8 Vegetable Ratatouille

Source: New School Cuisine Cookbook pg. 78

Serving size: 1/2 cup

Servings per recipe: 6

This variety of vegetables tastes amazing and keeps really well.

View Nutrition Facts

Ingredients

  • ½ cup eggplant
  • ⅓ cup of zucchini
  • ¼ cup of onions
  • ¼ summer squash
  • ¼ red bell pepper
  • ¼ green bell pepper
  • ¼ tablespoon kosher salt
  • 1 tablespoon olive oil
  • ½ tablespoon chopped garlic
  • 1.3 cup diced canned tomatoes (undrained)
  • ¼ teaspoon table salt
  • Pinch of ground black pepper
  • Pinch of crushed red pepper
  • ¼ tablespoon dried basil leaves
  • Pinch of dried oregano leaves

Materials

can opener measuring spoons measuring cups sharp knife cutting mat colander large skillet or pot mixing spoon 2-inch tall pan

Instructions

  1. Trim off the ends and peel the eggplant. Cut into 1 inch cubes.
  2. Trim off the ends the zucchini and cut into ½ inch cubes.
  3. Trim off the ends and peel the onions. Cut into ¼ inch dice.
  4. Trim off the ends of the summer squash and cut into ½ inch cubes.
  5. Remove the stem, core and seeds from the peppers Cut into ⅛ inch thick strips.
  6. Put the eggplant in a colander and sprinkle with kosher salt. Let this stand for 30 minutes. Afterwards, rinse the eggplant and drain thoroughly.
  7. Heat the oil in a large skillet or pot. Add the onions, eggplants, and garlic. Cook while stirring occasionally for about 10 to 12 minutes or until the vegetables turn tender.
  8. Preheat convection oven to 350 degrees Fahrenheit or a conventional oven to 375 degrees Fahrenheit.
  9. Add the zucchini, squash, and peppers to the skillet or pan. Cook, stirring occasionally, until the liquid has evaporated. This should take anywhere from 5 to 10 minutes.
  10. Stir in the tomatoes and their juice, salt, pepper, crushed red pepper, basil, and oregano. Cook for 5 minutes.
  11. Place on 2-inch tall pan and bake in the oven for 20 minutes.

More About Eggplant

How to Select

Choose eggplants that are heavy for their size and without cracks or discolorations.

How to Store

Store eggplants in the refrigerator crisper drawer or in a plastic bag with some air holes. Use within 5-7 days. Freeze: Cook sliced eggplant, cool, and freeze in plastic bags. Prepare cooked eggplant dishes and freeze in containers.

How to Prepare

Rinse in cold water. Trim off any bruised spots. Cut off top stem and leaves. Peel if desired. Slice or dice. Microwave cubes in water, stab holes with fork and bake whole. Stuff and bake, roast, fry coated in breadcrumbs, grill brushed with olive oil. Add to sauces and soups, stir-fry or roast with other vegetables, or add to pasta and rice dishes and casseroles.