March 28, 2024
Classic Ratatouille
-
10Prep Time Minutes
-
25Total Time Minutes
-
15Number of Ingredients
-
6Servings
Heat oil in Dutch oven or large high-sided skillet set over medium heat; cook eggplant, half of the salt, and pepper, stirring often, for about 5 minutes or until slightly softened.
Stir in garlic, thyme, red pepper flakes, onion, red pepper, zucchini, tomato paste and remaining salt. Cook, stirring often, for about 5 minutes or until vegetables are starting to brown.
Stir in tomatoes; bring to simmer. Simmer for about 15 minutes or until vegetables are tender. Stir in basil, vinegar and lemon juice.
Use small eggplants, as they have less seeds, and so they are less bitter than large eggplants.
Add toasted pine nuts at the end of the cooking time if desired.
Classic Ratatouille