Ratatouille

Name: Ratatouille
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 1 teaspoons black pepper; 907 grams eggplant, cut into 1-inch cubes; 20 fresh basil leaves, torn in half; 237 milliliters chopped fresh flat-leaf parsley; 8 larges garlic cloves, thinly sliced; 237 milliliters extra-virgin olive oil; 2 larges onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise; 8 servings Garnish: Parmigiano-Reggiano shavings and fresh basil; 2 teaspoons salt; 1 kilograms tomatoes (4 large); 3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total), cut into 1-inch pieces; 907 grams medium zucchini , quartered lengthwise and cut crosswise into 3/4-inch-thick pieces

Ratatouille might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains about 16g of protein, 12g of fat, and a total of 245 calories. It is a good option if you're following a gluten free and primal diet. If you have onions, olive oil, flat-leaf parsley, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Cut an X in bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water 1 minute.

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Tomato

Water

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Knife

Pot

Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

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Tomato

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Cutting Board

Slotted Spoon

Knife

Coarsely chop tomatoes and transfer to a 5-quart heavy pot with garlic, parsley, basil, and 1/3 cup oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes.

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Tomato

Parsley

Garlic

Basil

Sauce

Cooking Oil

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Pot

While sauce is simmering, toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.

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Eggplant

Sauce

Salt

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Colander

Meanwhile, cook onions in 3 tablespoons oil with 1/4 teaspoon salt in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 10 to 12 minutes.

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Onion

Salt

Cooking Oil

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Frying Pan

Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes.

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Bell Pepper

Onion

Salt

Cooking Oil

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Slotted Spoon

Frying Pan

Bowl

Transfer peppers with slotted spoon to bowl with onions.

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Peppers

Onion

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Slotted Spoon

Bowl

Add 3 tablespoons oil to skillet and cook zucchini with 1/4 teaspoon salt over moderate heat, stirring occasionally, until just tender, 6 to 8 minutes.

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Zucchini

Salt

Cooking Oil

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Frying Pan

Transfer zucchini with slotted spoon to bowl with other vegetables.

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Vegetable

Zucchini

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Slotted Spoon

Bowl

While zucchini are cooking, pat eggplant dry with paper towels.

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Eggplant

Zucchini

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Paper Towels

Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes.

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Eggplant

Cooking Oil

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Frying Pan

Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Cool, uncovered, and serve warm or at room temperature.

Ingredients you will need

Black Pepper