Kim’s Kitchen
Ratatouille
This is the perfect dish for Summer, serve it hot, serve it cold, serve as a side dish or as a main dish… It’s always very flavorful and actually not hard to make!!!
6 Portions / 5 oz Servings
Ingredients:
Sauce
10 oz. Tomato, Fresh and Diced
2 ea. Garlic, Minced
2 Tbsp. Olive Oil
1 tsp. Kosher Salt
½ tsp. Black Pepper
¼ C. Parsley, Chopped
¼ C. Basil, Chopped
Vegetables
8 oz. Eggplant, Sliced and Salted, let stand 30 min to sweat, then rinsed and diced
1 Tbsp. Kosher Salt
6 oz. Onions, Diced
6 oz. Red and/or Yellow Bell Pepper, Diced
8 oz. Zucchini, Halved and Sliced
Olive Oil, Salt & Pepper remaining for Roasting Veggies
Instruction:
Saute Garlic with Olive Oil, salt and Pepper.
Add Tomatoes and simmer until tomatoes have broken down, adding Parsley and Basil. Set aside in a baking Pan, where you will add each vegetable.
In same pan with some Olive Oil cook the Eggplant with a little Black Pepper (No Salt since it was salted prior when sweating) and add to tomato sauce.
In the same pan, repeat with each Vegetables separately, Oil, Vegetable and sprinkle of Salt and Pepper, cook until soft and cooked through, adding each to the baking dish.
Mix Vegetables to Tomato Sauce dish.
Bake at 375 F for 15-20 min.
Let it Cool and Serve warm or at room temperature.
(Can be made up to 3 days ahead of time if kept in an airtight container)
Or you can Broil the Onions, Bell Pepper and Zucchini.
To Broil (on High)
In a Baking sheet place rest of Vegetables, drizzled or sprayed with Olive Oil, Salt & Pepper.
Broil for about 7 min. (Checking since not all ovens are the same) until just almost charred. And add to the Tomato Sauce Baking dish and proceed to bake.
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