remaining 2 tablespoons of olive oil over the layered vegetables. Sprinkle with dried thyme, basil, salt, and pepper.
- Olive Oil - 2 tablespoons
- Thyme - 1 teaspoon
- Basil - 1 teaspoon
- Salt - 1 teaspoon
- Pepper - 1 teaspoon
- Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the vegetables are fully tender and slightly caramelized.
- Let the ratatouille rest for 10 minutes before serving. Garnish with fresh basil if desired.
Notes
The new recipe uses a variety of vegetables including eggplant, bell peppers, and tomatoes, and incorporates a slow-cooking method to enhance the flavors. The original recipe was simplified and lacked the depth of flavor that comes from using a diverse range of vegetables and a longer cooking time.
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