Are looking for idea recipes ratatouille that are interesting? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious ratatouille should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of ratatouille, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare ratatouille good home, because as long as you know the trick, this dish is can become treat special

Ingredients and seasonings required for make

1. Prepare 1 large (1.25 lb) eggplant, cut into 1/3 inch cubes
2. Use Salt
3. Use 6 tablespoons extra virgin olive oil, plus more for serving
4. Use 1 medium zucchini (about 1/2 lb) cut into 1/3 inch cubes
5. Prepare 1 medium yellow squash (about 1/2 lb) cut into 1/3 inch cubes
6. Use 1 medium yellow onion, finely chopped
7. Use 1 red, orange OR yellow bell pepper, cut into 1/4 inch dice
8. Take 5 large cloves garlic, chopped
9. Prepare 5 large vine-ripened tomatoes (1.75 lb) cut into 1/3 inch cubes, with their juices
10. Prepare 1 tablespoon tomato paste
11. Use 2 teaspoons fresh chopped thyme, plus more for serving
12. Prepare 3/4 teaspoon sugar
13. Prepare 1/4 teaspoon crushed red pepper flakes (optional)
14. Prepare 3 tablespoons chopped fresh basil

The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Add the onion and ¼ teaspoon salt. Heat ¼ cup of the oil in one or, better, two large skillets. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper.

How to cook Ratatouille:

1. Prep all the vegetables before you start cooking.
2. Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 1-12 minutes. Transfer to a plate and set aside.
3. Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and yellow squash and cook, stirring frequently, until tender crisp, 3-4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
4. Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.
5. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and squash and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled.
6. With a little imagination, there are endless ways to serve ratatouille. Try it: - As a vegetarian main course over grains or polenta - Alongside roasted or grilled meats and fish - Shakshuka-style with poached eggs - Tossed with pasta - Folded into omelets or frittatas - Dolloped over crostini with goat cheese - Straight from the fridge as a snack (it’s delicious cold)
7. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. This is delicious served cold, or reheated in the microwave.
8. Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.)
9. Done and ready to serve!

Uncover and check the level of liquid in the pot. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. Ratatouille is a specialty of France's Provence region, especially around the city of Nice. It provides a delicious way to use up the huge quantities of eggplant, zucchini, and tomatoes in our own gardens and farmers' markets at the end of summer.

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