Ratatouille Supreme

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Heat the olive oil in a large skillet or Dutch oven over medium heat.

   Ongeveer 2 min

   Tip van de kok: Using a heavy-bottomed pot will help prevent the vegetables from sticking and ensures even cooking.

2. 2

   Add the cubed eggplant and zucchini to the hot oil and sauté for 6 to 8 minutes, stirring occasionally, until they begin to soften and lightly brown.

   Ongeveer 8 min

   Tip van de kok: Don't overcrowd the pan; cook in batches if necessary to ensure the vegetables sauté rather than steam.

3. 3

   Stir in the chopped green bell pepper and yellow onion.

4. 4

   Continue to cook for another 6 minutes, stirring occasionally, until the peppers and onion have softened.

   Ongeveer 6 min

5. 5

   Add the minced garlic and cook for 1-2 minutes more, until it becomes fragrant.

   Ongeveer 2 min

   Tip van de kok: Be careful not to burn the garlic, as it can become bitter.

6. 6

   Add the tomato wedges, pitted olives, dry white wine, salt, white pepper, dried basil, dried thyme, dried rosemary, and the bay leaf to the skillet.

   Ongeveer 2 min

7. 7

   Bring the mixture to a gentle simmer, then reduce the heat to low.

   Ongeveer 3 min

8. 8

   Cover the skillet and let it simmer for at least 5 minutes to allow the flavors to meld together.

   Ongeveer 5 min

   Tip van de kok: For a deeper flavor, you can let it simmer for up to 15-20 minutes.

9. 9

   Remove the skillet from the heat and carefully discard the bay leaf.

   Ongeveer 1 min

10. 10

    Sprinkle the fresh parsley over the top and serve warm.

    Ongeveer 1 min

    Tip van de kok: Ratatouille is also delicious served at room temperature or even cold the next day.