- Total Time
Considered a condiment as well as a side dish, ratatouille hails from the sun-drenched region of Provence in France.
uncooked eggplant(s)¾ pound(s), chopped
table salt1 tsp
olive oil1 Tbsp
uncooked zucchini2 medium, chopped
sweet red pepper(s)1 medium, seeded and chopped
uncooked onion(s)1 medium, chopped
garlic clove(s)2 clove(s), medium, crushed
canned diced tomatoes14 ½ oz
basil2 Tbsp, fresh, shredded
black pepper¼ tsp, freshly ground
- Put the eggplant in a colander in the sink and sprinkle with 3/4 teaspoon of the salt. Let stand 20 minutes, then rinse under cold water, and pat dry with paper towels.
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the eggplant, zucchini, bell pepper, onion, and garlic; cook, stirring constantly, about 1 minute; then add the water. Reduce the heat and simmer, covered, shaking the pan occasionally, until the vegetables are softened, about 5 minutes. Stir in the tomatoes, basil, pepper, and the remaining 1/4 teaspoon salt; simmer, uncovered, until the liquid is evaporated, about 25 minutes. Disgard the garlic. Let cool to room temperature before serving. Yields about 3/4 cup per serving.