top of page

Ratatouille

Updated: Aug 2, 2020


1/4 cup olive oil, plus more as needed Kosher salt and freshly ground black pepper 1 small eggplant, chopped 1 zucchini, chopped 1 pepper chopped 1 onion, chopped 3 small tomatoes, chopped 3 cloves garlic, pressed 2 teaspoons chopped fresh thyme

3 or 4 leaves fresh basil, chopped

Splash red wine vinegar

Heat 2 tablespoons of oil in a large pan or Dutch oven. Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes. Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat. Serve hot, warm, or cold.

53 views0 comments

Recent Posts

See All
bottom of page