RCI-VG.002.0135.001
Ratatouille I
Source: TJ Hill - Appetites Catered * 6 Servings
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- dice eggplant1 medium
- 3 cups
- medium dice zucchini3 cups
- medium dice onions2 cups
- medium dice2 cupsseeded green bell peppers
- 1 tablespoon
- 2 tablespoons
Method
1
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
2
Add diced onions and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5 minutes
3
Stir in minced garlic and cook for 1 minute until fragrant.
1 minutes
4
Add diced eggplant and green bell peppers, stirring to combine with the onion mixture.
2 minutes
5
Pour in the tomato concasse and stir well to distribute the vegetables evenly throughout.
1 minutes
6
Add diced zucchini and gently fold into the mixture without breaking down the vegetables.
1 minutes
7
Reduce heat to medium-low and simmer uncovered for 25-30 minutes, stirring occasionally, until all vegetables are tender and flavors have melded.
28 minutes
8
Taste and adjust seasoning as needed, then stir in minced parsley just before serving for fresh herbal brightness.