Ratatouille with Crusty Bread

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Timer: 10 min (fixed)

   Cookware: Dutch oven — preheat

2. Step 2

   Using the chef's knife and cutting board, chop the onion and bell pepper, mince the garlic, and cut the eggplant and zucchini into bite-size pieces. Open the canned diced tomato with the can opener.

   Parallel with step: 1

   Cookware: can opener — opening, Chef Knife — prep, cutting board — prep

3. Step 3

   Heat the olive oil in the Dutch oven over medium heat. Add the onion, bell pepper, and garlic and stir with the wooden spoon for 8 minutes, until softened and fragrant.

   Timer: 8 min (scalable)

   Ingredients used: 300.0 gr Bell Pepper, 4.0 clove Garlic, 60.0 ml Olive Oil, 1.0 piece Onion

   Cookware: Dutch oven — medium heat, wooden spoon — stirring

4. Step 4

   Add the eggplant, zucchini, and tomato to the Dutch oven, stirring with the wooden spoon to combine. Cover and simmer over low heat for 25 minutes, stirring occasionally, until the vegetables are tender and the stew is thickened.

   Timer: 25 min (scalable)

   Ingredients used: 500.0 gr Eggplant, 800.0 gr Tomato, 400.0 gr Zucchini

   Cookware: Dutch oven — low heat, wooden spoon — stirring

5. Step 5

   Slice the baguette with the chef's knife, arrange the slices on the baking sheet, and toast in the 220°C oven for 8 minutes until crisp and golden.

   Parallel with step: 4

   Ingredients used: 1.0 piece Baguette

   Cookware: baking sheet — single layer, Chef Knife — slicing, cutting board — slicing surface, Dutch oven — 220°C

6. Step 6

   Stir the salt and black pepper into the finished ratatouille, taste, and confirm the vegetables are tender. Serve the ratatouille from the Dutch oven with the toasted baguette alongside.

   Ingredients used: 2.0 gr Black Pepper, 5.0 gr Salt

   Cookware: baking sheet — holding toasted bread, Dutch oven — serving, wooden spoon — stirring