A Pinch of Salt
Add Flavor and Simplicity to Your Kitchen.
Ratatouille Serves 6
1 eggplant, cut into 1-inch pieces
1 zucchini, sliced into ¼-inch-thick rounds
1 can of low sodium diced tomatoes
1 pint of grape or cherry tomatoes or 3-4 tomatoes
2 onions, diced
1 red bell pepper—stemmed, seeded and diced
4 fresh thyme sprigs
1 bay leaf
2 garlic cloves, minced
crushed red pepper flakes, optional
1 cup loosely packed basil leaves, torn
Salt & pepper to taste
1. Toss the eggplant with 1 teaspoon of the salt and allow to drain in a colander for 30 minutes. Pat dry with a paper towel and set aside.
2. In a large heavy-bottomed pot over medium-high heat, add 2 tablespoons of the olive oil. When the oil is hot add eggplant and cook, stirring often, until golden, 8 to 10 minutes, adding more oil as needed to prevent sticking. Remove eggplant and set aside in a medium bowl.
3. Add 2 more tablespoons of the olive oil to the pot and cook the zucchini until golden but not completely tender, 2 to 4 minutes. Remove and transfer to the bowl with the eggplant.
4. In the same pot heat ¼ cup of the oil over medium heat. Add onions, peppers, thyme and bay leaf. Cook until softened, about 10 to 15 minutes. Add garlic/red pepper flakes if using, cook for 30 seconds.
5. Add diced tomatoes and reduce heat to medium low. Cook for 8 to 10 minutes. Add reserved eggplant, zucchini and grape tomatoes. Stir well. Season with salt, cover pot and reduce the heat to low. Cook until all the vegetables have softened, 12 to 15 minutes. Remove from the heat, adjust the seasoning as needed and discard thyme and bay leaf. Top with fresh basil, serve and enjoy!
Chef Raquel Rivera-Pablo