Classic Ratatouille

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

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

   Около 2 мин

2. 2

   Add the diced eggplant, zucchini, red bell pepper, and yellow bell pepper to the pot.

3. 3

   Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they begin to soften and lightly brown.

   Около 10 мин

   Совет повара: Do not overcrowd the pot; cook in batches if necessary to ensure even browning.

4. 4

   Remove the sautéed vegetables from the pot and set aside.

   Около 1 мин

5. 5

   Add the chopped yellow onion to the same pot and cook for 5-7 minutes until softened and translucent, adding a splash more olive oil if needed.

   Около 7 мин

6. 6

   Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

   Около 1 мин

   Совет повара: Be careful not to burn the garlic.

7. 7

   Pour in the crushed tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot.

8. 8

   Add the fresh thyme, fresh oregano, bay leaf, salt, and black pepper.

9. 9

   Bring the tomato mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow the flavors to meld.

   Около 15 мин

10. 10

    Return the sautéed vegetables to the pot with the tomato sauce.

11. 11

    Stir gently to combine, then cover and continue to simmer for another 20-25 minutes, or until all vegetables are tender.

    Около 25 мин

    Совет повара: Stir occasionally to prevent sticking and ensure even cooking.

12. 12

    Remove the bay leaf before serving.

13. 13

    Taste and adjust seasoning if necessary.

14. 14

    Garnish with fresh basil before serving.