THE BEST RATATOUILLE
Summer delivers a bounty of fresh vegetables all at once and we scramble to use them up before they become scarce again. This southern French staple is the perfect way to get all your summer goodies into one dish. As the stew slowly simmers, the flavors mingle in the most perfect of ways, giving you a dish that is stunning on its own or equally fabulous served alongside grilled meats or fish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings as a main, 12 servings as a side
Number Of Ingredients 12
Steps:
- Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
- Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.
RATATOUILLE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Bundle the thyme and basil together with butcher's twine, then set aside. Heat half the olive oil in a large skillet over medium heat. Add the eggplant and begin to cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer the eggplant to a cold Dutch oven. Return the skillet back to the heat, then add more olive oil and the onions and peppers. Cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer to the cold Dutch oven with the eggplant. Finally, repeat this process with the zucchini, then add to the Dutch oven. Stir the anchovy paste, tomatoes, olives, remaining garlic, herb bundle and salt and pepper into the vegetables. Drizzle with olive oil. Stir, then cover and bake 1 hour.
- Remove from the oven. Transfer to a platter and garnish with Parmesan and basil. Serve by itself as a side dish, or serve over pasta, eggs or polenta.
RATATOUILLE
Provided by Anne Burrell
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
- Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
- Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
- Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.
RATATOUILLE
This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Yield Makes 3 quarts
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
- Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
- Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.
Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 2 g, Protein 1 g
RATATOUILLE
This terrific dish is loaded with succulent Mediterranean vegetables.
Provided by LYNETTE MARIE
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
- Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g
RATATOUILLE OF ZUCCHINI, TOMATOES, EGGPLANT, AND PEPPERS
The secret of Hélène's ratatouille is to cook the vegetables separately in the oven, intensifying their individual flavors. This may seem like using a lot of pans, but it is mostly waiting time. She assured me, "You can just let vegetables cook themselves and gently stir them all together." The word "ratatouille" is related to the word touiller and the Latin tudiculare, meaning "to stir," "crush," or "toss." After being cooked, the vegetables were originally assembled in a rectangular earthenware tian casserole, then gratinéed, and served hot or cold on the Sabbath. Now the cooked eggplant, pepper, zucchini, and tomato may be served together, or separately as individual salads. Ratatouille is similar to the Middle Eastern and North African dish tchoukchouka (see page 94), meaning "to shake up," in both Hebrew and Arabic, and to other very old Mediterranean dishes of zucchini and eggplant. Hélène seasons her version with a hot but not fiery Basque pepper called piment d'Espelette, from Espelette, a town near her native Toulouse. If you don't have piment d'Espelette, you can use hot paprika or New Mexico red chili powder.
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees.
- Heat the olive oil in a large skillet. Add the onions, the garlic, and the salt, and cook over medium-high heat until the onions are just translucent, 5 to 7 minutes. Remove three-quarters of the onions to a bowl. Add the zucchini to the pan with the remaining quarter of the onions, season with a little salt and freshly ground pepper to taste, and cook for a few minutes, until the zucchini begin to brown. Transfer the zucchini-and-onion mixture to an 8-inch square or circular baking pan.
- Sauté the red and green peppers separately just until they begin to brown, with a third of the remaining onions, then the eggplant with another third of the onions, and then the tomatoes with the remaining onions. Transfer each vegetable to its own baking pan.
- Cover the four pans with aluminum foil, and bake in the preheated oven for 1 hour. Uncover the pans, sprinkle each with a teaspoon of the sugar and a bit of hot pepper, and stir. Cook for an additional hour, uncovered. If there is any liquid in the pans after the second hour, drain the vegetables and reserve that liquid. Gently toss the vegetables together.
- Place the reserved liquid in a small saucepan, bring to a boil, and reduce until it is thick and can coat the back of a wooden spoon. Stir this reduction into the ratatouille. Taste, and adjust the seasoning if necessary. Serve at room temperature.
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