This website is written and produced for informational purposes only. (Keep in mind that the zucchini won't stay crisp after being frozen.) This is delicious served cold, or reheated in the microwave. Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months.Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Taste and adjust seasoning, if necessary. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Add the cooked eggplant to the pan bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and ¾ teaspoon salt. Add the garlic and continue cooking for about 3 minutes more. Cook, stirring frequently, for about 5 minutes. Add two more tablespoons of oil to the pan and add the onion and bell pepper.Season with ¼ teaspoon salt and transfer to a plate set aside. Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Add another tablespoon of oil to the pan (no need to clean it).Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Add the eggplant and season with ¼ teaspoon salt.

Heat 3 tablespoons of oil in a large nonstick pan over medium heat.Leftovers can be stored in the refrigerator in an airtight container for up to 5 days or frozen for up to 3 months for a taste of summer once the cooler weather arrives. If possible, you should make ratatouille at least a day ahead of time - like most stews, the taste improves after the flavors have a chance to mingle in the refrigerator. Next, add the tomatoes, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt.Ĭook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.Īdd the cooked eggplant to the pan bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft.Īdd the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Season with 1/4 teaspoon salt and transfer to a plate set aside.Īdd two more tablespoons of oil to the pan and add the onion and bell pepper.Ĭook, stirring frequently, for about 5 minutes.Īdd the garlic and continue cooking for about 3 minutes more. Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Transfer to a plate and set aside.Īdd another tablespoon of oil to the pan (no need to clean it). Add the eggplant and season with 1/4 teaspoon salt.Ĭook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Straight from the fridge as a snack (it’s delicious cold)īegin by heating 3 tablespoons of oil in a large nonstick pan over medium heat.

Dolloped over crostini with goat cheese.

Alongside roasted or grilled meats and fish.

As a vegetarian main course over grains or polenta.

With a little imagination, there are endless ways to use ratatouille, such as: That way, you’ll have a tasty and colorful base for meals throughout the week. Making it properly takes a bit of time, so I suggest cooking a big batch over the weekend. It is rich with the flavor of olive oil, garlic, and fresh herbs. Hailing from Provence, a region in the south of France near the Mediterranean Sea, ratatouille is a bright and chunky summer vegetable stew made with eggplant, zucchini, bell peppers, and tomatoes. Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.

Name of onion slicer