I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Sunday, August 13, 2023

Classic Garden Ratatouille

Vibrant, chunky French summer stew can be served with rice, over pasta or on it's own with a nice crusty bread for sopping up it's fragrant juices.

2 1/2 cups diced 1" eggplant
1 tsp salt
1/4 cup olive oil, divided
2 cups diced onion
1 red bell pepper, diced
2 1/2 cups 1" pieces zucchini
6-8 mushrooms, sliced or quartered
3 tomatoes, coarsely chopped
4 tsps minced garlic
15 oz crushed tomatoes or tomato sauce
1 or 2 bay leaves
1 1/2 tsps dry oregano
1 tsp dry parsley
1/2 tsp red pepper flakes
1/2 tsp dry thyme
salt and pepper to taste
1/4 cup fresh basil leaves, chiffonade

Cut the eggplant in cubes and sprinkle with salt. Toss in a colander and set aside while prepping the rest of the vegetables. Once ready, pat the eggplant dry with paper towels.
Heat 2 tbsps olive oil in a Dutch oven on medium heat. Add the eggplant and cook 3-4 minutes until just lightly browned. Remove to a bowl.
Add 1 tbsp olive oil to the pan and add the zucchini and mushrooms to cook for 3 minutes. Remove to the same bowl with the eggplant.
Add 1 tbsp olive oil to the pan and add the onion. Cook 4-5 minutes then add the bell pepper for another 3 minutes. Add the chopped tomatoes and garlic. Next to add is the crushed tomatoes or tomato sauce. If you intend on eating the ratatouille as a stew use crushed tomatoes, but if you will use it as a pasta sauce go with tomato sauce here. Put the bay leaf, parsley, oregano, red pepper flakes and thyme in and bring to a boil for 1 minute.
Return the eggplant, zucchini and mushrooms to the pot and simmer on medium low heat for 25-30 minutes. Salt and pepper to taste.

Remove from heat and take out the bay leaf. Stir in the basil chiffonade and serve.
Serves 4 and will keep in the fridge for 4 days. Or freeze for up to 3 months.
And tossed with penne it's just awesome!
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