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Ratatouille | ||
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Ratatouille
Ingredients:
1 eggplant, peeled, cut into 1" chunks
1 Tbs. salt
4 Tbs. extra virgin olive oil
4 cloves garlic, minced
2 Tbs. Herbes de Provence
1/4 tsp. chili pepper flakes
black pepper, to taste
1 large green bell pepper, seeded and cut into big pieces
1 large yellow onion, halved, sliced into 1/2"-thick rounds
2 small zucchini or summer squash cut in 1" chunks
1 can (28 oz.) whole peeled tomatoes
2 Tbs. balsamic vinegar
1 eggplant, peeled, cut into 1" chunks
1 Tbs. salt
4 Tbs. extra virgin olive oil
4 cloves garlic, minced
2 Tbs. Herbes de Provence
1/4 tsp. chili pepper flakes
black pepper, to taste
1 large green bell pepper, seeded and cut into big pieces
1 large yellow onion, halved, sliced into 1/2"-thick rounds
2 small zucchini or summer squash cut in 1" chunks
1 can (28 oz.) whole peeled tomatoes
2 Tbs. balsamic vinegar
Directions:
Preheat oven to 425°F. Toss eggplant with 1 teaspoon of the salt, and set aside in a paper-towel-lined bowl while preparing the other vegetables.
Combine remaining salt, olive oil, garlic, herbes de Provence, chili flakes and black pepper in a small bowl. Put the pepper, onion and zucchini in a large bowl and pour the oil mixture over them. Pat the eggplant dry with another paper towel and toss with the vegetables, coating everything with oil.
Spread vegetables in a single layer on a baking sheet and roast in the oven on a low shelf, stirring once or twice, until golden and very soft, 30 to 35 minutes.
Break up the tomatoes using your hand or a spoon. Reserve the juice for another use. Combine the vegetables and tomatoes. Stir in the vinegar.
Cool to room temperature or overnight in the refrigerator.
Preheat oven to 425°F. Toss eggplant with 1 teaspoon of the salt, and set aside in a paper-towel-lined bowl while preparing the other vegetables.
Combine remaining salt, olive oil, garlic, herbes de Provence, chili flakes and black pepper in a small bowl. Put the pepper, onion and zucchini in a large bowl and pour the oil mixture over them. Pat the eggplant dry with another paper towel and toss with the vegetables, coating everything with oil.
Spread vegetables in a single layer on a baking sheet and roast in the oven on a low shelf, stirring once or twice, until golden and very soft, 30 to 35 minutes.
Break up the tomatoes using your hand or a spoon. Reserve the juice for another use. Combine the vegetables and tomatoes. Stir in the vinegar.
Cool to room temperature or overnight in the refrigerator.
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