EFK Tested
EFK Ratatouille
A Provençal vegetable stew that lets eggplant, zucchini, peppers, tomatoes, garlic, and herbs stay distinct while coming together into one rich summer dish. It is equally good warm, at room temperature, or reheated the next day.
From the EFK recipe collection
- Prep
- 25 min
- Cook
- 60 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat 2 tablespoons olive oil in the Dutch oven over medium-high heat. Brown the eggplant in two batches with a pinch of salt, adding a little more oil if needed; transfer to a plate. Add the zucchini and peppers and cook until lightly browned but still firm, then transfer them to the plate.
- Lower the heat to medium. Add the remaining olive oil and onion and cook until softened, about 6 minutes. Add the garlic, herbes de Provence, and bay leaf and cook for 30 seconds. Stir in the tomatoes, remaining salt, and pepper and simmer for 10 minutes.
- Return the eggplant, zucchini, and peppers to the pot. Simmer uncovered, stirring occasionally, until all vegetables are tender but not collapsed and the juices have thickened, about 25 to 30 minutes. Remove the bay leaf, stir in the vinegar, basil, and parsley, and adjust seasoning. Rest 10 minutes before serving.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; black Staub Dutch oven; wooden spoon; BlueStar range.
Food safety & storage
Wash produce before cutting. Refrigerate cooked ratatouille within 2 hours and use within 3–4 days. Reheat leftovers to 165°F, or serve chilled only if they have been continuously refrigerated at 40°F or below.
View this recipe on the original EFK website ↗