EASY RATATOUILLE

June 1, 2013

Is ratatouille sad that it is forever connected to the 2007 animated Disney movie? Or perhaps it’s the best thing that ever happened to it. But ratatouille is a fancy classic french dish, and it can be complicated to make. Here it is in an easy, one-pot version, that even the not-so sophisticated palette of a child could probably like as much as the movie itself.

Easy Ratatouille from Rachel Schultz

EASY RATATOUILLE
Serves 8-10

1 eggplant, peeled and cubed
2 yellow onions, sliced
3 bell peppers, sliced
6 zucchini, sliced
8 ounces tomato sauce
4 cloves garlic, minced
1 bay leaf
3 sprigs thyme
1/4 cup basil, sliced
Olive oil
Salt & pepper

Heat olive oil in a large skillet over medium heat. Cook onions for 5 minutes. Add peppers, zucchini, and egg plant to skillet. Cook for an additional 5 minutes.

Transfer vegetables to a large pot and set aside. Bring tomato sauce to a simmer in the same skillet with garlic, bay leaf, and thyme. Transfer sauce to pot and season with salt & pepper. Simmer pot for 20 minutes to 2 hours. Longer cook times will break the vegetables down into more of a soup. Remove bay leaf and thyme sprigs. Top with basil and serve.

easy ratatouille
 
Author:
Serves: 8-10
Ingredients
  • 1 eggplant, peeled and cubed
  • 2 yellow onions, sliced
  • 3 bell peppers, sliced
  • 6 zucchini, sliced
  • 8 ounces tomato sauce
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 3 sprigs thyme
  • ¼ cup basil, sliced
  • Olive oil
  • Salt & pepper
Instructions
  1. Heat olive oil in a large skillet over medium heat.
  2. Cook onions for 5 minutes.
  3. Add peppers, zucchini, and egg plant to skillet. Cook for an additional 5 minutes.
  4. Transfer vegetables to a large pot and set aside.
  5. Bring tomato sauce to a simmer in the same skillet with garlic, bay leaf, and thyme.
  6. Transfer sauce to pot and season with salt & pepper. Simmer pot for 20 minutes to 2 hours. Longer cook times will break the vegetables down into more of a soup.
  7. Remove bay leaf and thyme sprigs.
  8. Top with basil and serve.

Adapted from The Kitchn.

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