Ratatouille with Crusty Bread

Instructions

1. Step 1

   Prepare the vegetables, herbs, and bread as described in the ingredient list, keeping the eggplant separate from the other vegetables.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 1 ¾ tbsp (25 ml) olive oil in the Dutch oven over medium heat. Add the eggplant and ¼ tsp (2 gr) salt, then cook until lightly browned and beginning to soften.

   Timer: 8 min (fixed)

   Ingredients used: 450.0 gr Eggplant, 25.0 ml Olive Oil, 2.0 gr Salt

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Transfer the eggplant to the mixing bowl. Add 1 ¼ tbsp (20 ml) olive oil, the onion, bell pepper, and ¼ tsp (2 gr) salt to the Dutch oven; cook over medium heat until the onion begins to soften.

   Timer: 7 min (fixed)

   Ingredients used: 300.0 gr Bell Pepper, 20.0 ml Olive Oil, 200.0 gr Onion, 2.0 gr Salt

   Cookware: Dutch oven, mixing bowl, wooden spoon

4. Step 4

   Add 2 tsp (10 ml) olive oil, the zucchini, garlic, and ¼ tsp (2 gr) salt. Cook over medium heat until the zucchini begins to soften.

   Timer: 5 min (fixed)

   Ingredients used: 12.0 gr Garlic, 10.0 ml Olive Oil, 2.0 gr Salt, 350.0 gr Zucchini

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the tomatoes, thyme, bay leaf, black pepper, and remaining salt. Bring to a gentle simmer over medium heat, then reduce to low heat and cook uncovered.

   Timer: 15 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 2.0 gr Black Pepper, 2.0 gr Fresh Thyme, 2.0 gr Salt, 600.0 gr Tomato

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Return the browned eggplant to the Dutch oven and fold it into the tomato mixture. Simmer over low heat until all the vegetables are tender but still hold their shape.

   Timer: 10 min (fixed)

   Cookware: Dutch oven, mixing bowl, wooden spoon

7. Step 7

   Remove the bay leaf. Fold in the basil and drizzle with the remaining 1 tsp (5 ml) olive oil.

   Ingredients used: 15.0 gr Fresh Basil, 5.0 ml Olive Oil

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Serve the warm ratatouille with the sliced crusty bread.

   Ingredients used: 400.0 gr Crusty Bread