10 Minute Ratatouille
Category
Side Dish
Servings/Yield
4
Author
Lior Lev Sercarz
Ingredients
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2 Tbsp Olive Oil
1 medium onion, diced 1/2" (about 1 cup)
2 cloves of garlic, sliced
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1 tsp fine sea salt, divided
1 medium eggplant, diced 1" (about 2 cups)
1 yellow squash, diced 1" (about 1 cup)
1 zucchini, diced 1" (about 1 cup)
2 Tbsp tomato paste
2 plum tomato, diced 1"
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Olive oil
-
Salt
-
2 tsp Ararat N35 blend
-
1/2 tsp Espelette or peperoncini
2 Tbsp lemon juice
Directions
Heat the olive oil in a pan. Add the onions, garlic, 1/2 tsp salt and cook for about 3 minutes, covered.
Add the eggplant, squash, and zucchini, and tomato paste, adding more oil if needed.
Season with the remaining 1/2 teaspoon of salt, Ararat, and Espelette and cook for another 5 minutes, covered. The vegetables should be cooked but not too soft.
Fold in the tomatoes and cook just to warm through, adjusting with more salt, Ararat and Espelette as needed.
Drizzle some lemon juice over the cooked ratatouille and serve.
Recipe Note
Recipe Notes
Once cold add some more olive oil, vinegar and some more peperoncino and refrigerate. This will be a great condiment for grilled meat, fish or a fresh goat cheese.
Fold in some freshly cooked pasta into the ratatouille.
Use this recipe for Summer Focaccia
Questions? Contact helen@laboiteny.com
