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Recipes Nugget Markets Signature Recipes

Ratatouille

Prep time
30 minutes PT30M
Cook time
20 minutes PT20M
Yield
4–6 servings
Difficulty
2 out of 5 on the difficulty scale
Ratatouille Nugget Markets signature recipes

Who knew stewed vegetables could be so good? Enjoy this traditional French dish packed with succulent Mediterranean flavors. 

Ingredients

  • 1 red bell pepper, small-diced
  • 1 medium yellow onion, small-diced
  • 6 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • ¾ cup white wine
  • 1 can (28 ounces) diced tomatoes, drained, liquid reserved
  • 2 tablespoons balsamic vinegar
  • 2 zucchini, diced
  • 1 globe eggplant, diced
  • 1 tablespoon kosher salt
  • 2 teaspoons cracked black pepper
  • 10 basil leaves, chiffonade
  • ¼ cup chopped Italian parsley

Preparation

Sauté bell pepper and onion in 2 tablespoons olive oil over medium heat for 2 minutes, until onions are translucent. Add the garlic and sauté for 5 minutes, until onions begin to caramelize. Deglaze with white wine, reserved tomato liquid, and balsamic vinegar, then reduce to a syrup.

Heat a large, heavy-bottomed sauté pan on high heat. Add 2 tablespoons of olive oil and then the zucchini. Sauté for 2–3 minutes, until zucchini is browned and tender. Transfer zucchini to a dish and reserve. Repeat the process with the eggplant. 

Add the tomatoes to the onion mixture and simmer for 10 minutes. Add the zucchini and eggplant, then simmer for 5–7 minutes. Season mixture with kosher salt and cracked black pepper. Fold in basil and parsley before serving.

Techniques used in this recipe:

chiffonade

chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.