Saucepan@saucepan · Shared this recipeFollowFrench · sideTraditional French RatatouilleA rustic French vegetable stew of eggplant, zucchini, yellow squash, bell peppers, onions, and tomatoes simmered in a tomato-wine sauce.total1 hr 15 minprep30 mincook45 minservings4Original recipe on fromachefskitchen.comKeep this recipeAdd a copy of Traditional French Ratatouille to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 medium eggplant, cut into 1-inch cubes1 tsp salt, plus more for seasoning0.25 cup olive oil, or as needed, divided1 medium red onion, cut into 1/2-inch pieces2 red or yellow bell peppers, or a combination, cut into 1/2-inch pieces2 medium zucchini, cut into 1-inch pieces2 medium yellow squash, cut into 1-inch pieces3 large plum tomatoes, seeded and coarsely chopped4 clove garlic, minced0.5 cup dry white wine1 can crushed tomatoes, 15-ounce1 bay leaf1 heaping teaspoon dried oregano0.5 tsp crushed red pepper flakesfreshly ground black pepper, to taste0.25 cup thinly sliced fresh basilStepsClear checksTap an ingredient or step to check it off.1Step 1: Place eggplant in a colander, sprinkle with salt and let drain in the sink or over a bowl while prepping the remaining vegetables.2Step 2: Pat the eggplant dry with a paper towel.3Step 3: Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven. Add the eggplant, reduce to medium heat and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to a bowl.4Step 4: Refresh oil as needed. Add zucchini and yellow squash and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to the bowl with the eggplant.5Step 5: Refresh oil if needed. Add the onion and cook 4-5 minutes or until the onions begin to soften, adjusting the heat as necessary so the onions don't burn.6Step 6: Add the red bell peppers and continue cooking another 3-4 minutes or until beginning to soften.7Step 7: Add chopped tomatoes and garlic and cook 1-2 minutes.8Step 8: Add wine, bring to a boil and cook 1-2 minutes.9Step 9: Add crushed tomatoes, bay leaf, oregano and crushed red pepper flakes.10Step 10: Return eggplant, zucchini and yellow squash to the pot, reduce heat to medium-low and simmer uncovered 20-25 minutes or until vegetables are tender.11Step 11: Season with salt and pepper to taste. Remove bay leaf. Stir in basil.getsaucepan.com/r/781df012-a4d6-448a-8055-11a51836a538 · Original: https://www.fromachefskitchen.com/ratatouille/
