Maryline Damour’s Ratatouille

Sep 22, 2020

Maryline’s ratatouille is a proud celebration of leisurely summer season bounty, showcasing homegrown zucchini, eggplant, tomatoes, peppers, and fresh herbs.

Substances

• 1 medium onion, finely diced
• 3 to 4 cloves of garlic, finely minced
• 3 to 4 tbsp olive oil
• A handful of fresh thyme leaves (or 1 tsp dry thyme)
• Salt & crimson pepper flakes
• 2 medium zucchinis, cubed
• 1 crimson pepper, chopped (light or sizzling, in step with your need)
• 1 medium eggplant, cubed
• 3 ripe tomatoes, roughly chopped (or a quart of cherry tomatoes)
• 1 tbsp tomato paste (no longer compulsory)
• 1 tsp low-sodium tamari sauce (no longer compulsory)
• ⅓ cup vegetable stock or water
• Elective garnish: fresh basil leaves and balsamic vinegar

Instructions

1. 1

   In a medium-sized heavy-bottomed pot, sauté the diced onion within the olive oil for a immediate time unless softened. Add the minced garlic, thyme leaves, a couple pinches of salt, and crimson pepper flakes to your taste. Cook dinner for one more immediate time unless the garlic is fragrant and the onions are translucent.

2. 2

   Add the chopped zucchini and cook for round 3 minutes. Add with the chopped pepper, cooking for round 3 minutes. Then follow with the chopped eggplant and chopped tomatoes, cooking 3 minutes between each and every addition and adding a tiny little bit of salt to articulate each and every new vegetable is well-seasoned.

3. 3

   Once all of the vegetables are simmering within the pot, add a tiny little bit of the vegetable stock and tomato sauce if utilizing. Add appropriate ample to bear a tiny little bit of sauce round the vegetables. Ratatouille is a stew, it will perhaps well also aloof no longer be a dry dish.

4. 4

   Sort the ratatouille and add extra salt and crimson peppers flakes if wanted. So that you just can add some earthy umami taste, add about a splashes of low-sodium tamari whenever you prefer. Add a tiny bit extra water or vegetable stock as wanted.

5. 5

   The ratatouille is ready when the vegetables are cooked via nevertheless aloof abet their form. As an no longer compulsory garnish, high-tail in about a splashes of appropriate, outmoded balsamic vinegar and fresh torn basil leaves appropriate sooner than serving.