Ratatouille Recipe with Michael’s Home Cooking

Summer time is the perfect time to take advantage of our fresh vegetables and make Ratatouille. This is good but I feel needs more fresh herbs or even dried herbs to make this great.
Ingredients:

2 small eggplants
olive oil
1 and 12/ medium onions
5 or more garlic cloves
some basil sprigs tied up
1/2 teaspoon chili flakes
1 red bell pepper
1 yellow bell pepper
1 zucchini
1 yellow patty pan squash
1 white patty pan squash
3 medium tomatoes
salt to taste

I think more herbs would be good in this, either dried or fresh.

Thank you for watching!

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Let’s make some ratatouille use them olive oil and some crushed red pepper salt this is a white patty pan and I kind of froze it a little bit so I only use part of that I’m going to use basil and zucchini and red and yellow bell peppers and eggplant yellow patty pan

And onion and garlic and some tomatoes maybe a little bit of oregano too and let’s get started my eggplant I’m going to dice up and 1/2 inch pieces they can be bigger I tend to go towards a bigger than the half inch and so I cut it into

Planks and then I cut the planks into strips and then dice it and I did not pee on my eggplant I know certain people that are obsessed about peeling the eggplant and you certainly can but I’m going to go ahead and get all this diced

Up next I’m going to take some salt and sprinkle salt over this I’m going to put it here in my sink and because this will drain some of the moisture out of the eggplant let’s start this thing that’s get going I’m going to add some olive oil decent amount probably about three

Tablespoons to my pan it’s on medium heat and I’m going to add my eggplant I dried it off a little bit with this towel and we’re going to cook this eggplant the eggplant is going soft getting soft want to take it out of the pan here everything’s starting to stick a little

Bit on to the bottom of the pan as you see the I tasted the eggplant it tastes great it’s not bitter as we soaked it with some salt and let it drain although mine didn’t drain much at all I soaked it or let it drain for a

Half-hour 30 minutes I think probably it didn’t drain a lot because it’s so fresh it was cooked art was picked like 24 hours ago it was very fresh we’ll go ahead and add some vermouth you can skip this vermouth and use water I just want

To come and get things up a little bit as you see that we’re loose already gone let me get some water and put it in there scrape up at the bottom we don’t want that burn so let’s scrape it up I am convinced at that little bit of vermouth

You could use white wine is going to add a very nice background flavor to the onions I decided to go ahead and chop up half of a red onion as well and then I turn the heat up to medium medium-high and allow this onion to cook now I

Believe I’ll add a little more olive oil – olive oil is a very important ingredient till this we will be adding more olive oil from time to time so let’s let these onions cook down onions have cooked about 10 minutes on back to medium heat I’m going to stay on medium

8 and they’re starting to go translucent they’re starting to get pretty soft and again we’re we have the items sticking to the bottom a little bit let’s get that round bits up some water that water will evaporate fairly quickly that will help us to not burn anything

Or getting burnt flavors in there just wonderful flavor in there this takes a little time to make I must admit that this is so worth it I mean really you’re going to love this if you try it I hope you do okay so I got that bottom scraped up

I’m going to add garlic this is five cloves of garlic that I sliced put that in there and a bay leaf in there and some basil I know my basil doesn’t look the best add that in there I tied it up because I want to get it out of there

Later I’m going to add some red pepper flakes half a teaspoon a little bit of salt in here you know people think I add so much salt on occasion but you know you see the salt that I’m adding so much better because it’s big flakes if it was like

That regular old table salt they’ll be like soup it’s in there it didn’t look like hardly any salt so I’m going to cook this for two minutes this cook two minutes I’m going to add my bell peppers I act I’m actually using one red and one yellow and stir this in

And allow this to cook down well the bell peppers have gone for about 10 minutes on the medium heat I see a spot here from the water in there get that up nothing wrong with using some water alright I’m going to add the squash here’s my white patty-pan my yellow

Petit pan and the zucchini we’re going to cook this for Oh a few minutes until it starts going soft just you can use any squash you like a lot of people only use zucchini so it’s up to you the squash has cooked work 25 minutes quite

A while and I wanted to get it fairly tender I think if you’re using all zucchini it would go faster but I wanted the variety will add my three tomatoes that I grew myself I mean it is summertime and so I’m going to take full advantage of summer vegetables here well

The tomatoes have gone ten minutes it’s really really boiling like really going unlike before so I’m going to take the bay leaf out and the basil there was other times that the basil was floating around in here and I took it out and this is really getting very nice very

Close so we’ll add the eggplant back in with all its juices and all its olive oil mmm oh my god so let’s stir this in and let this cook a little bit more still on medium heat this has been going another 20 minutes just to marry all the flavors get all

The flavors together when I give it a taste for salt and we will need some mmm okay so good but you do need to add some salt well go ahead and turn the heat off add some olive oil for flavor I made two tablespoons stir that in mmm this is

Looking so good some fresh basil and some fresh oregano just a little bit not a lot stir this in you can serve this warm I like to serve it at room temperature so I’m going to let this sit here and cool down and my ratatouille served up its good with a little extra

Olive oil on top hmm so good it’s also a nice side for any kind of beef or chicken or pork dish and good on the side also Parmesan cheese would be excellent thank you so much for watching