A Pinch of Salt
Add Flavor and Simplicity to Your Kitchen.
Ratatouille Serves
6
Ingredients:
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
olive
oil
Salt
& pepper to taste
Directions:
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