0336kcal[9.2][9/10] Ratatouille

Name: *0336kcal[9.2][9/10]* Ratatouille
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: French, European, Mediterranean
Ingredients: ⅓ cup extra-virgin olive oil; 1 tbsp extra-virgin olive oil; 2 onions (large, cut into 1-inch pieces); 8 garlic cloves (large, peeled and smashed); 1½ tsp herbes de Provence; ¼ tsp red pepper flakes; 1 bay leaf; 680g eggplant (peeled and cut into 1-inch pieces); 900g plum tomatoes (peeled, cored, and chopped coarse); 2 zucchini (small, halved lengthwise and cut into 1-inch pieces); 1 red bell pepper (stemmed, seeded, and cut into 1-inch pieces); 1 yellow bell pepper (stemmed, seeded, and cut into 1-inch pieces); 2 tbsp basil (chopped, fresh); 1 tbsp parsley (minced, fresh); 1 tbsp sherry vinegar; Salt (to taste); Pepper (to taste)

3 steps

Prep:15minCook:1h 30min

The Complete Mediterranean Cookbook. A traditional Provençal dish of stewed summer vegetables, ratatouille is one of the ultimate examples of simple ingredients adding up to more than the sum of their parts. We wanted to develop a streamlined recipe that would be flavorful enough to stand on its own or act as a side dish. We started by sautéing our aromatics on the stovetop; once we added the eggplant and tomatoes, we moved the cooking to the ambient heat of the oven to concentrate the stew’s flavor. Zucchini and bell peppers went into the pot last so that they retained some texture. Finishing the dish with fresh herbs, sherry vinegar, and extra-virgin olive oil tied everything together. This dish is best prepared using ripe, in-season tomatoes. If good tomatoes are not available, substitute one 28-ounce can of whole peeled tomatoes that have been drained and chopped coarse. We prefer to use our homemade Herbes de Provence, but you can substitute store-bought herbes de Provence if you wish, though flavor can vary by brand. As an entrée, serve ratatouille with crusty bread, topped with an egg, or over pasta or rice. This dish can be served warm, at room temperature, or chilled.

Updated at: Wed, 16 Aug 2023 16:05:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories336.5 kcal (17%)

Total Fat23.7 g (34%)

Carbs30.6 g (12%)

Sugars16.1 g (18%)

Protein5.8 g (12%)

Sodium219.2 mg (11%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

⅓ cupextra-virgin olive oil

1 Tbspextra-virgin olive oil

2onions

large, cut into 1-inch pieces

8garlic cloves

large, peeled and smashed

1 ½ tspherbes de Provence

¼ tspred pepper flakes

1bay leaf

680geggplant

peeled and cut into 1-inch pieces

900gplum tomatoes

peeled, cored, and chopped coarse

2zucchini

small, halved lengthwise and cut into 1-inch pieces

1red bell pepper

stemmed, seeded, and cut into 1-inch pieces

1yellow bell pepper

stemmed, seeded, and cut into 1-inch pieces

2 Tbspbasil

chopped, fresh

1 Tbspparsley

minced, fresh

1 Tbspsherry vinegar

Instructions

Step 1

Adjust oven rack to middle position and heat oven to 200 degrees. Heat ⅓ cup oil in Dutch oven over medium-high heat until shimmering. Add onions, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until onions are translucent and starting to soften, about 10 minutes. Add herbes de Provence, pepper flakes, and bay leaf and cook, stirring frequently, for 1 minute. Stir in eggplant and tomatoes. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and stir to combine. Transfer pot to oven and cook, uncovered, until vegetables are very tender and spotty brown, 40 to 45 minutes.

Step 2

Remove pot from oven and, using potato masher or heavy wooden spoon, smash and stir eggplant mixture until broken down to saucelike consistency. Stir in zucchini, bell peppers, ¼ teaspoon salt, and ¼ teaspoon pepper and return to oven. Cook, uncovered, until zucchini and bell peppers are just tender, 20 to 25 minutes.

Step 3

Remove pot from oven, cover, and let sit until zucchini is translucent and easily pierced with tip of paring knife, 10 to 15 minutes. Using wooden spoon, scrape any browned bits from sides of pot and stir back into ratatouille. Discard bay leaf. Stir in 1 tablespoon basil, parsley, and vinegar. Season with salt and pepper to taste. Transfer ratatouille to serving platter, drizzle with remaining 1 tablespoon oil, and sprinkle with remaining 1 tablespoon basil. Serve.