{"id":1338,"date":"2024-05-27T12:36:38","date_gmt":"2024-05-27T12:36:38","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/ratatouille\/"},"modified":"2024-07-30T06:30:42","modified_gmt":"2024-07-30T06:30:42","slug":"ratatouille","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/ratatouille\/","title":{"rendered":"Ratatouille"},"content":{"rendered":"

No matter your thoughts on a Pixar movie starring a rat chef named Remy, this\u00a0ratatouille recipe should be part of your summer cooking rotation. It\u2019s simple to make, packed with flavor, and just as good eaten cold the\u00a0next day as it is served hot.<\/p>\n

Traditional ratatouille from\u00a0Provence is made with\u00a0zucchini, eggplant, sweet peppers, and tomatoes. Sometimes referred to as a\u00a0vegetable stew, it\u2019s supremely adaptable. Out of\u00a0zucchini?\u00a0Yellow squash is fine. White or\u00a0yellow onion? Either will do. Looking for a bit of heat? Add\u00a0red pepper flakes. There are also\u00a0Italian-leaning riffs made with\u00a0pesto,\u00a0balsamic vinegar, or\u00a0pasta as a\u00a0vegetarian main course.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

1<\/p>\n

large globe eggplant, peeled, coarsely chopped<\/div>\n

1<\/p>\n

large zucchini, sliced into \u00bc-inch-thick rounds<\/div>\n

2<\/p>\n

tsp. kosher salt, plus more<\/div>\n

\u00be<\/p>\n

cup olive oil, divided<\/div>\n

5<\/p>\n

sprigs thyme<\/div>\n

1<\/p>\n

large onion, halved, sliced \u00bd inch thick<\/div>\n

1<\/p>\n

red bell pepper, ribs and seeds removed, coarsely chopped<\/div>\n

2<\/p>\n

garlic cloves, thinly sliced<\/div>\n

2<\/p>\n

pints cherry tomatoes, divided<\/div>\n
Freshly ground black pepper<\/div>\n

1<\/p>\n

cup torn basil leaves<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Preheat oven to 400\u00b0. Toss 1 large globe eggplant, peeled, coarsely chopped, 1 large zucchini, sliced into \u00bc-inch-thick rounds<\/strong>, and 2 tsp. kosher salt<\/strong> in a colander. Let sit 30 minutes, then pat dry with paper towels.<\/p>\n

    Step 2<\/h4>\n

    Heat \u00bc cup olive oil<\/strong> in a large Dutch oven or other heavy ovenproof pot over medium-high. Add half of eggplant and zucchini and cook, stirring constantly, until vegetables begin to take on color, about 5 minutes. Transfer to a medium bowl. Repeat with \u00bc cup olive oil<\/strong> and remaining eggplant and zucchini.<\/p>\n

    Step 3<\/h4>\n

    Tie 5 sprigs thyme<\/strong> together with kitchen twine. Heat remaining \u00bc cup olive oil<\/strong> in same pot and cook 1 large onion, halved, sliced \u00bd inch thick, 1 red bell pepper, ribs and seeds removed, coarsely chopped, 2 garlic cloves, thinly sliced, and thyme bundle, stirring occasionally, until onion is beginning to brown and is softened, 8\u201310 minutes. Add 1 pint cherry tomatoes, stirring occasionally, until just beginning to soften, about 5 minutes. Stir in reserved zucchini and eggplant, then top with remaining 1 pint tomatoes (do not stir); season with salt<\/strong> and freshly ground black pepper<\/strong>. Transfer pot to oven and roast until all vegetables are softened and tomatoes have begun to burst, 15\u201320 minutes.<\/p>\n

    Step 4<\/h4>\n

    Remove thyme bundle. Transfer to a serving platter and top with 1 cup torn basil leaves<\/strong>.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    No matter your thoughts on a Pixar movie starring a rat chef named Remy, this\u00a0ratatouille recipe should be part of your summer cooking rotation. It\u2019s simple to make, packed with flavor, and just as good eaten cold the\u00a0next day as it is served hot. Traditional ratatouille from\u00a0Provence is made with\u00a0zucchini, eggplant, sweet peppers, and tomatoes. […]<\/p>\n","protected":false},"author":2,"featured_media":1339,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1338","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1338","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1338"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1338\/revisions"}],"predecessor-version":[{"id":5139,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1338\/revisions\/5139"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1339"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}