MAIN Ratatouille
Prep
Cook
Total
Yield 4-6 servings
A tried and true favorite perfect for summertime! This recipe is adapted from the very best (and first) version I made by none other than Julia Child. (Have you noticed yet that I'm a huge fan?!) Make sure to read all of the instructions through to the end and allow yourself enough time to make this the right way. The flavors are unprecedented! Bon Appetit.
Ingredients
2 eggplants, sliced into ¼ “ rounds
2 tsp salt
2 zucchini, sliced into ¼ “rounds
1 yellow summer squash, sliced into ¼ “ rounds
8 cloves garlic, sliced thinly
2 yellow onions, sliced thinly
2 red bell peppers (or any color of your choosing), stems and seeds removed and chopped
2 lbs ripe tomatoes, chopped
¼-½ cup good olive oil
Pinch red pepper flakes
1 tsp each salt and pepper, or to taste
1 cup basil, leaves torn
1 loaf ciabatta, optional
Instructions
- In a large bowl, combine eggplant with 2 tsp salt and toss. Allow to sit for 20 minutes. Drain off any liquid that has gathered in the bottom and rinse salt off. Pat dry with a paper towel.
- Working with 2 Tbsp olive oil at a time, work in batches in a large skillet set over medium-high heat to brown both sides of each round of eggplant, zucchini and yellow squash, about 2-3 minutes each side. *This step seems arbitrary but it is very important! Remember to add olive oil as needed to the skillet. Remove all browned veggies to a bowl to allow juices to gather in the bottom. You will use these juices so don’t throw them away!
- Preheat oven to 375 F.
- Next, in the same skillet add more olive oil if needed and saute garlic and onions together, adjusting the heat to medium. After 5 minutes, add tomatoes and bring to a boil, then remove skillet from heat. Add salt and pepper.
- In a large baking dish, layer eggplant and squash in three layers, making sure to pour ⅓ of the tomato sauce on top of each layer as you go. Top with remaining liquid from the bottom of the bowl.
- Place in the oven and bake until bubbling, 25 minutes.
- Remove from oven, sprinkle with torn basil and serve hot with crusty bread if desired.
Courses main
Recipe by Vie at https://getvie.com/williams-sonoma-kids-cooking-class-recipes/