Ratatouille

Ingredients

  • 4 T olive oil
  • 1 eggplant, diced (500 - 550 g per eggplant)
  • 2 zucchini, diced (~300 g per zucchini)
  • 1-2 onions, diced (400 - 450 g per onion)
  • 2 bell peppers (1 red, 1 green), diced (210 g per pepper)
  • 6 garlic cloves, slivered
  • Tomatoes (choose 1)
    • 7-8 Roma tomatoes, diced
    • 3 cans of stewed tomatoes (Italian seasoning)
  • 1 t sugar
  • 1 tsp red wine vinegar (optional)
  • Herbs
    • Thyme (6 fresh springs or 2 tsp dry)
    • Parsley (2 fresh stems w/ leaves or 2 tsp dry)
      • (italian flat-leaf preferred over curly, but either works)
    • Basil (2 tsp) (optional)
    • Oregano (optional)
    • Rosemary (optional)
  • Sea salt and black pepper to taste

Instructions

  • Prep veggies.
  • In a wide pot or pan, sauté the eggplant.  Heat 2 T oil to lightly smoking on high heat, add eggplant and season w/ salt (~1/4 tsp).  Brown/sear for 2-3 minutes (1 or 2 sides browned).  Set aside to cool in a single layer.
  • Repeat with zucchini (1 T oil, 3-4 min) and set aside to cool in a single layer.
  • Repeat with onions (1 T oil, 4-5 min), then turn heat to low and cook another 10 min, until well-browned and tender.
  • Add bell peppers, raise heat to medium, and cook 5 min while stirring.
  • Add garlic and cook 2-3 min, until fragrant.
  • Add herbs, sugar, salt, pepper, and tomatoes.  Cook over medium-low heat for 10-12 min, until tomatoes have broken down into a thick sauce.
  • Add back eggplant and zucchini.  Cook 5-6 minutes.
    • Then, if using fresh herbs, remove thyme and parsley sprigs.
  • May cook longer (20-40 min) on low to reduce water.
  • May fry on high for a minute for some caramelization.
  • Adjust seasoning.
    • Optional: garnish with fresh thyme leaves and/or sprinkle w/ red pepper flakes.
  • Serve w/in 15 - 20 min.
    • Stores ~5 days refrigerated or ~3 months frozen (thaw in fridge overnight).  To reheat, heat 3 T oil in a pan to smoking over high heat, saute 3-4 min until warm.

Comments

Post a Comment

Popular posts from this blog

Instant Pot Rice

 Instructions Rinsing your rice before cooking makes it less sticky / clumpy, which might be good or bad, depending on what you're after. Mix rice (white jasmine or basmati) and water 1:1 (e.g. 1 cup rice to 1 cup water). Cook on high for 3 min and allow natural release.  Fluff with a fork. In a larger pot, a single cup of rice might burn, so increase the volume. Rice can store well in a container in the fridge for a few days, or freeze for up to 3 months.
Read more

Butternut Squash Cassarole

Ingredients Casserole 2 pounds butternut squash (2 to 2 1/2 pounds or 4 cups cooked squash) ¼ c whole milk 1 t vanilla extract 1 c granulated sugar (or brown sugar, packed) (optional) 1 t maple syrup, potentially removing 1/4 c sugar 1/4t salt (omit if using salted butter) 2/3 c unsalted butter, melted 1/4 t ground cinnamon 2 large eggs, lightly beaten (optional) 1-2 T orange juice and/or 1 t orange zest Topping 1 cup pecan halves 2 tablespoon unsalted butter, melted 2 tablespoons brown sugar, packed ⅛ teaspoon ground cinnamon marshmallows, large or small (optional) Instructions Cook Squash Preheat oven to 350°F. Line a baking sheet with parchment paper or foil. Cut butternut squash in half, lengthwise. Scoop out seeds. Place the squash cut side down on baking sheet. Bake ~45 minutes, until squash is tender when pierced with a fork. Allow to cool enough to handle. Cook Casserole Lightly spray casserole dish with cooking spray. While still warm, scoop out butternut flesh and transfer to...
Read more

Roasted Delicata

Ingredients 2 lbs delicata squash 2 T unsalted butter or olive oil 1 t sea salt 1/2 t black pepper Instructions Preheat oven to 425. Trim ends of squash, then split vertically.  Scoop out seeds and fibrous flesh with a spoon. Place squash halve cut side down and slice into ~1/2" - 1" segments. Toss segments, salt, pepper, and butter / oil in a bowl to coat. Lay out slices in a baking dish (avoid touch to allow browning). Roast for ~12 min, then turn slices over and roast another ~10 min.  Slices should be golden brown, with a little sear (can broil a bit to add sear).
Read more