Recipe of Perfect Ratatouille

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Ratatouille. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Ratatouille Recipe. Variety. "Ratatouille" is my new Disney-Pixar favorite! In the hilarious new animated-adventure, Ratatouille, a rat named Remy dreams of becoming a great chef despite his family's wishes and the obvious problem of being a rat in a decidedly rodent-phobic.

You can cook Ratatouille using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Ratatouille

1. You need 1 of zucchini; medium dice.
2. Make ready 1 of yellow squash; medium dice.
3. Make ready 1 of eggplant; peeled and medium dice.
4. It’s 1 of bell pepper; medium dice.
5. Make ready 1 of red onion; medium dice.
6. You need 3 large of tomatoes.
7. Make ready 3 clove of garlic; minced.
8. You need 1 of handful basil; chiffonade.
9. Make ready 1 bunch of parsley; chopped.
10. Prepare 1 tbsp of thyme; minced.
11. Make ready 3/4 cup of vegetable stock.
12. Prepare 1 of vegetable or olive oil.
13. It’s 1 of salt and pepper.

Ratatouille step by step

1. Generously season the eggplant with salt, and place aside. A slimey looking ooze will extract itself. This takes the bitterness away. Eggplant secret ;).
2. Boil a large pot of water. Score the underside of each tomato with an "X". Not too deep, this is just to peel the skin away. Add the tomatoes when the water boils, but only for 30 seconds. This is to loosen the skin, not cook. Drop tomatoes into an ice bath to stop the cooking process..
3. Peel the skin off the tomatoes. Remove core from tomatoes. Keep the soft tomato flesh and roughly chop it. This is called tomato concasse. Set aside..
4. In a large saute pan, heat oil. Add zucchini and squash. Season. Saute until 90% done. Place in a large mixing bowl..
5. Saute bell pepper and onion next. Season. Add garlic when 50% done and saute until fragrant. Place in the mixing bowl with the squash..
6. Saute the eggplant until 90% complete. The eggplant will soak up considerably more oil than the other veggies. Add sauteed veggie mix to the sauteed eggplant. Add tomato concasse. Add pepper. You may need to switch to a larger pot..
7. Add vegetable stock and cook until veggies are tender. Add fresh herbs. Adjust salt if necessary..
8. Variations; Roasted garlic, champagne vinegar, chicken stock, sweet potatoes, turnips, butternut squash, rutabaga, parsnip, celery root, celery, celery seed, fennel, fennel seed, shallots, habanero, bacon, pancetta, chives, spinach, arugula, roasted bell peppers, parmesean, romano, gruyere, parmigiano reggiano, lemon, horseradish, marjoram, mint, oregano, rosemary, sage, white pepper, peppercorn melange, butter, brown butter, sesame seeds, soy, ginger, honey, lime, crushed pepper flakes, serrano, poblano, balsamic, white wine, red wine, worcestershire, carrots, cauliflower, feta, paprika, herbes de provence, Italian seasoning, applewood, tomato puree.