Ratatouille is a traditional French dish bursting with colorful seasonal vegetables like tomatoes, zucchini, eggplant, onions, and bell peppers. It will not only delight your taste buds but also offer many health benefits. Packed with vitamins, minerals, and antioxidants, Ratatouille is a powerhouse of nutrients that promote overall well-being. I believe in harnessing the power of wholesome ingredients, and my innovative cooking methods elevate the preparation of Ratatouille to a whole new level to create this nutritious dish with ease.
When preparing Ratatouille, the key is to use fresh, high-quality seasonal ingredients. These vegetables shine brightest when they are at the peak of their season, ensuring optimal flavor and nutritional value. In addition to the essential vegetables, Ratatouille often includes garlic, thyme, and basil to enhance its taste profile.
NOTE: This recipe includes a combination of healthy cooking methods, first sauteing over medium heat 275ᵒF to develop a flavorful base sauce and then cooking the vegetables over low heat 175 to 200ᵒF in the waterless method to preserve flavor and nutrients. I will add NO SALT or pepper. When cooking at controlled low temperatures it preserves the natural salts, sugars, and spicy flavor of the vegetables. Enjoy, LeAnn and Chef Charles Knight
PREPARATION: approximately 50 minutes – make 6 to 8 servings
EQUIPMENT: 5 Qt. Stockpot with vented lid, Rotary Mandolin Food Cutter
INGREDIENTS:
- · 1 tablespoon olive oil
- · 1 tablespoon unsalted butter
- · 1 onion diced.
- · 7 cloves garlic minced.
- · 1 green bell pepper diced.
- · 3 tablespoons tomato paste
- · ¼ cup Chardonnay wine
- · 1 tablespoon fresh thyme chopped or dried thyme.
- · 1 tablespoon fresh parsley chopped.
- · 1 eggplant, cut into ½-inch cubes.
- · 2 zucchinis, cut into ½ inch cubes.
- · 2 large tomatoes, chopped.
- · 2 cups sliced fresh mushrooms (optional).
- · 1 large onion, cut into ½ inch cubes.
- · 1 green or red bell pepper, sliced.
- · 1 cup grated Parmesan cheese.
- · 2 tablespoons fresh basil, chopped.
DIRECTIONS:
I recommend sautéing ingredients at medium heat, around 275ᵒF, for optimal results. By sautéing onions, garlic, and peppers in a combination of butter and olive oil, you not only enhance the flavors but also ensure a healthier cooking experience. Sauté for about 15 minutes stirring occasionally.
One essential technique to enhance the depth of flavor in your dishes is caramelizing tomato paste. By adding the tomato paste to the vegetables in the stockpot and gently stirring until it transforms into a rich reddish-brown color over 7 to 10 minutes, you unlock a whole new level of taste in your cooking. Stir to prevent burning or sticking.
Deglaze the stockpot with the Chardonnay wine, stir in the fresh thyme and parsley then add the eggplant, zucchini, mushrooms, onions, and peppers. Place the lid on the stockpot and open the vent. When the whistle sounds or steam begins to escape(about 1 to 2 minutes) close the vent and reduce the heat to medium-low 175 to 200ᵒF. Cook for about 30 minutes. DO NOT PEEK or open it to stir.
TO SERVE:
Gently stir to combine, then ladle into serving bowls and top with grated parmesan cheese (or sour cream) and fresh basil. Serve with toasted French bread.