Traditional French Ratatouille Recipe

Name: Traditional French Ratatouille Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 medium eggplant (cut into 1-inch cubes); 1 teaspoon salt (plus more for seasoning); 1/4 cup olive oil (or as needed, divided); 1 medium red onion (cut into 1/2-inch pieces); 2 red or yellow bell peppers (or a combination, cut into 1/2-inch pieces); 2 medium zucchini (cut into 1-inch pieces); 2 medium yellow squash (cut into 1-inch pieces); 3 large plum tomatoes (seeded and coarsely chopped); 4 cloves garlic (minced); 1/2 cup dry white wine; 1 can (15-ounce) crushed tomatoes; 1 bay leaf; 1 heaping teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes; freshly ground black pepper (to taste); 1/4 cup thinly sliced fresh basil

4 servings

porsjoner

30 minutes

aktiv tid

1 hour 15 minutes

total tid

Start matlaging

Ingredienser

1 medium eggplant (cut into 1-inch cubes)

1 teaspoon salt (plus more for seasoning)

1/4 cup olive oil (or as needed, divided)

1 medium red onion (cut into 1/2-inch pieces)

2 red or yellow bell peppers (or a combination, cut into 1/2-inch pieces)

2 medium zucchini (cut into 1-inch pieces)

2 medium yellow squash (cut into 1-inch pieces)

3 large plum tomatoes (seeded and coarsely chopped)

4 cloves garlic (minced)

1/2 cup dry white wine

1 can (15-ounce) crushed tomatoes

1 bay leaf

1 heaping teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes

freshly ground black pepper (to taste)

1/4 cup thinly sliced fresh basil

Fremgangsmåte

Place eggplant in a colander, sprinkle with salt and let drain in the sink or over a bowl while prepping the remaining vegetables.

Pat the eggplant dry with a paper towel.

Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven. Add the eggplant, reduce to medium heat and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to a bowl.

Refresh oil as needed. Add zucchini and yellow squash and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to the bowl with the eggplant.

Refresh oil if needed. Add the onion and cook 4-5 minutes or until the onions begin to soften, adjusting the heat as necessary so the onions don't burn.

Add the red bell peppers and continue cooking another 3-4 minutes or until beginning to soften.

Add chopped tomatoes and garlic and cook 1-2 minutes.

Add wine, bring to a boil and cook 1-2 minutes.

Add crushed tomatoes, bay leaf, oregano and crushed red pepper flakes.

Return eggplant, zucchini and yellow squash to the pot, reduce heat to medium-low and simmer uncovered 20-25 minutes or until vegetables are tender.

Season with salt and pepper to taste. Remove bay leaf. Stir in basil.

Næringsinnhold

Porsjonsstørrelse

Kalorier

249 kcal

Totalt fett

15 g

Mettet fett

2 g

Umettet fett

12 g

Transfett

Kolesterol

Natrium

606 mg

Totalt karbohydrater

23 g

Kostfiber

8 g

Totalt sukker

14 g

Protein

5 g