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Sauteed Ratatouille

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Sauteed Ratatouille

Ingredients

  • 1 lb. eggplant (1 medium globe), peeled and cut into 1/2-inch chunks (about 3-1/2 cups)
  • kosher salt
  • 9 tbs. extra-virgin olive oil
  • 8 oz. onion (1 medium), thinly sliced (about 2 cups)
  • 2 tsp. chopped fresh thyme
  • 1 lb. red bell peppers (2 medium), peeled (as much as possible with a vegetable peeler; serrated works best), cored and cut into 3/4-inch pieces
  • 2 tsp. chopped fresh rosemary
  • 1 lb. zucchini (3 or 4 small), halved lengthwise and cut into 1/8-inch-thick half-moons (about 3 cups)
  • 1/4 cup chopped garlic (6 to 8 large cloves)
  • 1 lb. tomatoes (2 medium), peeled (with a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into 1-inch chunks (about 3 cups)
  • 1 tbs. fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • few drops hot sauce
  • 2 tbs. thinly sliced fresh basil (a chiffonade)
  • 2 tbs. roughly chopped fresh flat-leaf parsley
  • 1 tbs. thinly sliced fresh mint (a chiffonade) (optional)
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Published 2014-09-09 13:24:56 (2 years ago).

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