Ratatouille

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Preparation info
  • Portions:

    20

    • Difficulty

      Easy

Appears in
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

The method for this preparation is unlike that for the other braised vegetables in this section because no liquid is added. It is classified as a braised item because the vegetables are first sautéed in fat, then simmered in their own juices.

Ingredients

U.S. Metric Ingredients
1 lb<

Method

Procedure

  1. Prepare the vegetables: Cut the zucchini into ½-in. (1-cm) slices. Peel the eggplant and cut into large dice. Slice the onions. Remove the cores and seeds of the