Ratatouille

Instructions

1. Step 1

   Prepare the eggplant, zucchini, bell peppers, onion, tomatoes, garlic, thyme, and basil as noted in the ingredient list.

   Timer: 15 min (fixed)

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 2 tbsp (30 ml) olive oil in the Dutch oven over medium heat. Add the eggplant and ½ tsp (3 gr) salt, then cook, stirring occasionally, until lightly browned and beginning to soften.

   Timer: 10 min (fixed)

   Ingredients used: 450.0 gr Eggplant, 30.0 ml Olive Oil, 3.0 gr Salt

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Transfer the eggplant to the large bowl.

   Cookware: Dutch oven, large bowl, wooden spoon

4. Step 4

   Add 1 tbsp (15 ml) olive oil to the Dutch oven over medium heat. Add the zucchini and ⅜ tsp (2 gr) salt, cook until lightly browned, then transfer it to the bowl with the eggplant.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 2.0 gr Salt, 400.0 gr Zucchini

   Cookware: Dutch oven, large bowl, wooden spoon

5. Step 5

   Add 1 tbsp (15 ml) olive oil to the Dutch oven over medium heat. Add the bell peppers and ⅜ tsp (2 gr) salt, cook until slightly softened, then transfer them to the bowl.

   Timer: 7 min (fixed)

   Ingredients used: 360.0 gr Bell Pepper, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: Dutch oven, large bowl, wooden spoon

6. Step 6

   Add the remaining 1 tbsp (15 ml) olive oil to the Dutch oven over medium heat. Add the onion and ⅛ tsp (1 gr) salt, then cook until soft and translucent.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 200.0 gr Onion, 1.0 gr Salt

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Add the tomatoes, thyme, bay leaves, ground black pepper, and remaining salt. Bring to a gentle simmer over medium heat, then cook uncovered on low heat until the tomatoes form a chunky sauce.

   Timer: 15 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 2.0 gr Ground Black Pepper, 2.0 gr Salt, 3.0 gr Thyme, 800.0 gr Tomato

   Cookware: Dutch oven, wooden spoon

9. Step 9

   Return the cooked eggplant, zucchini, and bell peppers to the Dutch oven. Simmer uncovered over low heat until all the vegetables are tender but still hold their shape.

   Timer: 15 min (fixed)

   Cookware: Dutch oven, large bowl, wooden spoon

10. Step 10

    Remove and discard the bay leaves. Fold in the basil, then remove the ratatouille from the heat.

    Timer: 1 min (fixed)

    Ingredients used: 15.0 gr Basil

    Cookware: Dutch oven, wooden spoon