The Best Homemade Ratatouille
| Servings |
| 4people |
|
|
Ingredients
- 1 eggplantcubed
- 2 zucchinisliced
- 1 large onionchopped
- 1 green pepperchopped
- 2cups white mushroomssliced
- 2cups diced tomatoes
- 1cup tomato puree
- 4cloves garlicminced
- 3tablespoons olive oil
- Salt and Pepperto taste
Instructions
- In a large saucepan, cook the onion in the olive oil until it becomes translucent.
- Add eggplant and saute for 3-5 minutes, stirring constantly.
- Add the rest of the ingredients and bring to a boil.
- Cover and turn down heat to low, and simmer for 15 – 20 minutes.
Recipe Notes
I like to make mine in cast iron or carbon steel frying pan – it just gives it special taste that I’ve never been able to replicate in any other type of cookware. This dish does have tomatoes as a major ingredient so only use a pan that has a good dose of seasoning as the acid in the tomatoes will remove a bit of the carbonized oil layers.
