Skip to content

Ratatouille

https://recipe.cookswarehouse.com/fresh-natural-ratatouille-by-paul-bocuse/

Note: a cocotte is a type of heavy pot with a tight-fitting lid - basically a dutch oven.

Ingredients:

  • 1/4 cup extra virgin olive oil
  • 1 large onion (230 g), coarsely chopped
  • 2 red peppers (280 g), cut into 1 cm / 1/2" cubes
  • 1/2 eggplant (280 g), cut into 2 cm / 1" cubes
  • 1 zucchini (300 g), cut into 1 cm / 1/2" cubes
  • 1 tomato (230 g), cut into 1 cm / 1/2" cubes
  • 4 cloves garlic, chopped
  • A bouquet garni of chopped fresh parsley, thyme, and bay leaf
  • Sea salt
  • Freshly ground pepper

Instructions:

  1. Toss the eggplant with sea salt and leave it for 2-4 hours (or overnight).
  2. Rinse the eggplant to remove the excess salt and pat it dry with paper towels or a clean kitchen towel.
  3. Preheat a cocotte over medium heat for 5 minutes.
  4. Add the olive oil to the cocotte.
  5. Add the onion, garlic, red pepper, and eggplant to the cocotte. Stir to combine and coat with the olive oil.
  6. Season with salt and pepper and cook over medium heat for 20 minutes.
  7. Add the zucchini and cook for an additional 10 minutes.
  8. Add the tomato and cook for an additional 10 minutes.
  9. Remove the cocotte from the heat and taste the dish. Adjust the seasoning as needed.
  10. Add the chopped parsley and serve. Enjoy!