RATATOUILLE WATCH RECIPES

Name: Ratatouille
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: A generous quart, 4 to 6 servings
Ingredients: 1 tablespoon chopped fresh parsley leaves; Salt and freshly ground black pepper; 1/4 cup olive oil, plus more as needed; 1 1/2 cups small diced yellow onion; 1 teaspoon minced garlic; 2 cups medium diced eggplant, skin on; 1/2 teaspoon fresh thyme leaves; 1 cup diced green bell peppers; 1 cup diced red bell peppers; 1 cup diced zucchini squash; 1 cup diced yellow squash; 1 1/2 cups peeled, seeded and chopped tomatoes; 1 tablespoon thinly sliced fresh basil leaves

TRADITIONAL RATATOUILLE RECIPE | FOOD NETWORK

Traditional Ratatouille Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield A generous quart, 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves

Steps:

Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

BEST RATATOUILLE RECIPE | ANNE BURRELL | FOOD NETWORK

Best Ratatouille Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories side-dish

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
3 large tomatoes, cut into 1/2-inch dice
1 small bundle fresh thyme
1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice
1 medium eggplant, cut into 1/2-inch dice
1 large or 2 small summer squash, cut into 1/2-inch dice
1 large zucchini, cut into 1/2-inch dice
6 fresh basil leaves, cut into chiffonade

Steps:

Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.

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