Ratatouille (aka End Of The summer Veggie Stew)

Ratatouille is a simple, one pot veggie stew. Great way to use up all those summer veggies, especially if you have a garden.

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Ratatouille is an end-of-the-summer veggie stew that is typically slow-cooked until it’s nice and soft and jammy but I prefer my ratatouille cooked quickly so that it’s nice and fresh and even a little al dente I’m Danny speeds and for this quick bite I’ll show you how to make my quick cooked ratatouille

So I’ve got a nice big Dutch oven heating up over a medium heat into that I’m going to add 1 TSP of olive oil along with about 5 cups of chopped up eggplant which is about 1 medium eggplant give that a pinch of salt and

Then we’re just going to let this go for about 8 to 10 minutes until the eggplant begins to lightly Brown and get nice and tender now you’ll notice that I just used a very little bit of olive oil and that’s because eggplant is like a sponge

And it will absorb as much oil as you give it and you really don’t need it what you’re going to see is that that salt starts to draw the water out of the eggplant and that provides plenty of liquid for the eggplant to continue cooking it now if the eggplant is

Starting to look a little bit dry it’s not a big deal just go ahead and toss in a little bit of water to bring back some moisture after about 10 minutes your eggplant is going to be nice and soft and tender then you just want to remove

It from the pan and set it aside then we’re going to add another 2 teaspoons of olive oil or so to the pan along with 1 onions that I’ve cut into half moons and 4 or 5 cloves of garlic all minced up and a big fat pinch of red pepper

Flakes now this is just going to go another 2 minutes or so or until those onions and garlic are nice and fragrant once you can smell the onions and the garlic then you’re ready for your peppers now I’ve got two bell peppers a red and a green you could use any color

That you had on hand I’m going to pop that into the pan along with a little bit of kosher salt now this is all going to go another five six minutes what you’re looking for is for those onions to turn translucent you don’t want them

To brown so if they start to brown just turn the heat down a little bit okay so once the onions are there then you’re ready to add in the rest of the veggies I’ve got five cups of zoo Keeney here but you could use any summer

Squash that you had on hand as long as it’s in season it’s going to be delicious for fresh chopped tomatoes and about 1/3 of a cup of veggie or chicken broth then I’m just going to season it up with a little salt some black pepper

And give it a stir now this is going to go another 15 minutes or so or until all the veggies start to break down and come together remember what grows together goes together and this dish is the perfect example we’ve got a whole bunch of end of the summer veggies tossed into

A pot along with a little bit of garlic and olive oil and it is going to be delicious you don’t need to be a fancy chef to make great food mother nature will do all the dirty work for you all you need to do is find someone to do the dishes

Our veggies are looking nice and tender so I’m going to add my eggplant back into the dish and let it finish off for another 5-10 minutes or until it’s all come together now just for the record here guys if you do prefer a softer jammy or ratatouille it’s just a time

Thing so all you would need to do is let it cook even longer stirring it every so often until you’ve got it exactly where you like okay this ratatouille is exactly where I like it so I’m going to shut off the heat and finish it up with

Some fresh herbs I’ve got one handful of fresh basil and one handful of fresh tarragon now if you’re not familiar with tarragon this is what it looks like it comes on a little stem like this it’s got these long pointed leaves and it has a very sweet and nice flavor to it it’s

Like that mild black licorice and it’s absolutely delicious paired with the basil especially in this dish definitely one of my favorite combos now you could serve your ratatouille over some grilled chicken or use it as a bed for a nice piece of fish or just do what I do and

Top it with some fresh parmigiano-reggiano cheese and eat it straight from the goal mmm all about the fresh herbs the lush now it’s your turn have you ever tried making ratatouille before any tips ideas tricks failures successes even questions I want to hear about it all down in the comments below

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For watching guys I’m Danny and I’ll see you next time with another quick bite the salt is going to start to draw the liquid out of that eggplant and that liquid is plenty of