Ratatouille #vegetables #vegetarian

Ratatouille is a brilliant and stout summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.

Hailing from Provence, a district in the south of France close to the Mediterranean Sea, ratatouille is a brilliant and stout summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. Making it appropriately requires some investment, so I propose cooking a major group on a lethargic Sunday so you'll have a delectable and beautiful base for dinners consistently. You'll be so happy you did.

In the event that conceivable, you should make ratatouille in any event daily early — like most stews, the taste improves after the flavors get an opportunity to blend in the fridge. Remains can be put away in the fridge in a hermetically sealed compartment for as long as 5 days or solidified for as long as 3 months for a sample of summer once the cooler climate shows up. Appreciate!

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INGREDIENTS

• 1 large (1.25 lb) eggplant, cut into 1/3-inch cubes
• Salt
• 6 tablespoons extra virgin olive oil, plus more for serving
• 2 medium zucchini (about 1 lb), cut into 1/3-inch cubes
• 1 medium yellow onion, finely chopped
• 1 red, orange or yellow bell pepper, cut into 1/4-inch dice
• 5 large cloves garlic, chopped
• 5 large vine-ripened tomatoes (1.75 lb), cut into 1/3-inch cubes, with their juices
• 1 tablespoon tomato paste
• 2 teaspoons fresh chopped thyme, plus more for serving
• 3/4 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes (optional)
• 3 tablespoons chopped fresh basil

INSTRUCTIONS

1. Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
2. Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
3. Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
4. Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.) This is delicious served cold, or reheated in the microwave.

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