by Culinista Annouchka
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Culinista Annouchka's Notes:
Expand1 kilo zucchinis (3 very large or 6 medium) Ask a question about this ingredient
750 gr. red bell peppers (green, yellow or orange are great as well) Ask a question about this ingredient
750 gr. eggplants Ask a question about this ingredient
4 large white onions Ask a question about this ingredient
2 garlic gloves, minced Ask a question about this ingredient
1 kilo tomatoes (about 6 medium tomatoes) Ask a question about this ingredient
1-2 tablespoon butter Ask a question about this ingredient
2-3 tablespoons very good olive oil Ask a question about this ingredient
1 small bunch of basil, roughly chopped Ask a question about this ingredient
Fresh ground salt & pepper (we used smoked salt, which was delicious) Ask a question about this ingredient
Cut all the vegetables into chunks – not too small though – and set aside.
Ask a question about this stepPlace the butter & olive oil in a very large dutch oven pan on medium heat and add the onions, stirring often. When they are fragrant 2 to 3 minutes add the minced garlic. Keep stirring until the onions are golden brown, about 10 minutes.
Ask a question about this stepAdd the zucchinis, eggplant & the bell peppers and cook until browned, 7 to 8 minutes, stirring often. Then add the tomatoes & basil, generously salt & pepper and cook for 1 1/2 hour on very low heat. You may want to cover your pan half way through.
Ask a question about this stepOnce the ratatouille is finished, the consistency will thicken. Enjoy warm or at room temperature, as a main or side dish.
Ask a question about this stepand strangely I hadn't seen his recipe until after I posted this!
I love ratatouille, and love this story with the handwritten recipe.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
following pauljoseph!!! very good idea