Recipes Nugget Markets Signature Recipes
Ratatouille
- Prep time
- 30 minutes PT30M
- Cook time
- 20 minutes PT20M
- Yield
- 4–6 servings
- Difficulty
Enjoy this traditional French dish packed with succulent Mediterranean flavors on its own or with a fried egg on top for extra protein.
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, plus whole leaves for garnish (optional)
- ¼ cup chopped Italian parsley
- Fried eggs, for serving (optional)
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 salt and pepper, then fold in basil and parsley.
When serving, top each portion with a fried egg and whole basil leaf if desired.
Techniques used in this recipe:
- chiffonade
-
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.