frenchutama· 6 servings
Ratatouille Khas Nice
Ratatouille Niçoise
Ingredients
- 2 medium eggplants (about 500g), cut into 2cm cubes
- 3 medium zucchini (about 400g), cut into 2cm cubes
- 2 red bell peppers, seeded and cut into 2cm squares
- 2 yellow bell peppers, seeded and cut into 2cm squares
- 2 large onions (about 300g), diced
- 4 garlic cloves, minced
- 800g ripe tomatoes, peeled, seeded, and chopped (or 2 cans San Marzano tomatoes)
- 120ml extra virgin olive oil, divided
- 2 tbsp tomato paste
- 1 bouquet garni (thyme, bay leaf, parsley stems tied together)
- 1 tsp dried herbes de Provence
- 10 fresh basil leaves, torn
- Salt and freshly ground black pepper
- 1 tbsp red wine vinegar (optional)
Instructions
- 1Salt eggplant cubes generously, place in colander, weight for 30 minutes; rinse and pat dry thoroughly.
- 2Heat 60ml olive oil in large Dutch oven over medium-high heat. Sauté eggplant in batches until golden brown, 5-7 minutes per batch. Remove and set aside.
- 3Add 30ml oil to same pot. Sauté zucchini until lightly browned, 4-5 minutes. Remove and set aside with eggplant.
- 4Add remaining 30ml oil. Sauté onions and peppers until softened, 8-10 minutes. Add garlic, cook 1 minute.
- 5Stir in tomato paste, cook 2 minutes. Add chopped tomatoes, bouquet garni, herbes de Provence, salt, and pepper. Simmer 15 minutes.
- 6Return eggplant and zucchini to pot. Simmer gently uncovered 20-25 minutes until vegetables are tender but hold shape, stirring occasionally.
- 7Remove bouquet garni. Stir in torn basil and red wine vinegar if using. Adjust seasoning.
- 8Rest 30 minutes before serving warm or at room temperature. Flavor improves overnight.
Source: llm-generated