Classic Ratatouille
2 Tbsp Olive Oil
4 Garlic Cloves Minced
4 Large Tomatoes
1 Large Onion Diced
1 Red Pepper Diced
1 Yellow Pepper Diced
1 Medium Eggplant Diced
2 Large Zucchini Diced
2 Tbsp Tomato Paste Mixed with 1 Tbsp Water
1 tsp Sugar
1 Bay Leaf
3 Springs Thyme
1 Tbsp Minced Basil
1 Tbsp Minced Parsley
1-2 Additional Garlic Cloves to taste
1 tsp Sea Salt
1/2 tsp Black or White Pepper to taste
- Score a cross into the bottom of each tomato. Plunge into boiling water and boil for 20 seconds. remove from the water and blanch in ice water. peel the skins away from the tomato, and chop the tomato. Reserve.
- Heat 1Tbsp Oil in a pot. Add the onion and cook for 10 minutes. Add the 4 garlic cloves, the red and yellow peppers. Cook for about 4 minutes and then remove the vegetables from the pan.
- Heat the second Tbsp of Oil in the same pan. When it's hot add the eggplant and cook for 4 minutes until beginning to brown. Add the zucchini and cook for another 5 to 10 minutes or until the veggies are a nice deep brown.
- Add the Onion and Pepper mix back to the pot. Add in the tomato paste mixture and stir well to combine. Cook for 2 minutes and then add in the tomatoes, sugar, salt, pepper, bay leaf, thyme and basil. Stir well and cover to cook for 20 minutes. Check the vegetables after 10 minutes and if they look too dry add in about 1/4 cup water.
- Mix the remaining 1 or 2 garlic cloves with the minced parsley. When your Ratatouille has finished cooking add the garlic/parsley mix and stir lightly just to combine.
- Serve your Ratatouille hot with crusty French Bread or Garlic Bread. Enjoy with a glass of red wine for good measure.
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