Welcome to The Culinary Professional Recipe Collection.
Ratatouille
Category: International
Equipment: Bowl, colander, sauteuse
No. Servings: 16
Serving Size: 4 oz. (115 g)
Yield: 4 lb. (1.8 kg)
Ingredients
1 1/2 lb.
eggplant, medium dice
2 tsp.
salt
1 lb.
zucchini, medium dice
5 Tbsp.
olive oil
12 oz.
green or red peppers, medium dice
12 oz.
onion, medium dice
2 Tbsp.
garlic, minced
1 lb.
* tomato concassée
1 Tbsp.
tomato paste
2 Tbsp.
fresh basil, minced
to taste
salt
to taste
pepper
2 Tbsp.
parsley, chopped
Method
1
Toss the eggplant with 2 tsp. (10 mL) salt and place in a colander for one hour. Squeeze out any excess moisture.
2
Heat 2 Tbsp. (30 mL) olive oil in a large sauteuse or a small rondeau until smoking. Add the eggplant and sauté until lightly brown. Remove from the pan and reserve.
3
Heat 1 Tbsp. (15 mL) olive oil in the same pan and sauté the zucchini until it becomes soft. Remove from the pan and reserve.
4
Add the remaining 2 Tbsp. (30 mL) olive oil to the pan and sweat the onions and peppers until soft. Add the garlic and cook one minute.
5
Add the tomato concassée, tomato paste, and basil. Simmer until any excess liquid has evaporated.
6
Add the eggplant and zucchini and simmer three minutes to marry flavors.
7
Finish with salt, pepper, and chopped parsley, and serve.
Nutrition Information
Calories
135
Fat (g)
5
Protein (g)
4
Carbohydrate (g)
21
Cholesterol (mg)
0
Sodium (mg)
447
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
Many recipes simmer all the vegetables together at the same time. This method better maintains the texture of the eggplant and zucchini.