Ingredients
- 3 zucchini
- 1 eggplant weighing about 1 pound
- 1 yellow or red bell pepper
- 1 pound ripe tomatoes about 4 medium tomatoes
- 1 garlic clove crushed
- 1 yellow onion
- 3 tablespoons olive oil
- 1/2 teaspoon oregano or Italian seasoning
- 1/2 can tomato paste 6 oz. can
- 8 large basil leaves ripped into small pieces
Servings: servings
Units:
Instructions
The Vegetables
- Prepare your mise en place.
- Cut the ends off each zucchini and cut them in half lengthways. Then, cut them into strips and then into 1” chunks.
- Peel the eggplant, and then cut it the same way as you did the zucchini.
- Cut the ends off the pepper and remove the seeds. Cut into thin strips.
- Cut the tomatoes in half, remove seeds, and cut into quarters.
- Peel and smash the garlic.
- Peel the onions and chop them finely.
The Ratatouille
- Turn burner onto low.
- Measure and add the oil to a large saucepan; allow oil to heat up.
- Add onions into the large saucepan. Cook them over low heat for about 10 minutes, until the onions are soft and lightly browned.
- Measure and add the tomato paste to the onions, stir together.
- Measure and add the vegetables, garlic, seasoning, herbs (except basil), salt and pepper to the onions in the pan. Stir everything well.
- Turn heat up to medium. Cook the ratatouille (stirring occasionally) on medium heat for about 3 minutes. Then turn down the heat, so that it is bubbling gently.
- Put a lid onto the pan. Lift the lid and stir it every now and then. Cook the ratatouille for 20 minutes, then remove the lid and cook it for 5 minutes
- Remove from heat and stir in the basil.
- Serve into shallow bowls and garnish with basil. Enjoy!
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