Ratatouille

Name: Ratatouille
Ingredients: 4 lb [1.8 kg] tomatoes, diced, or 2 cups [480 g] Cherry Tomato Conserva; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 6 garlic cloves, minced; 2 zucchini or summer squash (about 1¼ lb [600 g]), diced; 2 bell peppers (about 12 oz [340 g]), sliced; 1 eggplant (about 1 lb [450 g]), cut into cubes; 4 lb [1.8 kg] tomatoes, diced, or 2 cups [480 g] Cherry Tomato Conserva; 3 onions (1½ lb [675 g]), thinly sliced; ½ tsp chili flakes (optional); 1 tsp fennel seed (optional); Olive oil; 2 zucchini or summer squash (about 1¼ lb [600 g]), diced

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

Ingredients

Olive oil
1 tsp fennel seed (optional)
½ tsp chili flakes (optional)

Condiment
Vegan
Gluten-free

Method

In a Dutch oven or lidded pot, heat a glug of olive oil over medium heat. Fry the fennel seed and chili flakes (if using) in the hot oil for 30 seconds.

Add the onions and garlic with a big pinch of salt and turn down the heat to medium-low. Sweat the onions until soft, about 7 minutes. Add the diced tomatoes and cook until stewy, 7 to 10 minutes.

Add the eggplant, bell peppers,