Easy Ratatouille
This is an easy dish that can be very versatile. I make a large batch and freeze. For an easy dinner you can defrost the ratatouille and add Italian sausage or shrimp, while reheating, and serve over pasta. Or pour a bit over a mild white fish and bake. If you wish to make it vegetarian style then add some feta or parmigiana and serve over pasta. The meals you can do with this basic recipe are endless.
This is an easy dish that can be very versatile. I make a large batch and freeze. For an easy dinner you can defrost the ratatouille and add Italian sausage or shrimp, while reheating, and serve over pasta. Or pour a bit over a mild white fish and bake. If you wish to make it vegetarian style then add some feta or parmigiana and serve over pasta. The meals you can do with this basic recipe are endless.
- Carbohydrate 20.4456416737431 g
- Cholesterol 0 mg
- Fat 3.49301833475692 g
- Fiber 6.9726667785488 g
- Protein 4.64789166827688 g
- Saturated Fat 0.506084166863411 g
- Serving Size 1 1 Serving (395g)
- Sodium 840.822417300643 mg
- Sugar 13.4729748951943 g
- Trans Fat 0.29452550009911 g
- Calories 135 calories
Step-by-step
- In a large pot heat oil. Add garlic, onion, bell pepper, eggplant, zucchini and mushrooms. Saute, uncovered, until vegetables are softened. About 10 minutes.
- Add oregano, basil, salt and pepper. Simmer for 1 minute.
- Add wine and bring to boil.
- Add tomatoes and tomato sauce and bring to a simmer. Simmer uncovered over low heat for 30-40 minutes.
- Serve topped with parmigiana cheese.
Most cooks treat all vegetables identically when building a stew, dumping everything into the pot at once and turning the burner on high. This approach guarantees a uniform gray mush because high-water vegetables like zucchini and mushrooms release their internal cellular liquid at vastly different rates than dense ones like eggplant. Water boils at 100 degrees Celsius, so excess moisture trapped in the pan creates a boiling environment rather than a frying one, steaming the vegetables instead of developing caramelized surface compounds through browning. Understanding how heat interacts with cellular walls prevents this watery failure. When olive oil coats the pan properly, it transfers heat efficiently to initiate the softening process without drowning the produce.
Managing Moisture and Cellular Structure
Eggplant acts like a natural sponge, absorbing large amounts of oil initially before releasing it back as the internal pectin breaks down during the ten-minute initial sauté. Chopping the bell pepper, mushrooms, zucchini, and eggplant to uniform sizes ensures they soften at comparable rates. Adding the dry herbs directly into the warm oil and vegetables for exactly one minute allows fat-soluble aromatic compounds to bloom before the liquid extinguishes the heat. Pouring in the red wine immediately deglazes the bottom of the pot, dissolving fond and introducing acidity that balances the natural sweetness of the canned tomatoes. Simmering the mixture uncovered over low heat for thirty to forty minutes permits excess water vapor to escape continuously, concentrating the tomato sauce and vegetable flavors into a cohesive, rich sauce.
- If the vegetables release too much liquid too quickly, turn up the heat slightly and leave the pot completely uncovered to accelerate evaporation.
- Should the acidity of the canned tomatoes taste too sharp, balance the pH by simmering a few minutes longer rather than adding granulated sugar immediately.
- Store leftovers in an airtight glass container in the refrigerator for up to four days, or freeze the batch before adding any dairy toppings.
